PERFECT LEMON CURD
Lemon curd is a perfect combination of sweet and tangy with a smooth creamy texture. This lemony goodness comes together in a matter of minutes!
Provided by Alyssa Rivers
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- In a medium size saucepan over medium heat whisk the eggs and sugar until combined. Add in lemon juice, zest, and salt. Whisk for 2-3 minutes.
- Add in the butter and continue to whisk until melted. Continue to whisk until the mixture thickens and coats the back of a spoon.
- Remove from heat and strain into a bowl and let cool. Store the curd in an airtight container for up to 2 weeks. Can also freeze up to 3 months.
Nutrition Facts : Calories 79 kcal, Carbohydrate 9 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 37 mg, Sodium 44 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
LEMON CURD
Rich and creamy lemon curd is perfect alongside scones or sugar cookies.
Provided by Charlene Liang
Categories Desserts Fillings Fruit Fillings
Time 4h20m
Yield 10
Number Of Ingredients 5
Steps:
- Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
- Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.
Nutrition Facts : Calories 141.8 calories, Carbohydrate 20.9 g, Cholesterol 68 mg, Fat 6.1 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 21.7 mg, Sugar 20.3 g
PERFECT LEMON CURD
Wonderfully tart, classic English lemon curd...perfect with scones and tea.
Provided by TAWNIE44
Categories Side Dish Sauces and Condiments Recipes
Time 21m
Yield 12
Number Of Ingredients 5
Steps:
- In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 14 g, Cholesterol 66.8 mg, Fat 8.9 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 5.2 g, Sodium 18.7 mg, Sugar 13 g
LEMON CURD
Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network à it's the perfect filling for cakes, pastries and tarts.
Provided by Ina Garten
Categories dessert
Time 30m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
- Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
THE PERFECT LEMON TART
From 'Luscious Lemon Desserts'. Easy and impressive looking. After prebaking crust, look for any cracks that the filling could seeep through. Make a paste with about 1 teaspoon of flour and 1/2 teaspoon of water, and smear it over the cracks with your fingers to seal it. This recipe uses aproximately 4 lemons.
Provided by skat5762
Categories Tarts
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat the oven to 350-degrees.
- Have ready an 11-inch tart pan with a removable bottom.
- Melt the butter in a small saucepan over medium heat, add 1 Tablespoon of the zest, and let stand for 5 minutes.
- Whisk together the flour, 1/4 cup of the granulated sugar, and a pinch of salt in a medium bowl.
- Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers.
- Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom.
- Bake for 20 minutes, or until the crust is light golden brown.
- Let cool on a wire rack while making the filling.
- Process the remaining 1 cup of granulated sugar and the remaining 1 Tablespoon of zest in a food processor until the zest is finely ground.
- Whisk together the eggs, the sugar and zest mixture, the lemon juice, and another pinchy of salt in a medium bowl until smooth.
- Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks.
- Whisk the cream into the egg mixture until just blended.
- Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still-warm crust.
- Bake for 25-30 minutes, or until the filling is just set in the center.
- Let the pie cool on a wire rack.
- Just before service, generously sift confectioners' sugar over the tart.
- Cut into wedges and serve.
- Note: You may wish to use slightly less zest than called for, and taste the batter.
- My lemons were extremely powerful, and I only needed 1 1/2 Tablespoons total of zest.
EASY LEMON CURD
Tart, creamy and luscious lemon curd can be used on scones, muffins, toast, and so many desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 20m
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
- Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
- Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.
Nutrition Facts : Calories 281 g, Fat 19 g, Protein 3 g
LEMON CURD
There's nothing quite like a simple, zesty, homemade lemon curd. Perfect on toast, scones, hot buttered crumpets or rippled through ice cream
Provided by Miriam Nice
Categories Condiment
Time 25m
Yield makes 1 200g jar
Number Of Ingredients 4
Steps:
- Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.
- Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into sterilised jars. Keeps in the fridge for up to 2 weeks.
Nutrition Facts : Calories 50 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Protein 1 grams protein, Sodium 0.07 milligram of sodium
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