Cooking Light Lemon Curd Recipes

EASY LEMON CURD RECIPE

Steps:

• In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.
• Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
• Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
• The curd keeps fresh in the refrigerator for about 1 week.

CHEF JOHN'S LIGHTER LEMON CURD

Steps:

• Place a saucepan containing several inches of water over medium heat and bring water to a simmer.
• Place eggs into a metal mixing bowl and add sugar and lemon juice. Place bowl over pan containing simmering water and whisk continuously until mixture foams and becomes thick, hot, and smooth, 8 to 10 minutes.
• Remove from the heat; whisk in lemon zest and unsalted butter. Continue whisking constantly until butter melts and incorporates into the lemon curd. Cover bowl with plastic wrap, pushing the plastic wrap onto the surface of the lemon curd. Refrigerate until chilled and lemon curd has set up, at least 1 hour. Stir before serving.

PERFECT LEMON CURD

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.

SHORTBREAD THUMBPRINT COOKIES WITH LEMON CURD

Steps:

• Combine butter, sugar, and almond extract for cookies in a bowl. Beat with an electric mixer on medium speed, scraping the bowl often, until creamy. Reduce speed to low and slowly add flour, a little at a time. Mix well.
• Cover and refrigerate for at least 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• Remove dough from the refrigerator and roll into 1-inch balls. Place 2 inches apart on the prepared cookie sheets. Make an indentation in the center of each cookie with your thumb or a spoon.
• Bake in the preheated oven, 9 to 10 minutes. Add about 1/2 teaspoon lemon curd to each indentation and continue to bake until edges are golden, 5 to 8 minutes more. Let stand for 1 minute on the cookie sheets then remove to wire racks to cool completely.
• While cookies are cooling, beat powdered sugar, milk, and almond extract for glaze together in a small bowl until smooth. Drizzle over cooled cookies.

LIGHTER LEMON - LIME CURD (NO BUTTER)

Steps:

• In a small sauce pan, over medium heat, dissolve sugar into lemon juice. Add zest.
• Lightly beat egg in a small/medium bowl. Whisking constantly, slowly pour lemon/sugar syrup into the egg. Beat for 2 minutes (only 1 if you're using a mixer), then transfer back into the saucepan.
• Heat over low heat, stirring constantly, until it just starts to bubble at the edges. Remove from heat and stir in vanilla.
• Transfer to a small container and store in the fridge.

EASY LEMON CURD

Steps:

• Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Pour into jars; cool. , Store in refrigerator or freezer. Sauce is good on pound cake, muffins, pancakes and waffles.

LEMON CURD CUPCAKES

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Line a 12-cup cupcake pan with paper liners and set aside.
• Beat the sugar and butter in the bowl of a stand mixer with a paddle attachment, until light and fluffy, about 4-5 minutes.
• Add the eggs and vanilla extract. Beat to combine.
• Mix the flour, baking powder, and salt in a medium bowl.
• Add in the flour mixture to the stand mixer bowl alternately with the milk, beginning and ending with the flour.
• Mix in the lemon zest and lemon juice. Scrape down the sides of the bowl with a rubber spatula to make sure all ingredients are combined..
• Divide the batter into the prepared cupcake pan, filling each liner almost to the top. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
• Transfer to a wire rack and cool completely, about 30 minutes.
• To put filling inside cupcakes, first use a small knife to cut a small hole in the center of each cupcake. Remove the center and set aside.
• Fill each hole with about 1 teaspoon of the prepared lemon curd.
• Beat powdered sugar and butter on low. Add the lemon juice, one tablespoon at a time until the frosting reaches the desired consistency. Use additional lemon juice if necessary.
• Place the frosting in a pastry bag fitted with a star tip and decorate the tops of the cupcakes.
• Garnish with additional lemon zest, if desired.

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.

LAVENDER-LEMON CURD THUMBPRINT COOKIES

Steps:

• Line two baking sheets with parchment paper.
• Cream butter, brown sugar, and white sugar in a bowl. Mix in egg yolks, lavender, vanilla, and almond extract until combined.
• Whisk together flour, cornstarch, and salt in a separate bowl. Add to butter mixture and mix to combine.
• Roll dough into 1-inch balls and place 2 inches apart on the prepared baking sheets. Use your thumb (or another utensil, like the bottom of a shot glass) to make indentations in the center of each cookie. Add enough lemon curd to completely fill each indentation. Place baking sheets in the refrigerator to chill for 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Remove baking sheets from refrigerator and lightly drizzle each cookie with honey.
• Bake in the preheated oven until cookies begin to turn golden brown, 10 to 12 minutes. Allow to cool on baking sheet for several minutes before transferring to cooling rack.