Cook the Book: Lemon Curd Squares with Rosemary

Cook the Book: Lemon Curd Squares with Rosemary
14 Ingredients
  • For the Shortbread:
  • 3 cups all-purpose flour
  • 1 1/2 cups (3 sticks) unsalted butter
  • 1/2 cup granulated sugar
  • 1/3 cup confectioners' sugar, plus additional for sprinkling
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon finely grated lemon zest
  • For the Lemon Curd:
  • 6 large eggs, lightly beaten
  • 1 1/2 cups granulated sugar
  • 2/3 cup freshly squeezed lemon juice (3 to 4 lemons)
  • 1/4 cup all-purpose flour
  • 1 tablespoon finely grated lemon zest
  • Pinch kosher salt
Chronic Conditions
Consume Much Less
Avoid
Consume Much Less
Consume Much Less
Consume Much Less
Consume Much Less
Avoid
Avoid
Neutral/Ok
Avoid
Nutrition
247
12% daily value
24 servings
                                       
                                            low-​sodium, vegetarian
     

Fat

20% 13

Saturated

39% 8

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

10% 30

Carbs (net)

- 30

Fiber

2% 1

Sugars

- 17

Sugars, added

- 17

Protein

7% 3

Cholesterol

26% 77

Sodium

1% 25

Calcium

1% 14

Magnesium

1% 6

Potassium

1% 47

Iron

6% 1

Zinc

3% 0

Phosphorus

7% 47

Vitamin A

13% 117

Vitamin C

4% 3

Thiamin (B1)

12% 0

Riboflavin (B2)

12% 0

Niacin (B3)

6% 1

Vitamin B6

3% 0

Folate equivalent (total)

14% 57

Folate (food)

- 13

Folic acid

- 26

Vitamin B12

6% 0

Vitamin D

125% 19

Vitamin E

3% 1

Vitamin K

1% 1

Sugar alcohols

- 0

Water

- 21
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