Citrus Curd Recipes Using Recipe For Meatloaf

LEMON CURD

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.

LEMON CURD

Steps:

• Combine 1/2 cup plus 2 tablespoons of butter, 1/2 cup plus 1 tablespoon of sugar, and the lemon juice in a medium saucepan. Bring mixture to boil over medium heat.
• Blend egg yolks with remaining sugar in a medium bowl, using a whisk. Temper eggs by slowly adding 1/3 of the boiling mixture to the eggs, stirring constantly. Return egg mixture to saucepan, over low heat, and stir the mixture until it boils. Whisk in the lemon zest and remaining butter and remove from the heat.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

MIXED CITRUS CURD

Steps:

• Place sugar, butter, eggs, juices, zests, and salt in a 2-quart saucepan over medium heat. Cook, whisking constantly, until curd starts to bubble and thicken, and can coat the back of a wooden spoon, 8 to 10 minutes. Remove from heat and pour into a bowl. Place a piece of plastic wrap over the surface to prevent a skin from forming.
• Refrigerate curd until set, 2 to 3 hours.

LEMON CURD

Steps:

• In a heatproof bowl set over a pan of simmering water over medium heat, add the lemon juice, sugar and salt. Whisk until the sugar dissolves. Add the eggs and whisk together. Let cook, whisking, until thickened, 8 to 10 minutes. Add the butter, whisking to incorporate. If necessary, strain the custard through a fine mesh sieve into a medium bowl. Chill until ready to serve.

LEMON BARBEQUE MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish or a dish of similar size.
• In a large bowl, mix together the ground beef, lemon juice, water, egg, bread, onion and seasoning salt until well blended. Shape into 6 individual loaves - I like to make large balls. Place them in the prepared baking dish.
• Bake for 15 minutes in the preheated oven while you prepare the topping. In a small bowl, stir together the ketchup, brown sugar, mustard powder, allspice and cloves. Spoon the sauce over the loaves, then top each one with a slice of lemon. Return to the oven, and bake for an additional 30 minutes, or until cooked through.