Irish Lemon Curd Recipes

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LEMON CURD TRIFLE WITH FRESH BERRIES



Lemon Curd Trifle with Fresh Berries image

Provided by Tyler Florence

Categories     dessert

Time 3h40m

Yield 6 servings

Number Of Ingredients 11

6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Limoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish

Steps:

  • To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
  • To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

PERFECT LEMON CURD



Perfect Lemon Curd image

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

¾ cup fresh lemon juice
1 tablespoon grated lemon zest
¾ cup sugar
3 eggs
½ cup unsalted butter, cubed

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

IRISH LEMON CURD



Irish Lemon Curd image

Make and share this Irish Lemon Curd recipe from Food.com.

Provided by bakedapple42

Categories     European

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

8 tablespoons unsalted butter
1 cup white sugar
1 cup fresh lemon juice
8 large egg yolks
2 tablespoons grated lemon peel

Steps:

  • Mix all of the ingredients, except the lemon peel, in a saucepan.
  • Stirring well, cook over a very low heat. Do not let the mixture boil
  • or the eggs will curdle and be ruined.
  • Cook until a creamy consistency is reached.
  • Pour into a small dessert bowl and garnish with the lemon peel.
  • Allow to cool and then serve.

Nutrition Facts : Calories 1046.5, Fat 64.1, SaturatedFat 35.7, Cholesterol 961.2, Sodium 40.5, Carbohydrate 113.9, Fiber 1.1, Sugar 103.5, Protein 11.8

LEMON & VANILLA CURD CAKE (IRISH CHEESECAKE)



Lemon & Vanilla Curd Cake (Irish Cheesecake) image

Make and share this Lemon & Vanilla Curd Cake (Irish Cheesecake) recipe from Food.com.

Provided by littleturtle

Categories     Cheesecake

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

6 ounces shortcrust pastry
1 1/2 ounces butter
2 ounces vanilla sugar
2 egg yolks
1 tablespoon flour
1/2 lemon, juice and zest of
8 ounces cottage cheese
1 tablespoon flour
1 tablespoon sugar
1 tablespoon butter, melted
1 egg, beaten
powdered sugar, to dust

Steps:

  • Preheat oven to 350°F (gas mark 4), warm a baking sheet and grease a loose-bottomed flan tin.
  • Roll out the shortcrust pastry until thin, then line the flan tin with the dough, trimming off any excess.
  • Chill pastry case in the fridge.
  • Cream the butter and sugar together until fluffy, then beat in the egg yolks, flour, lemon rind, lemon juice and sieved cottage cheese.
  • Mix well, then spoon into the pastry case.
  • Mix topping ingredients together and spread on top of the curd filling.
  • Place the flan tin on the warmed baking sheet and bake for approximately 1 hour or until the top is lightly browned and slightly firm.
  • Dust with powdered sugar and serve cool but not chilled.

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