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 BITES
These light and lovely lemon gems are a standout on the dessert tray at any celebration. Better yet, they're very easy to prepare using jarred lemon curd and mini phyllo shells.
Provided by Paula Jones
Categories Dessert
Time 5m
Yield 15
Number Of Ingredients 4
Steps:
- Divide lemon curd equally among phyllo shells. Top each with 1 blackberry and 1 mint leaf.
Nutrition Facts : ServingSize 1 serving
LEMON MERINGUE BITES
Categories Citrus Egg Dessert Bake Cocktail Party Picnic Lemon Shower Party Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 tartlets
Number Of Ingredients 11
Steps:
- Make lemon curd:
- Cut butter into pieces and in a heavy saucepan cook with zest, lemon juice, and sugar over moderate heat, stirring, until sugar is dissolved and mixture just comes to a simmer. In a bowl whisk together eggs and whisk in lemon mixture until combined well. Transfer lemon curd to pan and heat over moderate heat, whisking constantly, until it just begins to simmer. Pour lemon curd through a fine sieve into a bowl and cool slightly. Chill lemon curd, its surface covered with plastic wrap, at least 2 hours, or until cold, and up to 3 days.
- Fill tartlet shells in baking cups with lemon curd. Chill tartlets, covered, 1 hour.
- Preheat oven to 400°F.
- Make meringue:
- In a bowl with an electric mixer beat whites with a pinch salt until foamy. Add cream of tartar and beat whites until they hold soft peaks. Gradually add sugar, beating until meringue holds stiff peaks.
- Transfer meringue to a pastry bag fitted with 1/2-inch plain tip and pipe meringue 2 inches high onto each tartlet, completely covering lemon curd.
- Bake tartlets in middle of oven 3 minutes, or until meringue tips are just browned, and cool in cups on racks. Chill tartlets in airtight containers at least 2 hours, or until cold, and up to 1 day. Keep tartlets chilled until ready to serve.
BRIE, LEMON CURD, AND BLUEBERRY BITES
Looking for a quick and easy appetizer/snack made with minimal effort that will WOW your guests? These bites are buttery, creamy, cheesy, and balanced out with tart lemon curd and a sweet pop of flavor from blueberries. Finger food at its best!
Provided by lutzflcat
Categories Cheese Appetizers
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a mini muffin tin with cooking spray and set aside.
- Unroll thawed puff pastry sheet on a lightly floured work surface. Roll into a large rectangular sheet, and using a pizza cutter or knife, cut into 24 equal pieces. Press each piece into a muffin cup, and use a fork to prick the bottom several times.
- Cut Brie cheese into 24 small cubes, and place a cube into each muffin cup. Top each with about 1/2 teaspoon of lemon curd.
- Place muffin tin in the preheated oven and bake until the pastry is puffed and the corners turn golden brown, 12 to 14 minutes.
- Remove from the oven and cool in the pan for about 5 minutes. Remove bites to a serving plate, top each with a blueberry, dust with confectioners' sugar, and garnish with a small mint leaf, if desired.
- Enjoy warm or at room temperature.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 4.7 g, Cholesterol 4.7 mg, Fat 5.1 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 54.7 mg, Sugar 0.2 g
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- Place saucepan over medium heat, stirring, until sugar is dissolved, and butter melted. Set aside.
- In a large mixing bowl, combine eggs and egg yolks until blended. Temper the egg mixture by adding a little of the butter mixture to the eggs. You do not want to cook the eggs.
- Return tempered egg mixture to saucepan, and place over low heat. Whisk constantly until mixture thickens to a pudding-like consistency; do not let it boil, or the lemon curd will curdle. Remove from heat and continue to stir to stop the cooking.
20 EASY LEMON CURD DESSERTS - INSANELY GOOD RECIPES
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4.7/5 (3)Published 2021-11-02Category Desserts, Recipe Roundup
- Simple Lemon Curd Recipe. If you’ve never made lemon curd before, don’t worry. It’s easier than you think. Just remember to add the eggs, and you shouldn’t have any issues!
- Gluten-Free Fruit Tart with Lemon Curd. I almost always see fruit tarts filled with either whipped cream or pastry cream. They’re both mild, sweet, and pair pleasantly with the fruit on top.
- Lemon Tartlets With Lemon Curd. I know I said you don’t usually eat fruit curds on their own, and that’s still true. This recipe uses a pastry shell to reduce the sharpness.
- Lemon Curd Loaf Cake. Lemon loaves can so easily go wrong, and it’s awful when they come out dry. But since they need so long in the oven, it’s not always easy to find that balance between cooked and overcooked.
- Lemon Shortbread Squares with Homemade Lemon Curd. When I’m in a rush, this is my go-to recipe. I use whatever fruity jam I have on hand and make a quick shortbread base, baking until it’s golden and bubbling.
- Lemon Drop Thumbprint Cookies. Thumbprint cookies are always a hit, and they’re a great little cookie to make with the kids. I bet they’ll love getting their hands dirty and tasting the yummy cookies when they’re done.
- Blueberry & Lemon Croissant Bake. If you’ve ever made bread pudding, you’ll know it’s dense, sweet, creamy, and best served warm. The key to making the best bread pudding is to use stale brioche.
- Vegan Lemon Cheesecake. I mentioned above that I once forgot to add the eggs to my lemon curd. It was a while before I realized it wasn’t thickening, and that’s I’d missed a key ingredient.
- Lemon Curd Almond Cake Vegan & Gluten-Free. Here’s another vegan lemon curd recipe, and you’ll notice right away that it’s agar agar-free. So it won’t set like a gel, but rather seep into the cake a little and set more like jam would after baking.
- Super Fudgy Chocolate Brownie With Lemon Curd. I wanted to like this recipe. I really did! It has two delicious components, and since I love chocolate and raspberry so much, this should have been a home run.
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