Anyone have a jar of lemon curd handy?

[swquilts]

I was putting this recipe into my MC and there is no nutritional listing for lemon curd. Does anyone have a jar handy to share the numbers?


* Exported from MasterCook *

Lemon Curd Icebox Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yellow cake mix -- (18.25 ounces)
1 1/3 cups water
1/3 cup lemon curd
1/3 cup vegetable oil
3 large eggs
Topping:
1 cup heavy whipping cream -- chilled
1 tablespoon powdered sugar
1/2 cup lemon curd -- remainder of the 10-ounce jar

1. Preheat the oven to 350 degrees, and place a rack in the center of the oven. Lightly mist a 13- by 9-inch pan with vegetable oil spray, and dust the pan with flour. Shake out the excess flour, and set the pan aside.

2. Place the cake mix, water, lemon curd, oil, and eggs in a large mixing bowl. Blend on low speed for 30 seconds. Increase the speed to medium and blend until the batter is thick and well combined, 1 1/2 minutes more. Pour the batter into the prepared pan and place the pan in the oven.

3. Bake the cake until the top has turned golden brown, and the cake tests done, 30 to 33 minutes. Remove the cake to a wire rack to cool, 25 minutes.

4. Place a clean large mixing bowl and electric mixer beaters in the refrigerator to chill.

5. When the cake has cooled, remove the bowl and beaters from the refrigerator. Beat the cream on high speed for 2 minutes, or until it is stiff. Fold in the sugar and the lemon curd. Turn this mixture on top of the cooled cake, and spread it out evenly with a rubber spatula. Cover the pan with plastic wrap and chill at least an hour before serving.


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Per Serving (excluding unknown items): 245 Calories; 15g Fat (53.2% calories from fat); 3g Protein; 26g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 229mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 1191 0

[sneezles]

I don't have a jar of lemon curd but I do have a CL recipe for it in MC. Here are the numbers for 1/2 cup (8 servings of 1 tbs each):


* Exported from MasterCook *

Lemon curd:

Recipe By : Cooking Light
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup sugar
1 large egg -- lightly beaten
1/4 cup fresh lemon juice
2 teaspoons butter

Yield:
"1/2 cup"

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Per Serving (excluding unknown items): 51 Calories; 2g Fat (25.8% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 17mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0

[ande]

I do! My jar of TJ's Lemon Curd is 10.5 oz. Since you're using the whole jar, I'll multiply the numbers to get the info for the whole thing...it would be 900 kcal, 27 g fat (13.5 g sat fat), 270 mg chol, 225 mg sodium, 171 g carbohydrate.

Hope this helps!:)

[Beth]

Can that be right -- the CL recipe is nearly the same in calories and higher in fat than the store bought?

[sneezles]

This one is from Gourmet:


* Exported from MasterCook *

LEMON CURD

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 teaspoons lemon zest
1/2 cup fresh lemon juice
2/3 cup sugar
2 large eggs
7 tablespoons unsalted butter


Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in a 2-quart heavy saucepan. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes. Immediately pour curd through a fine sieve into a bowl, then chill, covered.


Yield:
"1 1/2 cups"

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Per Serving (excluding unknown items): 58 Calories; 4g Fat (56.0% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 5mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0

[sneezles]

And this recipe is from Eating Well magazine. It's amazing the difference in the fat for each of these recipes!


Lemon Curd
Ingredients

1 large egg
2 large egg whites
3/4 cup sugar
2/3 cup fresh lemon juice
1 Tbsp. butter
2 tsp. freshly grated lemon zest
To make:

1. In a heavy saucepan, combine egg, egg whites, sugar, lemon juice and butter; cook, whisking constantly, over low heat, until slightly thickened, 7 to 10 minutes. Do not allow sauce to come to a simmer.

2. Pour sauce through a fine sieve into a bowl. Stir in lemon zest. Cover and refrigerate until chilled, about 2 hours. (The sauce will keep, covered, in the refrigerator for up to 2 days.)


Makes about 1 1/2 cups.
Per tablespoon: 65 calories; 1.4 g total fat (0.7 g sat); 13 g carbohydrate; 1 g protein; 0 g fiber; 25 mg sodium.

[ande]

Can that be right -- the CL recipe is nearly the same in calories and higher in fat than the store bought?

No, the CL version is actually much lower in calories & a little lower in fat, too. Here's the per (1 tbsp.) serving info for the TJ's: 100 kcal, 3 g fat, 18 g cho.

But the TJ's is still much, much easier!!:)