Food Network Magazine Lemon Curd Recipes

FOOD NETWORK MAGAZINE LEMON CURD

Steps:

• Whisk the lemon zest, lemon juice, sugar, salt in to a medium saucepan. Whisk the whole eggs and egg yolks in a small bowl, then whisk into lemon mixture.
• Cook the mixture over medium heat. Don't stop whisking (or you while make eggs). Whisk until it's like a pudding. 6-8 minutes. Remove from heat and whisk in the butter a few pieces at a time.
• Strain the mixture through a fine-mesh sieve in to a small bowl. Push it through with a rubber spatula. (TASTE TEST) Press plastic wrap directly on surface preventing skin from forming. Chill at least 2 1/2 hours and up to 5 days.

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.

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 CURD

Steps:

• Whisk together the juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in the butter and cook over moderately-low heat, whisking frequently, until the curd is thick enough to coat a spoon, about 6 minutes. Strain the curd through a mesh strainer or sieve to remove any cooked egg bits. Transfer the lemon curd to a bowl, cover its surface with plastic wrap to prevent a skin from forming and chill at least 1 hour, until cold. Serve the lemon curd in tart shells, over pound cake, ice cream, or as a spread. Serving suggestions: Serve the lemon curd in tart shells topped with fresh berries, over toast or scones, as a filling for lemon meringue pie, or as a filling for cookies, cakes, or pastries.

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:

• Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

VEGAN LEMON CURD

Steps:

• Mix lemon juice, water, sugar, cornstarch and salt together.
• Pour into a heavy saucepan and whisk over medium heat, stirring constantly, until it comes to a full boil.
• Boil for 1 minute, not stirring. It should be thickened and turning clear.
• Remove from heat and add soymilk and margarine and blend well with the whisk.
• Cool the curd, then refrigerate in a covered container. It thickens as it cools.

LEMON-CURD PHYLLO TARTLETS

Steps:

• Preheat oven to 350°F. Place phyllo shells on a baking sheet and brush with egg white. Sprinkle with sugar and bake until golden, 8 to 10 minutes. Let cool on sheet on a wire rack.
• Spoon or pipe lemon curd into shells. Serve, decorated with blueberries and fresh mint leaves.

LEMON CURD

Steps:

• Beat the eggs with a pinch salt until smooth.
• Strain.
• Place the eggs, melted butter, sugar, lemon rind and juice into the top of a double saucepan.
• Cook over simmering water for about 10-15 minutes, stirring constantly until thickened.
• Alternatively cook in the microwave on medium high for about 10 minutes, stirring regularly to prevent the mixture curdling.

THE BEST LEMON CURD

Steps:

• Juice the lemons and grate the rind from two of them.
• In another bowl, beat together sugar and eggs until fluffy; add the lemon juice.
• Pour the lemon mixture into a saucepan and cook over low heat, stirring constantly.
• Gradually add the butter, 1 tablespoon at a time. When butter is melted, raise the heat to medium, continuing to stir until mixture is thickened. Stir in the zest.
• Store in the refrigerator. Use as filling or frosting, as well as with scones.
• Variations: substitute lime or orange juice and zest for the lemon.

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.

LEMON CURD BY FINE COOKING

Steps:

• In a large bowl, beat the butter and sugar with an electric mixer, about 2 minutes.
• 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 it cooks.
• In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.)
• Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes; It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil.
• Remove the curd from the heat; stir in the lemon zest.
• Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools.
• Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

LEMON CURD (VEGAN)

Steps:

• In a small saucepan over medium heat, combine the lemon juice, sugar, lemon zest (if using) and salt, stirring well to dissolve the sugar.
• After the sugar is dissolved, add the cornstarch mixture and the coconut milk, stirring well to combine.
• Stirring constantly, cook until the mixture begins to thicken and the first few bubbles appear on the surface, about 8 minutes.
• Add the vegan margarine, and cook, stirring constantly, for several minutes more, or until the mixture resembles a thick pudding.
• Transfer the mixture to a heat proof dish, cover the surface of the curd with plastic wrap and let cool completely before placing in the refrigerator to chill.
• Chill lemon curd for 2 hours in the refrigerator before using.
• Bon Appetit!

HOMEMADE LEMON CURD

Steps:

• In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.