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
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.
PERFECT LEMON CURD
Lemon curd is a perfect combination of sweet and tangy with a smooth creamy texture. This lemony goodness comes together in a matter of minutes!
Provided by Alyssa Rivers
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- In a medium size saucepan over medium heat whisk the eggs and sugar until combined. Add in lemon juice, zest, and salt. Whisk for 2-3 minutes.
- Add in the butter and continue to whisk until melted. Continue to whisk until the mixture thickens and coats the back of a spoon.
- Remove from heat and strain into a bowl and let cool. Store the curd in an airtight container for up to 2 weeks. Can also freeze up to 3 months.
Nutrition Facts : Calories 79 kcal, Carbohydrate 9 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 37 mg, Sodium 44 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
LEMON CURD FOR CANNING
This is nice for a gift. Just be sure to include a note with the shelf life, as it only stores for a few months before it turns dark.
Provided by Violet 2
Categories < 4 Hours
Time 1h15m
Yield 3-4 half pints, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Wash 4 half-pint canning jars with warm, soapy water. Rinse well; keep hot until ready to fill. Prepare canning lids according to manufacturer's directions.
- Fill boiling water canner with enough water to cover the filled jars by 1 to 2 inches. Use a thermometer to preheat the water to 180°F by the time filled jars are ready to be added.
- Caution: Do not heat the water in the canner to more than 180°F before jars are added. If the water in the canner is too hot when jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added is expected to be 25 to 30 minutes for this product. Process time starts after the water in the canner comes to a full boil over the tops of the jars.
- Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes. Pre-measure the lemon juice and prepare the chilled butter pieces.
- Heat water in the bottom pan of the double boiler until it boils gently. The water should not boil vigorously or touch the bottom of the top double boiler pan or bowl in which the curd is to be cooked. Steam produced will be sufficient for the cooking process to occur.
- In the top of the double boiler, on the counter top or table, whisk the egg yolks and whole eggs together until thoroughly mixed. Slowly whisk in the sugar and zest, blending until well mixed and smooth. Blend in the lemon juice and then add the butter pieces to the mixture.
- Place the top of the double boiler over boiling water in the bottom pan. Stir gently but continuously with a silicone spatula or cooking spoon, to prevent the mixture from sticking to the bottom of the pan. Continue cooking until the mixture reaches a temperature of 170°F Use a food thermometer to monitor the temperature.
- Remove the double boiler pan from the stove and place on a protected surface, such as a dish cloth or towel on the counter top. Continue to stir gently until the curd thickens (about 5 minutes). Strain curd through a mesh strainer into a glass or stainless steel bowl; discard collected zest.
- Fill hot strained curd into the clean, hot half-pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
- Process in the prepared boiling water canner using only halfpint or smaller jars,.
- Process 15 minutes (elevation 0-1,000 feet), 20 minutes (1,000-6,000 feet), 25 minutes (above 6,000 feet).
- See http://www.uga.edu/nchfp/how/can_02/lemon_curd.html.
- Note: ** Bottled lemon juice is used to standardize acidity. Fresh lemon juice can vary in acidity and is not recommended.
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 :
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.
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CANNING LEMON CURD (OR LIME CURD) - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
4.3/5 (51)Estimated Reading Time 7 minsServings 3
- Prepare a water bath canner and bring it to 180 degrees. Hold it at that temperature (not boiling) while you prepare the lemon curd for canning.
- In the top bowl of the double boiler, off the heat, whisk the egg yolks and whole eggs. Add in the sugar and zest and whisk thoroughly. Finally, add in the lemon juice and chunks of cold butter.
- Place the bowl on top of the double boiler and heat while whisking constantly. Once the mixture reaches 170 degrees, remove from heat and continue whisking for another 5 minutes while the mixture thickens.
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- Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
- Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
- Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
LEMON CURD - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
5/5 (11)Calories 79 per servingTotal Time 15 mins
- Lightly beat the eggs (4 eggs) and place them into a saucepan with the caster sugar (200g) and lemon juice and zest.
- Place the pan on the hob over a low heat. Mix together all of the ingredients and then keep whisking regularly until the curd has thickened. It should leave a coating over the back of the spoon when lifted out.
THICK & CREAMY LEMON CURD + VIDEO TUTORIAL | SUGAR GEEK SHOW
From sugargeekshow.com
Ratings 11Calories 787 per servingCategory Dessert
- Zest the lemons, then slice them in half and juice them into a measuring cup. Use a small colander or a lemon juicer to keep out any seeds.
- Place the egg yolks, cornstarch, and salt in a large bowl. Whisk well to combine and set aside. (You will be adding more to this later, so make sure it's a large enough bowl.)
12 CREATIVE USES FOR LEMON CURD | COOKING LIGHT
From cookinglight.com
- As a simple filling for mini lemon curd tarts in phyllo shells, or in a big tart like this Meyer Lemon Curd Tart.
- Dollop a bit of lemon curd on top of meringue cookies, or try these Chewy Meringues with a truly delightful Tangerine-Lemon Curd.
- Swap your nightly ice cream for frozen yogurt, and you’ll make a little room for a scoop of lemon curd. Try our Gingery Lemon Curd Sundae to get started.
- Warm up your lemon curd instead of maple syrup for a Sunday morning pancake drizzle. Top with sliced fruit or berries. Dig in! Try this Tart-Sweet Lemon Blackberry Pancake Topping idea if you want to shake up your weekend brunch.
- Desserts don’t have to be complicated to impress. Stir together ice cream, lemon curd, and limoncello for a dessert your dinner guests will talk about for weeks.
- Instead of traditional chocolate on your s’mores, add some lemon curd and a bit of lime zest for a tropical Key Lime Pie S’more.
- Hear us out here! Lemon and chicken are a natural couple, so why not use lemon curd as a rub? The butter in the curd will add a toasty flavor to the bright citrusy essence of the curd.
- Stir lemon curd into your morning oatmeal. Top with berries, and you’re on your way to one delicious whole-grain cup of morning goodness. Even better: Try lemon curd in your oatmeal with this recipe for Lemon-Blueberry with Mascarpone Oatmeal.
- For a this-couldn’t-be-easier dessert, spoon some fresh berries into a cup of luscious lemon curd. Top with a bit of whipped cream, and then sink into the fruity delight!
- Stir into your morning yogurt for an instant boost, or make a yogurt dip for your next social gathering. Our Honey and Lemon Dip is a great recipe to try.
23 DELICIOUS USES FOR LEMON CURD - PINCH ME, I'M EATING
From pinchmeimeating.com
- Lemon Mousse with Fresh Berries. Not only do you get a nice tangy lemon curd bonus at the bottom of the glass, you also use lemon curd to make the mousse itself!
- Strawberry Shortcake & Lemon Curd Parfaits. Photo Credit: www.therisingspoon.com. This sounds like the best idea ever! And oh, so beautiful too!
- Mason Jar Strawberry Shortcake. Photo Credit: www.urbanfoodiekitchen.com. Similar to the recipe above, this one is not only topped with lemon curd, but also vanilla mascarpone.
- Mini Lemon Meringue Pies. If you've made your own lemon curd you may already have some egg whites left over for the meringue topping on these cuties! Great for tea parties, showers, and parties!
- Lemon Curd Tarts. Photo Credit: cookingwithcurls.com. All you need to make these cute little tarts is lemon curd and some frozen puff pastry to make the shell!
- Mascarpone Cream Cheese Berry Tart with Lemon Curd. Photo Credit: www.aberdeenskitchen.com. I love how colorful this is! Puff pastry, mascarpone, lemon curd, and fresh berries sounds like a good dessert to me!
- Grain Free Red, White, and Blue Berry Fruit Tart. Photo Credit: whatagirleats.com. This delightful tart uses a nut-based crust filled with a lemon curd-cream cheese mixture and is topped with fresh berries.
- Mini Meyer Lemon Tarts with Shortbread Crust. Photo Credit: livelytable.com. Mini desserts are where it's at! You can top these with a couple berries, as shown, or cover the whole top if you want!
- Almond Lemon Curd Cake with Ricotta & Berries. Photo Credit: www.chefsouschef.com. Just tell me you don't want to eat this luxurious almond olive oil cake layered with ricotta and homemade lemon curd!
- Lemon Cake with Lemon Curd Filling and Lemon Buttercream. Photo Credit: theunlikelybaker.com. Lemon curd is a delicious alternative to frosting between layers of a cake!
MEYER LEMON CURD - HOME CANNING — AT HOME WITH REBECKA
From athomewithrebecka.com
- Wash jars, rims and lids according to manufacturer’s instructions. Sterilize clean jars in a large stock pot or professional water canner. Place jars in pot and and cover with water, boil jars for 15 minutes. Leave in pot over medium heat until ready to use.
- Heat a separate water canner with enough water to cover filled jars by 1 -2 inches. Heat water to 180 degrees F. by the time jars are ready to be added for processing. Use food thermometer to monitor heat.
- Do not heat the water in the canner to more than 180 degrees F. before jars are added. If the water in the canner is too hot when the jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added in expected to be 25-30 minutes for processing lemon curd. Process time starts after the water in the canner comes to a full boil over the tops of the filled jars.
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