Failproof Lemon Curd Aka You Couldnt Curdle This If You Tried Recipes
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
CHEF JOHN'S LIGHTER LEMON CURD
This has all the rich lemony goodness of regular lemon curd with fewer calories and a little less fat. Use it for lemon tarts, on pancakes, or a filling for layer cakes.
Provided by Chef John
Categories Desserts Fillings Fruit Fillings
Time 1h25m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 27.8 g, Cholesterol 118.4 mg, Fat 12.1 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 6.9 g, Sodium 36.7 mg, Sugar 25.9 g
FAILPROOF LEMON CURD, AKA: YOU COULDN'T CURDLE THIS IF YOU TRIED
This is the easist thing in the world to make. No more curdling, straining, or tempering egg yolks. By mixing the ingrediants before cooking, this recipe eliminates the potential for disaster. Now you have have no fuss filling for tarts, pies, cookies, or pound cake. Or simply eat it by the spoonful!
Provided by LindseyKay
Categories Dessert
Time 17m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Beat the butter and sugar with an electric mixer, about 2 minute Slowly add the eggs and yolks. Beat for 1 minute Mix in the lemon juice. The mixture will LOOK curdled, but it will smooth out as the butter melts in the cooking process.
- Cook the mixture over low heat in a heavy-bottomed saucepan until it looks smooth. I find it helpful to use a wisk. The mixture will smooth out as the butter melts and change from cloudy to clear.
- Increase the heat to medium and cook, stirring constantly, until the mixture thickens. The entire process should take about 15 minutes.
- Your lemon curd is ready when it leaves a path on the back of a spoon. If you are super careful (I'm not) you can double check readiness by temperature. It should read 170°F on a thermometer. Don't let the mixture boil.
- Immeadiately transfer to a cool bowl and cool.
LEMON CURD
This is a wonderfully rich and delicious lemon curd. The recipe comes from "How to Cook Everything" by Mark Bittman. It's quite easy to make. It can be used to fill pies or tarts or to eat plain.
Provided by Reddyrat
Categories Sauces
Time 30m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Zest the lemons and juice the lemons.
- Combine the zest, juice, butter, and sugar and place in a small saucepan over low heat.
- Cook, stirring occasionally, until the sugar dissolves. Beat the eggs and add to the mixture.
- Keeping the heat very low, cook, stirring constantly until the mixture is thickened - 15 minutes or so.
- Do not let the mixture boil or the eggs will curdle.
- Strain the curd to get out large bits of zest and any bits of egg that scrambled into small bowls or jars.
- Refrigerate.
Nutrition Facts : Calories 936.9, Fat 54, SaturatedFat 31.6, Cholesterol 439.4, Sodium 437, Carbohydrate 117.9, Fiber 7.6, Sugar 100.5, Protein 11.9
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