Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Joan Nathan
Recipe by Cooking Light April 2008

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Recipe Summary

Yield:
2 cups (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place sugar and eggs in a medium bowl; beat with a mixer at medium speed until blended. Gradually beat in rind and juice. Spoon mixture into a heavy-duty saucepan over medium heat. Add butter to pan; cook 5 minutes or until thick, stirring constantly (do not boil). Spoon mixture into a bowl. Cover surface with plastic wrap. Chill thoroughly.

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Nutrition Facts

27 calories; calories from fat 40%; fat 1.2g; saturated fat 0.6g; mono fat 0.4g; poly fat 0.1g; protein 0.6g; carbohydrates 3.7g; fiber 0.1g; cholesterol 22mg; iron 0.1mg; sodium 7mg; calcium 4mg.
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