Irish Lemon Curd

1. Mix all of the ingredients, except the lemon peel, in a saucepan.

2. Stirring well, cook over a very low heat. Do not let the mixture boil

3. or the eggs will curdle and be ruined.

4. Cook until a creamy consistency is reached.

5. Pour into a small dessert bowl and garnish with the lemon peel.

6. Allow to cool and then serve.

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Nutrient	Quantity
Total fats	94.316 g
Protein	43.9756 g
Carbohydrates	255.0264 g
Energy	1955.24 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6008 g
Water	309.81 g
Aspartic acid	4.0916 g
Calcium, Ca	712.16 mg
Lutein + zeaxanthin	1526.6 g
Fiber, total dietary	13.164 g
Fatty acids, total saturated 22:0	0.0517 g
Carotene, beta	122.96 g
Niacin	7.4126 mg
Vitamin A, RAE	522.12 g
Arginine	4.6638 g
Riboflavin	1.4143 mg
Tocopherol, beta	0.068 mg
Fatty acids, total polyunsaturated 15:0	0.0201 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.022 g
Fatty acids, total saturated 20:1	0.1974 g
Glutamic acid	7.4456 g
Sodium, Na	159.24 mg
Fatty acids, total saturated 16:1 undifferentiated	1.4214 g
Total lipid (fat)	94.316 g
Manganese, Mn	1.8605 mg
Fructose	2.7792 g
Proline	1.8542 g
Fatty acids, total saturated 16:0	14.5135 g
Fatty acids, total saturated 8:0	0.0122 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0293 g
Sucrose	200.7444 g
Choline, total	1128.936 mg
Sugars, total	207.0108 g
Serine	2.9686 g
Fatty acids, total saturated 10:0	0.061 g
Fatty acids, total saturated 18:0	5.7199 g
Fatty acids, total saturated 20:4 undifferentiated	0.5957 g
Vitamin B-6	0.7876 mg
Selenium, Se	77.688 g
Ash	8.93 g
Vitamin D	296.48 IU
Fatty acids, total saturated 18:1 undifferentiated	36.0408 g
Pantothenic acid	5.2571 mg
Phenylalanine	2.059 g
Copper, Cu	2.1103 mg
Betaine	1.224 mg
Thiamin	1.8448 mg
Retinol	504.56 g
Methionine	1.2197 g
Iron, Fe	7.116 mg
Carbohydrate, by difference	255.0264 g
Phosphorus, P	1453.76 mg
Folate, total	366.52 g
Dihydrophylloquinone	0.136 g
Tocopherol, gamma	1.8088 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.015 g
Fatty acids, total saturated 22:1 undifferentiated	0.0122 g
Alanine	2.2542 g
Cholesterol	1475.6 mg
Valine	2.4846 g
Fatty acids, total saturated 18:2 undifferentiated	29.6334 g
Glycine	2.1277 g
Carotene, alpha	51.8 g
Glucose (dextrose)	2.6604 g
Fatty acids, total saturated 14:0	0.2904 g
Zinc, Zn	8.868 mg
Isoleucine	2.097 g
Maltose	0.0952 g
Tocopherol, delta	0.0816 mg
Fatty acids, total saturated 12:0	0.0146 g
Fatty acids, total polyunsaturated	31.0261 g
Fatty acids, total saturated 14:1	0.0375 g
Leucine	3.5394 g
Tocotrienol, alpha	0.0408 mg
Vitamin A, IU	2062.16 IU
Folate, DFE	366.52 g
Tryptophan	0.7087 g
Vitamin C, total ascorbic acid	109.908 mg
Phytosterols	4.2 mg
Galactose	0.0952 g
Fatty acids, total polyunsaturated 18:1 c	0.0098 g
Fatty acids, total saturated 20:0	0.0435 g
Lactose	0.0952 g
Tyrosine	1.8173 g
Vitamin B-12	2.652 g
Vitamin K (phylloquinone)	0.952 g
Fatty acids, total saturated	21.1581 g
Histidine	1.1946 g
Fatty acids, total monounsaturated	37.732 g
Threonine	1.8211 g
Folate, food	366.52 g
Fatty acids, total polyunsaturated 17:0	0.0694 g
Vitamin D (D2 + D3)	7.344 g
Fatty acids, total polyunsaturated 24:0	0.0122 g
Cryptoxanthin, beta	60.04 g
Vitamin D3 (cholecalciferol)	7.344 g
Vitamin E (alpha-tocopherol)	3.9048 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.155 g
Magnesium, Mg	138.44 mg
Lysine	2.3403 g
Potassium, K	919.56 mg
Cystine	0.791 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	8 tablespoons	684	31.428	57.6
Lemon juice	1 cup	53.68	16.836	0.5856
Egg yolk	8	437.92	4.8824	36.0944
white sugar	1 cup	774	199.96	0
lemon peel	2 tablespoons	5.64	1.92	0.036