Preparation
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This makes a delicious filling for cakes and tarts and can also be used as
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a spread for biscuits, scones or croissants.
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COMBINE THE JUICES, ZEST, SUGAR and butter in a saucepan and bring to a
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boil over medium heat. Beat the yolks in a bowl until liquid. Beat 1/4 of
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the boiling liquid into the yolks and return the remaining liquid to a boil
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over low heat. Beat the yolk mixture into the boiling liquid and continue
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beating until it thickens slightly, about 2 minutes. Do not allow the curd
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to boil or it will scramble. Pour into a clean bowl, cover surface with
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plastic wrap and chill.
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Makes 1 Cup
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PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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Health Nutrition Facts
per serving
| Calorie | 209.99 |
| Protein | 2.94g |
| Fat | 0.88g |
| Water | 432.64g |
| Sodium | 4.92mg |
| Cholesterol | 0.00mg |
| Carbohydrates | 53.59g |
| Fiber | 9.45g |
| Vitamin A | 3943.38IU |
| Vitamin C | 156.28mg |
| Calcium | 69.17mg |
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Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
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| |  | 31 minutes of Bicycling at 12 mph |
| |  | 29 minutes Walking at 4 mph |
| |  | 10 minutes Runing at 10 mph |
| |  | 25 minutes Swimming at 50 yards/minute |
| |  | 30 minutes Playing Tennis (Single) |
| |  | 25 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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