Lemon curd

How it scored 68 / 100

Nutrition snapshot

Ingredients 12 listed

• 1 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 2 Whole Egg
  Edible chicken egg including yolk and white, fresh or processed (liquid, dried, frozen).
  Low
• 3 Butter
  Dairy product churned from cream of cow's milk; ~80% milkfat by FDA standard of identity.
  Safe
• 4 Modified Corn Starch
  Corn starch chemically or physically altered (acid hydrolysis, esterification, etherification, oxidation, or enzymatic treatment) to change …
  Low
• 5 Concentrated Lemon Juice
  Lemon juice with water removed by evaporation.
  Safe
• 6 Gelling Agent
  Functional class of additives that form gels in water-based foods (e.g., pectin, gelatin, carrageenan, agar, gellan gum).
  Low
• 7 Acidity Regulator
  Generic umbrella functional class for additives that adjust or maintain pH (acids, bases, buffer salts).
  Safe
• 8 Lemon Oil
  Essential oil cold-pressed from lemon peel (Citrus limon), rich in d-limonene.
  Safe
• 9 Emulsifier
  Generic umbrella term for unspecified emulsifier additive(s).
  Low
• 10 Fruit Pectin
  Soluble fiber polysaccharide naturally occurring in fruit cell walls, commercially extracted from citrus peels and apple pomace.
  Safe
• 11 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 12 Polyglycerol Esters Of Fatty Acids
  Esters of polyglycerol with fatty acids; nonionic emulsifier (PGE / PEFA).
  Low