Lemon Curd Recipe

Lemon Curd picture




 Lemon juice1⁄3 Cup (5.33 tbs)
 Cornstarch1 Teaspoon, dissolved in 2 tablespoon/ 30 milliliter water
 Concentrated acesulfame k165 Gram (Seven 25 Gram Packet)
 Egg substitute1⁄4 Cup (4 tbs)
 Vanilla extract2 Teaspoon

Nutrition Facts

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


Put the lemon juice, cornstarch, and acesulfame-K into a small saucepan and whisk together over medium-low heat.
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.
Image Courtesy : http://en.wikipedia.org/wiki/File:Lemoncurd.jpg