lemon curd - ww

[Guest guest]

yes, lemon curd uses eggs.

 

i have this recipe from wtwatchers... which uses less egg and cornstarch to make

up the difference

 

 

* Exported from MasterCook *

 

Lemon Curd

 

Recipe By :Weight Watchers Magazine, March/April 1997

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large egg

1 cup sugar

4 teaspoons cornstarch

1/4 cup fresh lemon juice

1/4 cup water

1 drop yellow food coloring -- optional

 

1. Place egg in a bowl: stir well, and set aside. Combine sugar and cornstarch

in a small saucepan: gradually add lemon juice and water, stirring with a whisk

until blended Bring to a boil over medium heat; cook 1 minute, stirring

constantly Remove from heat; let cool 1 minute. Gradually stir one-fourth of hot

sugar mixture into egg, stirring constantly. Return sugar mixture to pan; cook 1

minute, stirring constantly. Pour mixture into a bowl: stir in food coloring, if

desired. Cover surface of curd with plastic wrap, and refrigerate until

thoroughly chilled.

 

Yield: about 1 cup (serving size: 2 tablespoons).

 

Exchanges: 80 C

 

Per serving: CAL 113 (5% from fat); PRO 0.8 g; FAT 0.6 g (sat 0.2 g); CARB 26.9

g: FIB 0 g; CHOL 27 mg; IRON 0.1 mg; CALC 4 mg.

 

 

 

 

 

 

 

 

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Per Serving (excluding unknown items): 75 Calories; trace Fat (4.3% calories

from fat); trace Protein; 18g Carbohydrate; trace Dietary Fiber; 16mg

Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0

Fat; 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

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