Lemon Butter Or Lemon Curd If Youd Rather Recipes

LEMON BUTTER OR LEMON CURD IF YOU'D RATHER

Lemon Butter or Lemon Curd if You'd Rather image

I really don't like the word "curd". This recipe was given to me by a dear friend. Her family called it Lemon Curd. I just feel better calling it lemon Butter. Lemon Butter is great on bagles, bran and blueberry muffins, cakes, cake filling, cheesecake, cookies, english muffins, french toast, ice cream, pancakes, oatmeal, parfaits, scones, tarts, toast and waffles. Freezes well too!

Provided by Mama2Three

Categories Dessert

Time 30m

Yield 2 cups, 32 serving(s)

Number Of Ingredients 6

Ingredients

4 whole eggs
2 egg yolks
2 cups sugar
2/3 cup lemon juice
2 ounces lemon zest
1 cup butter, cut into 18 pieces

Steps:

Combine eggs, yolks and sugar and whisk until smooth.
Add juice and zest to egg mixture and whisk smooth.
Whisk very frequently over very low heat until thickened, approximately 8 minutes, or until mixture coats the back of a spoon.
Remove promptly from heat and stir in butter 2 pieces 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. When cool, place lid on container and refrigerate for up to 2 weeks. May also be frozen.

Nutrition Facts : Calories 113.6, Fat 6.6, SaturatedFat 3.9, Cholesterol 53.5, Sodium 50.2, Carbohydrate 13.3, Fiber 0.2, Sugar 12.7, Protein 1

FAILPROOF LEMON CURD, AKA: YOU COULDN'T CURDLE THIS IF YOU TRIED

Failproof Lemon Curd, Aka: You Couldn't Curdle This if You Tried image

This is the easist thing in the world to make. No more curdling, straining, or tempering egg yolks. By mixing the ingrediants before cooking, this recipe eliminates the potential for disaster. Now you have have no fuss filling for tarts, pies, cookies, or pound cake. Or simply eat it by the spoonful!

Provided by LindseyKay

Categories Dessert

Time 17m

Yield 2 cups

Number Of Ingredients 6

Ingredients

6 tablespoons unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 teaspoon grated lemon zest

Steps:

Beat the butter and sugar with an electric mixer, about 2 minute 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 the butter melts in the cooking process.
Cook the mixture over low heat in a heavy-bottomed saucepan until it looks smooth. I find it helpful to use a wisk. The mixture will smooth out as the butter melts and change from cloudy to clear.
Increase the heat to medium and cook, stirring constantly, until the mixture thickens. The entire process should take about 15 minutes.
Your lemon curd is ready when it leaves a path on the back of a spoon. If you are super careful (I'm not) you can double check readiness by temperature. It should read 170°F on a thermometer. Don't let the mixture boil.
Immeadiately transfer to a cool bowl and cool.

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