EASY HOMEMADE LEMON CURD
Steps:
- Combine sugar, lemon juice, and lemon zest in a large saucepan over medium heat. Stir constantly until the mixture is hot, but not yet simmering.
- In a medium size mixing bowl, whisk the egg yolks until smooth.
- Slowly pour some (about 1/3) of the hot sugar mixture into the bowl, whisking constantly.
- Transfer all of the egg mixture into the saucepan, whisking to combine, over medium heat.
- Slice the butter into tablespoon-size slices and add into the hot mixture. Stir until butter is melted and mixture thickens.
- Pour through a mesh sieve into canning jars or a large bowl. Mixture will fill 2 half-pint jars (1 pint total).
Nutrition Facts : ServingSize 1 tablespoon, Calories 80 kcal, Carbohydrate 7 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 66 mg, Sodium 3 mg, Fiber 1 g, Sugar 6 g
HOMEMADE LEMON CURD
Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making this lemon curd recipe from scratch. -Mark Hagen, West Allis, Wisconsin
Provided by Taste of Home
Time 20m
Yield 1-2/3 cups.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 110 calories, Fat 5g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 45mg sodium, Carbohydrate 16g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
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.
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.
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
EASY LEMON CURD
This recipe was my great-grandmother's, but she never measured anything. Fortunately, Mom watched her over the years and finally came up with the measurements.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 cups.
Number Of Ingredients 5
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.
Nutrition Facts :
EASY LEMON CURD
Tart, creamy and luscious lemon curd can be used on scones, muffins, toast, and so many desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 20m
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
- Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
- Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.
Nutrition Facts : Calories 281 g, Fat 19 g, Protein 3 g
HOMEMADE LEMON CURD
This recipe makes a nice thick curd for filling layer cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 1/3 cups
Number Of Ingredients 5
Steps:
- Pass the egg yolks through a strainer to remove any traces of white. Combine the yolks, lemon zest, lemon juice, and sugar in a heavy saucepan. Whisk the mixture to combine, then switch to a wooden spoon. Stir constantly over medium heat, making sure to stir all the sides and edges of the saucepan for even cooking. Cook until the mixture is thick enough to coat the back of a spoon, 20 to 25 minutes.
- Remove the saucepan from heat. Add the butter, one piece at a time, stirring with a wooden spoon to incorporate into a smooth mixture. Transfer to a medium bowl, cover with plastic wrap, and place in the refrigerator until firm and chilled, at least one hour. May be made one day ahead.
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