EASY LEMON CURD RECIPE
This easy Lemon Curd recipe is super simple to make and tastes delicious! A smooth lemon spread that also makes a great filling for cakes and cupcakes.
Provided by Julia Foerster
Categories Dessert
Time 9m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 822 kcal, ServingSize 1 serving
FOOL-PROOF PERFECT LEMON CURD RECIPE - (4.5/5)
Provided by Foodiewife
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. Remove from heat. The curd can be stored in the refrigerator, in a tight-fitting jar, for up to one week.
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
LEMON CURD
Rich and creamy lemon curd is perfect alongside scones or sugar cookies.
Provided by Charlene Liang
Categories Desserts Fillings Fruit Fillings
Time 4h20m
Yield 10
Number Of Ingredients 5
Steps:
- Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
- Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.
Nutrition Facts : Calories 141.8 calories, Carbohydrate 20.9 g, Cholesterol 68 mg, Fat 6.1 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 21.7 mg, Sugar 20.3 g
TOTALLY FOOL PROOF MEYER LEMON CURD
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.
- The curd is cooked when it reaches 170°F, but you can see that it's cooked when your finger leaves a clear path on the back of a spoon. 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.
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- In a medium-sized mixing bowl, beat the butter and sugar using a mixer for about two minutes. Add the yolks and eggs and beat for one additional minute. Mix in the lemon juice. Do not be alarmed if the mixture looks curdled--it will smooth out as the mixture cooks and the butter melts.
- Transfer the mixture to a medium-sized saucepan and cook over low heat, stirring constantly and using a spatula to scrape the mixture off the sides and bottom of the pan. Do not let the curd boil. Cook for about 8-10 minutes, until the mixture is thickened. (If you're using a thermometer, it will read 170 degrees Fahrenheit.) When you pull your spatula out of the pan, the curd should coat the spatula. When you run your finger down the spatula through the curd, it should leave an open trail, rather than just melding back together.
- Remove the lemon curd from the heat, stir in the lemon zest, and pour into a heat-proof glass bowl. Cover the lemon curd with plastic wrap, pressing the wrap down into the bowl to touch the top of the lemon curd. This prevents a film from forming on top as your lemon curd cools. Chill in the refrigerator until fully thickened and cold.
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- Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
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