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 FILLING
The ultimate lemon curd. Recipe can be increased as much as you like. Serve with scones, biscuits, toast etc. Can be used as a tart filling, cake filling and as an ingredient in lemon buttercream
Provided by Kirstin in the Couv
Categories Dessert
Time 25m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a non-reactive saucepan, whisk yolk and sugar until well combined.
- Add remaining ingredients except lemon zest.
- Cook over medium-low heat, stirring constantly (Do not whisk), until thickened and you see the first bubble.
- DO NOT ALLOW TO BOIL.
- Pour through strainer, stir in zest.
- chill in refrigerator with plastic wrap pressed on top of curd to prevent skin forming.
Nutrition Facts : Calories 1139, Fat 64.3, SaturatedFat 35.7, Cholesterol 859.7, Sodium 196.1, Carbohydrate 136.2, Fiber 0.3, Sugar 130, Protein 11.6
LEMON CURD FILLING
Use this recipe when making our Fig and Berry Trifle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 3/4 cups
Number Of Ingredients 7
Steps:
- Whisk together egg yolks, sugar, and lemon juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, 8 to 10 minutes.
- Transfer to a small bowl. Stir in butter, piece by piece. Add lemon zest, and let cool completely. Cover with plastic wrap, and transfer to the refrigerator for 2 to 3 days.
- When you need the filling, chill a metal bowl and whisk in the freezer, then use to whip together cream and confectioners' sugar until stiff peaks form. Fold cream mixture into lemon curd; chill in refrigerator for at least 20 minutes before using.
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
MAGNOLIA BAKERY'S LEMON CURD FILLING
This is a very tart, lemony and sweet curd. The directions given in the Magnolia Bakery Cookbook which I recently bought, gives very shallow directions with just enough information to make the recipe. It was my first time making custard/curd and it was surprisingly good. I hope you like it. Note: it is called a filling because it can be used as a cake filling but it is also wonderful on toast or scones for a sweet breakfast or teatime treat. This recipe yields 3 1/2 cups or enough filling for 1 two or three layer 9-inch cake.
Provided by Baking Latina Girl
Categories Dessert
Time 1h
Yield 3 1/2 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium-size saucepan, whisk the first five ingredients until thoroughly combined.
- Get the saucepan on low heat to warm the mixture, and slowly augment the heat to medium. All the while stiring with a wooden spoon or rubber spatula.
- Cook for about 20 minutes until thick and bubbly.
- Remove from heat and add the butter, one piece at a time, stirring to incorporate.
- Place in the refrigerator until firm.
- Note: After cooking the mixture for about 5 minutes, it looked curdled so I strained it and then put it in a glass bowl over a pot with water on a high simmer. I cooked it for about 25 more minutes until it was quite thick and coated the back of a spoon. Then I strained it again and added the butter. It was deliciously tart like lemon curd should be.
- A sterile mason jar would be perfect for keeping this inches.
Nutrition Facts : Calories 431.8, Fat 29.1, SaturatedFat 16.8, Cholesterol 344.2, Sodium 14.6, Carbohydrate 41.3, Fiber 0.4, Sugar 38.4, Protein 4
LEMON CURD FILLING FOR LEMON MERINGUE CAKE
This tart lemon curd filling adds a pleasing sharpness to the delicate chiffon cake and sweet, fluffy meringue.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Whisk together egg yolks and eggs. Combine with sugar and lemon juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, for 8 to 10 minutes, or until mixture coats the back of a spoon.
- Remove pan from heat and stir to cool slightly. Strain through a sieve into a small bowl and add butter, a piece at a time, stirring until smooth. Stir in zest and let cool completely before using.
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.
More about "lemon curd filling recipes"
LEMON CURD CAKE FILLING - RECIPE - FINECOOKING
From finecooking.com
5/5 (9)Calories 90 per serving
PERFECT LEMON CURD - THE RECIPE CRITIC
From therecipecritic.com
LEMON CURD FILLING - HONEST AND TRULY!
From honestandtruly.com
15 INCREDIBLE RECIPES USING LEMON CURD THAT YOU …
From deliciousonadime.com
DELICIOUS LEMON CURD RECIPE! | MY CAKE SCHOOL
From mycakeschool.com
10 BEST LEMON CURD FROSTING RECIPES | YUMMLY
From yummly.com
EASY LEMON CURD RECIPE - PLATED CRAVINGS
From platedcravings.com
LEMON CAKE FROM SCRATCH RECIPE {WITH LEMON CURD …
From thebestcakerecipes.com
20 WAYS TO MAKE AND USE LEMON CURD | ALLRECIPES
From allrecipes.com
Estimated Reading Time 5 mins
LEMON CURD FILLING RECIPE | MYRECIPES
From myrecipes.com
BEST HOMEMADE LEMON PIE FILLING RECIPE • THE THREE SNACKATEERS
From threesnackateers.com
CREAMY LEMON CURD RECIPE- THE DARING GOURMET
From daringgourmet.com
20 EASY LEMON CURD DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
LEMON CAKE WITH LEMON CURD FROSTING RECIPE - SHUGARY SWEETS
From shugarysweets.com
EASY LEMON CURD FILLED CUPCAKES - RECIPE - EMILYFABULOUS
From emilyfabulous.com
LEMON CURD CAKE FILLING | SOUTHERN LIVING
From southernliving.com
LEMON CURD CUPCAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY HOMEMADE LEMON CURD - THE STAY AT HOME CHEF
From thestayathomechef.com
HOMEMADE LEMON CURD - SUGAR AND SOUL
From sugarandsoul.co
EASY LEMON CURD FILLING - ZEST AND LEMONS
From zestandlemons.com
LEMON CURD MACARON FILLING - RECIPE - FINECOOKING
From finecooking.com
HOW TO MAKE LEMON CURD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON LAYER CAKE WITH LEMON CURD FILLING - THAT SKINNY CHICK …
From thatskinnychickcanbake.com
LEMON FILLING RECIPE (NO EGGS) - SHOCKINGLY DELICIOUS
From shockinglydelicious.com
HOW TO MAKE AN AMAZING LEMON-CURD CAKE FILLING - DELISHABLY
From delishably.com
LEMON CUPCAKES WITH LEMON CURD FILLING - THE BAKING EXPLORER
From thebakingexplorer.com
LEMON CURD VS LEMON PIE FILLING: WHAT’S THE DIFFERENCE?
From missvickie.com
BAKED LEMON CURD FILLED DONUTS - ISLAND BAKES
From island-bakes.com
EASY BOX CAKE MIX LEMON POKE CAKE – WITH LEMON CURD FILLING
From craftingafamily.com
LEMON CURD RECIPE {HOW TO MAKE LEMON CURD WITH FRESH LEMONS}
From tastesoflizzyt.com
10 BEST LEMON CURD CREAM CHEESE FILLING RECIPES | YUMMLY
From yummly.com
HOMEMADE LEMON CURD: EASY RECIPE, SO TANGY! -BAKING A MOMENT
From bakingamoment.com
THICK & CREAMY LEMON CURD + VIDEO TUTORIAL | SUGAR GEEK SHOW
From sugargeekshow.com
EASY LEMON TARTS WITH CURD FILLING | HOMEMADE & YUMMY
From homemadeandyummy.com
LEMON CURD FILLED SCONES - JULIA'S CUISINE
From juliascuisine.com
LEMON CURD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LEMON CURD | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
THE BEST THICK LEMON CURD - CREAMY AND TANGY CURD RECIPE
From aredspatula.com
LEMON LAYER CAKE WITH LEMON CURD FILLING RECIPE
From thespruceeats.com
LEMON CURD VS LEMON PIE FILLING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON CURD RECIPE (BEST CAKE FILLING!) - SWEET MOUTH JOY
From sweetmouthjoy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love