Lemon Custard Recipe Recipe Card Recipe For Meatloaf

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EASY STOVETOP LEMON CURD RECIPE



Easy Stovetop Lemon Curd Recipe image

Velvety sweet and tangy lemon curd is made easily on the stovetop in about ten minutes. This rich and vibrantly tasty dessert topping, filling, or spread is a delightful addition to baked recipes.

Provided by Amy Desrosiers

Categories     Dessert

Time 22m

Number Of Ingredients 5

8 tablespoons butter (unsalted)
¾ cups granulated sugar
¾ cups lemon juice
1 tablespoon lemon zest
3 large eggs

Steps:

  • Add the butter to your saucepan. Allow it to melt 75% of the way before adding the sugar. Start whisking to combine the two into a thick substance.
  • Then, add the lemon juice, and zest stirring continuously. Add each egg and whisk until fluffy, and then keep on whisking for the next 10 or so minutes. Do not increase the heat! You will notice the curd start to thicken until it reaches a spoon-able consistency.
  • Once it is thickened, remove the pan from the heat and allow the curd to sit for 10 minutes before transferring it into a heat-safe bowl. Cover the curd with plastic wrap (so it touches the curd) and place it in the refrigerator for about 2 hours. Once fully cooled, remove the plastic wrap and transfer the curd into lidded jars for storage.

Nutrition Facts : ServingSize 1 tablespoon, Calories 51 kcal, Carbohydrate 5 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 25 mg, Sodium 32 mg, Fiber 1 g, Sugar 5 g

LEMON BARBEQUE MEATLOAF



Lemon Barbeque Meatloaf image

Delicious individual meatloaves! The flavors are great and the topping is to die for. The lemon on top makes a nice presentation.

Provided by TIFFANYIVANOVSKY

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 55m

Yield 6

Number Of Ingredients 13

1 ½ pounds ground beef
¼ cup lemon juice
½ cup water
1 egg, beaten
4 slices day-old bread, torn into small pieces
¼ cup chopped onion
2 teaspoons seasoning salt
½ cup ketchup
⅓ cup brown sugar
1 teaspoon mustard powder
¼ teaspoon ground allspice
¼ teaspoon ground cloves
6 slices lemon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish or a dish of similar size.
  • In a large bowl, mix together the ground beef, lemon juice, water, egg, bread, onion and seasoning salt until well blended. Shape into 6 individual loaves - I like to make large balls. Place them in the prepared baking dish.
  • Bake for 15 minutes in the preheated oven while you prepare the topping. In a small bowl, stir together the ketchup, brown sugar, mustard powder, allspice and cloves. Spoon the sauce over the loaves, then top each one with a slice of lemon. Return to the oven, and bake for an additional 30 minutes, or until cooked through.

Nutrition Facts : Calories 336.1 calories, Carbohydrate 29 g, Cholesterol 99.9 mg, Fat 15 g, Fiber 1.4 g, Protein 22.1 g, SaturatedFat 5.6 g, Sodium 724.3 mg, Sugar 17.7 g

MOM'S LEMON CUSTARD PIE



Mom's Lemon Custard Pie image

My mother often made this lemon pie back when we were growing up. You might say it's stood the test of time because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to finish off any meal. -Jeannie Fritson, Kearney, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1 cup sugar
1 tablespoon butter, softened
2 large eggs, separated
1 cup whole milk
3 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 cup lemon juice
2 teaspoons grated lemon zest
Optional: Whipped cream, lemon slices and fresh mint

Steps:

  • Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.

Nutrition Facts : Calories 315 calories, Fat 14g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 217mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

SIMPLE LIGHT LEMON CUSTARD



Simple Light Lemon Custard image

Great as a dessert topping. Ready in less than 10 minutes. Sinfully rich yet low-calorie compared to most lemon custard/curd.

Provided by Just Happy

Categories     Dessert

Time 11m

Yield 1 cup, 10 serving(s)

Number Of Ingredients 5

2 eggs, beaten
1 tablespoon lemon rind, grated
1/4 cup granulated sugar
2/3 cup fresh lemon juice (about 3 lemons)
1 tablespoon light margarine

Steps:

  • Combine eggs, lemon rind and sugar in a saucepan on medium heat.
  • Cook for 3 minutes, stirring constantly to prevent clumping, until mixture becomes well combined and light yellow.
  • Add in light margarine and lemon juice, keep whisking and cooking for about 5 minutes.
  • Set aside, let cool before serving.
  • Mixture will thicken even more when cold.
  • Enjoy on top of cakes, pies, fruit, ice cream -- or on its own!

LEMON CUSTARD FILLING



Lemon Custard Filling image

A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!

Provided by HILARY2000

Categories     Desserts     Fillings     Fruit Fillings

Time 40m

Yield 12

Number Of Ingredients 7

½ cup white sugar
¼ cup cornstarch
¼ teaspoon salt
2 egg yolks
¾ cup water
⅓ cup lemon juice
2 tablespoons butter

Steps:

  • In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.

Nutrition Facts : Calories 69.8 calories, Carbohydrate 11.5 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 63.7 mg, Sugar 8.5 g

MARGARET ATWOOD'S BAKED LEMON CUSTARD



Margaret Atwood's Baked Lemon Custard image

Categories     Milk/Cream     Egg     Dessert     Bake     Quick & Easy     Lemon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 7

3/4 cup sugar
3 tablespoons butter, room temperature
1 tablespoon grated lemon peel
3 large eggs, separated
3 tablespoons all purpose flour
1 cup buttermilk
1/4 cup lemon juice

Steps:

  • Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture. Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
  • Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold. (Can be made 1 day ahead. Cool completely, cover, and refrigerate.)

MAMA'S LEMON CUSTARD DELIGHT



Mama's Lemon Custard Delight image

This amazing dessert is so rich and sweet that you can practically taste the love that's been handed down through the generations. One bite of this custard and all will be right with your world... it's THAT good.

Provided by Cheryl Redes

Categories     Fruit Desserts

Time 1h

Number Of Ingredients 6

5 can(s) sweet condensed milk
10 egg yolks
2 c pure lemon juice
1 Tbsp pure vanilla flavoring
2 box real vanilla wafers
1/2 stick pure butter

Steps:

  • 1. CRUST: Finely crush 1/2 box of vanilla wafers. Then coarsely chop the remaining 1/2 of the box of vanilla wafers.
  • 2. In a small saucepan on low heat, melt 1/2 stick of pure butter.
  • 3. Using a mixing bowl, mix the crushed wafers and butter together, then spread evenly over the bottom of a 13x9 glass pan.
  • 4. Place in refrigerator for 15-30 min. to allow the crust to set.
  • 5. FILLING: Open all 5 cans of the sweet condensed milk. Pour all the milk in a large mixing bowl.
  • 6. Add the vanilla flavoring. Gradually stir in the lemon juice until completely blended (you may not use all of it).
  • 7. Separate the egg yolks from the egg whites.
  • 8. Stir in the egg yolks. The mixture should be slightly stiffening up by now.
  • 9. Once the filling is complete, line the sides of the glass pan with whole vanilla wafers.
  • 10. Now pour in the lemon filling in the pan.
  • 11. Once the pan is full with the lemon filling, crush a few vanilla wafers on top of the lemon custard for decoration.
  • 12. Cover with SaranWrap to prevent a film from developing while chilling in the fridge.
  • 13. Place the lemon custard dessert in the refrigerator for 4-6 hours or until set. Enjoy!

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