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Lemon Curd Recipe
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1 Teaspoon, dissolved in 2 tablespoon/ 30 milliliter water|
|Concentrated acesulfame k||165 Gram (Seven 25 Gram Packet)|
|Egg substitute||1⁄4 Cup (4 tbs)|
|Vanilla extract||2 Teaspoon|
Serving size: Complete recipe
Calories 164 Calories from Fat 59
% Daily Value*
Total Fat 7 g10.3%
Saturated Fat 1.2 g5.8%
Trans Fat 0 g
Cholesterol 1.2 mg
Sodium 121.6 mg5.1%
Total Carbohydrates 15 g4.9%
Dietary Fiber 0.37 g1.5%
Sugars 5.1 g
Protein 7 g14.2%
Vitamin A 3% Vitamin C 62.8%
Calcium 5.1% Iron 6.9%
*Based on a 2000 Calorie diet
Cook gently until the mixture starts to thicken.
In a separate container heat the egg substitute and add it to a small amount of the thickened lemon mixture.
Then whisk this mixture into the rest of the lemon mixture in the saucepan.
Add the vanilla extract and cook over medium-low heat for one minute.