Lemon Curd
Scalable formula
Ingredients
1× produces 242.22 g finished yield. Changing the multiplier, finished yield, or any ingredient amount scales the entire recipe.
| Ingredient | Standard % | Weight |
|---|---|---|
| Sugars, granulated | 41.28% | |
| Lemon juice, raw | 20.64% | |
| Egg, yolk, raw, fresh | 20.18% | |
| Butter, stick, unsalted | 16.51% | |
| Lemon peel, raw | 1.37% |
Scaled ingredient total242.22 g
Prep Method 5
- 1.Combine sugar, egg yolks, lemon juice, and lemon zest in a stainless steel bowl over a double boiler.
- 2.Stir occasionally until the mixture thickens to a ketchup-like consistency.
- 3.Remove from heat and strain into a clean container.
- 4.Add butter at 90°F (32°C) to 95°F (35°C) and blend with an immersion blender.
- 5.Cover to the surface and refrigerate.
UoM Equivalency
No recipe-level equivalencies have been defined.
Recipe Cost
78% priced- Scaled batch
- $0.5646
- Per 100 g
- $0.2331
Partial estimate; unpriced ingredients are excluded.
2 costing issues
- Egg, yolk, raw, fresh: no active USD purchase price with a convertible package size
- Lemon peel, raw: no active USD purchase price with a convertible package size
Nutrition label
Complete the items below to generate a final label.
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Serving sizeAdd servings in edit mode.
Nutrition Facts
Serving size100 g
Amount per serving
Calories230
% Daily Value*
- Total Fat 19g
- 24%
- Saturated Fat 2g
- 10%
- Cholesterol 255mg
- 86%
- Sodium 10mg
- 1%
- Total Carbohydrate 43g
- 16%
- Dietary Fiber 0g
- 1%
- Total Sugars <1g
- Protein 3g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.
Draft calculation · 100% mapped. Scaled batch: 555 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.
Additional details
- Formula uses a nominal 100 g basis; review the yield before use.