CITRUS CURD
Luscious homemade curd beats the jarred stuff hands-down--and you can customize it with any citrus fruit! Try the curd spread over waffles or toast, layered in a parfait with whipped topping, spread between the layers of a cake or served in a jar alongside simple cookies.
Provided by Midwest Living
Categories Food
Time 1h30m
Yield 1-1/2 cups
Number Of Ingredients 7
Steps:
- Lightly beat the egg yolks in a large glass measuring cup or medium bowl; set aside. In a medium saucepan, stir together sugar and cornstarch. Stir in zest, juice and the water. Cook and stir over medium heat until thickened and bubbly.
- Stir half of the hot juice mixture into the egg yolks. Return egg mixture to the saucepan. Cook, stirring constantly, over medium heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Add butter pieces, stirring until melted. Cover surface with plastic wrap. Chill for at least 1 hour.
Nutrition Facts : Calories 169 calories, Carbohydrate 19 g, Cholesterol 113 mg, Fat 10 g, Protein 1 g, SaturatedFat 6 g, Sodium 72 mg, Sugar 17 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.
LIME CURD
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Whisk the sugar, 1 tablespoon lime zest, the lime juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lime mixture.
- Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
- Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming; let cool to room temperature. Stir in the remaining 1 teaspoon lime zest. Cover and refrigerate until completely set, at least 4 hours and up to 5 days.
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
CITRUS CURD
This citrus curd is a tasty condiment that can be served over cakes.
Provided by Betty Crocker Kitchens
Time 25m
Yield 64
Number Of Ingredients 8
Steps:
- In 4-quart heavy nonreactive saucepan, mix all ingredients except eggs. Cook over medium heat, stirring constantly with whisk, 5 to 6 minutes or until butter is melted and sugar is dissolved.
- Gradually stir small amount of hot sugar syrup into beaten eggs with whisk; then stir egg mixture back into hot mixture with whisk. Cook over low heat 12 to 15 minutes, stirring constantly, until thickened. Spoon curd into 4 sterilized 8-oz jars; cover tightly. Store in refrigerator.
Nutrition Facts : Calories 55, Carbohydrate 7 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 30 mg
MIXED CITRUS CURD
This citrus curd is a great filling for all types of cakes. I love this one in a wedding cake that I make that uses poppy seeds, lemon, lime and orange zest in the batter. If you use a cream cheese frosting, it's just about perfect. You can also serve it with fresh British scones.
Provided by [email protected]
Categories Desserts Fillings Fruit Fillings
Time 2h30m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 14.8 g, Cholesterol 66.8 mg, Fat 8.9 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 5.2 g, Sodium 44.7 mg, Sugar 13.5 g
CITRUS CURD
These days, I like to carbonate my curds (see page 134, for example), but you could serve this one, with its mix of lemon, lime, and orange, as is, spooned over berries or over sorbet, or both.
Yield makes about 1 cup
Number Of Ingredients 6
Steps:
- Set up an ice bath in a large bowl.
- Whisk the sugar and egg yolks in a heatproof bowl until the sugar dissolves. Stir in the juices and water and set the bowl over a pot of simmering water. Cook, stirring often with a heatproof rubber scraper, until the curd reaches 180°F.
- Mix the curd with an immersion blender and strain into a bowl. Set into the ice bath to chill completely. Cover with plastic wrap and refrigerate until you're ready to serve it.
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