Lemon Curd for Lemon Meringue Cupcakes
Lemon Curd for Lemon Meringue Cupcakes
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • servings:
  • Summary

    This great recipe for lemon curd, from "Martha Stewart's Baking Handbook," can be used when making Lemon Meringue Cupcakes.

    Ingredients

    • 8 large egg yolks
    • Finely grated zest of 2 lemons
    • 1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
    • 1 cup sugar
    • 1/8 teaspoon salt
    • 1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 243 % Daily Value *
    • Total Fat: 0 g 0.02%
    • Saturated Fat: 0 g 0.03%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 155 mg 6.45%
    • Calcium: 3 mg 0.29%
    • Potassium: 18 mg 0.51%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.08%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 73 g %
    • Dietary Fiber: 0 g 0.78%
    • Sugar: 72 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0.11%
    • Vitamin C 5.7%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs5
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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