Recipe Details
Ingredients
-
6tablespoonsbutter
-
2(6 ounce) containersfresh raspberries
-
6egg yolks, beaten
-
¾cupwhite sugar
-
2tablespoonslemon juice
-
¼teaspoonlemon zest
-
⅛teaspoonsalt
Cooking Directions
-
Melt butter in a saucepan over medium-low heat.
-
Add raspberries, egg yolks, sugar, lemon juice, zest, and salt. Cook, stirring constantly, until curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.
-
Strain curd through a fine mesh sieve, mashing raspberries with the back of a spoon.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories140 | |
| % Daily Value * | |
| Total Fat 8g |
10% |
| Saturated Fat 4g |
22% |
| Cholesterol 118mg |
39% |
| Sodium 69mg |
3% |
| Total Carbohydrate 16g |
6% |
| Dietary Fiber 2g |
7% |
| Total Sugars 14g |
|
| Protein 2g |
3% |
| Vitamin C 7mg |
8% |
| Calcium 19mg |
1% |
| Iron 0mg |
2% |
| Potassium 54mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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