LEMON CURD
This is a very simple recipe for lemon curd courtesy of the BBC Food pages. I have made this lots of times, don't worry if you end up with a tiny amount of cooked egg white, you can simply sieve the curd before placing it in the sterilised jars.
Provided by BBC Food
Categories Preserves
Time 25m
Number Of Ingredients 4
Steps:
- Put the lemon zest, juice, sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
- Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Stir until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
- Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.
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.
MOLLY O'NEILL'S LEMON CURD
Provided by Molly O'Neill
Categories brunch, condiments, dips and spreads
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- In a heavy saucepan, combine the whole eggs, yolks and sugar and whisk to combine well. Stir in the salt, zest, lemon juice and butter. Place the pan over medium-low heat and cook, whisking constantly, until the butter melts and the sauce becomes thick and slightly gelatinous. Do not overcook.
- Immediately remove the pan from the heat and strain the sauce through a mesh sieve, pressing on the sauce with a rubber spatula. Refrigerate until cooled, and serve with biscuits or scones.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 13 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 77 milligrams, Sugar 12 grams, TransFat 0 grams
FRESH LIME CURD
When life gives you a bunch of limes, make lime curd! This twist on traditional lemon curd uses limes instead. Use it as a cake filling, or any other way you desire.
Provided by Sarah
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
- Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 27.2 g, Cholesterol 61.8 mg, Fat 7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 58.9 mg, Sugar 25.5 g
LEMON LIME CURD
This is a different take on the traditional lemon curd which we have enjoyed and our friends. Got it many years ago from a library cookbook but can't recall which one - there have been too many!!
Provided by waynejohn1234
Categories Low Protein
Time 28m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Shred lemon rind very finely to make 1/4 cup.
- Squeeze juice from lemons and limes to make 1-1/3 cups total.
- In a heavy saucepan combie juices and sugar.
- Stir in eggs, butter and 1/4 cup lemon peel.
- Cook, stirring, over med heat (DO NOT BOIL) until thickened and coats a metal spoon.
- This takes about 8 minutes.
- Will keep in fridge for a month.
Nutrition Facts : Calories 819.6, Fat 38.1, SaturatedFat 21.6, Cholesterol 363.3, Sodium 319.1, Carbohydrate 130.7, Fiber 12, Sugar 101.6, Protein 11.8
ZESTY LEMON LIME CURD
The very best curd is the perfect balance between sweet, sour, creamy and buttery. Whether you eat it spread on toast, fold it through softly whipped cream for filling a sponge cake, or as the base to a quick lemon tart or meringue pie, it is vital to use the freshest lemons and eggs you can find - with so few ingredients you want to make sure that they are all top quality.
Provided by Jay Wadams
Categories Preserves
Time 30m
Number Of Ingredients 6
Steps:
- Prepare 4-5 medium sized glass jars by washing well with hot soapy water then placing them in a tray in an oven at 120°C /250°F while you prepare the curd. Place the lids in a heatproof bowl and cover with boiling water.
- Put the lemon zest and sugar in a heatproof bowl set over a saucepan of simmering water, taking care that the bottom of the bowl is not touching the water. Use your fingers to rub the zest into the sugar, releasing all of the fragrant oils. Add the lemon juice, lime juice and butter, stirring with a wooden spoon until the butter is melted - the temperature of the mixture at this point is about 55-60°C.
- In a separate bowl whisk the eggs really well so that absolutely no egg white alone shows, then pour into the lemon mixture through a fine sieve. This will prevent any bits of set egg white spoiling the texture of the finished curd.
- Allow to cook, stirring regularly, but not constantly, with a whisk for 15 minutes checking at least once that the water hasn't boiled away. The curd will thicken like a custard (which it is!) and reach a temperature of 82-84°C/ 180-183°F.. You should be able to see the tracks left by the whisk in the thickened curd.
- Pour into the prepared jars and seal. Keeps for at least 4 weeks (see note). Once opened store in the refrigerator.
Nutrition Facts : UnsaturatedFat 0 grams unsaturated fat
LEMON LIME CURD
Categories Citrus Egg Dessert Quick & Easy Wheat/Gluten-Free Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- In a heavy saucepan whisk together the sugar, the whole eggs, the yolks, the juices, and the zests and cook the mixture over moderately low heat, whisking, until the sugar is dissolved. Add the butter, cook the mixture over low heat, whisking, for 10 to 12 minutes, or until it registers 160°F. on a candy thermometer, and transfer it to glass jars. The curd keep, covered and chilled, for 2 weeks. Serve the curd as a spread with sweet breads.
LIME CURD TART
I like lime curd with character. Lime curd is wonderful on a slice of toast, for dipping long-stemmed strawberries in, or to serve with pound cake and fresh fruit. Here we use it to fill a prebaked tart shell. Grating the zest in the food processor is very quick. Lime curd lasts for weeks in the refrigerator.
Provided by Ina Garten
Categories dessert
Time 3h45m
Yield 1 (9 or 10-inch) tart
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
- Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.
LEMON MINT CURD
I like to "dress up" ordinary recipes with my fresh, homegrown herbs. This minty lemon curd is a family favorite! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-1/2 cups.
Number Of Ingredients 7
Steps:
- Place sugar and mint leaves in a food processor; process until blended., In a large heavy saucepan, whisk eggs, sugar mixture, lemon juice and lemon zest until blended. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Immediately stir in minced mint., Transfer to a bowl; cool. Press plastic wrap onto surface of lemon curd; refrigerate until cold. Serve or transfer to covered jars and refrigerate up to 2 weeks.
Nutrition Facts :
LIME, ORANGE OR LEMON CURD
Easy to make and so many uses, I like to mix a few tablespoons with some rum and drizzle that over coconut ice cream. Not to forget it is a nice gift.
Provided by PetsRus
Categories Sauces
Time 45m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Soften the limes by rolling them back and forth with your hands on the kitchen counter; you will get more juice out of them if you do this.
- Grate the zest very finely, take care that you dont grate the white pith.
- Squeeze the juice out of the fruit; you will need 150mL.
- Put the rind (zest), butter, sugar and juice in a heatproof basin.
- Stand this over a pan of boiling water and heat until the sugar and butter have melted.
- Lower the heat, you dont want the water to boil now.
- Whisk in the eggs, when incorporated use a wooden spoon and stir until the curd has thickened and coats the back of the spoon, 20 to 25 minutes.
- Pour into hot jars, when cool label them.
- Use this recipe also to make orange or lemon curd, just make sure you have 150mL juice Keep in the fridge.
Nutrition Facts : Calories 638.1, Fat 34, SaturatedFat 20.5, Cholesterol 205.3, Sodium 319.8, Carbohydrate 85.3, Fiber 2.5, Sugar 77.1, Protein 5.1
THE EASIEST LEMON CURD
Using a microwave to cook lemon curd streamlines the entire process, and eliminates the need to stand over the stove whisking constantly. The result is silky-smooth and as tart as you like. Use the smaller amount of sugar for a puckery curd, and more for something with greater balance. Once you get the technique down (and it may take some finessing since everyone's microwave is a bit different), you can vary the citrus, substituting lime or grapefruit for lemon, and seasoning it with makrut lime leaves or Campari (see Tips). Curd will keep in the fridge for at least five days; serve it with cookies or fruit, fold it into whipped cream to make lemon mousse or spoon it into a tart shell for a glossy lemon tart.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 3h15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Put the butter in a large (at least 6 cup) microwave-safe glass bowl or measuring cup. Set your microwave on 50 percent power and melt the butter, about 1 to 1 1/2 minutes.
- Pour butter into a blender and add lemon zest, juice, sugar, eggs, egg yolk and salt. Blend until smooth. Pour mixture into the same glass bowl you melted the butter in. (You don't need to wash it.)
- Microwave the curd mixture, on full power, in 1-minute intervals for 5 minutes. Whisk furiously between intervals, especially around the edges of the bowl. It should start to thicken. (If it looks like it's starting to thicken before 5 minutes, stop and continue to the next step; microwaves can vary.)
- Reduce power to 70 percent and continue to microwave for another 1 to 2 minutes, whisking every 30 seconds, until the curd thickens enough to coat a spoon, and looks slightly puffed and spongy. (It will continue to thicken as it chills.) An instant-read thermometer should register 180 degrees.
- Whisk well and inspect the curd. If you think there are any coagulated bits of egg, strain curd through a fine-mesh sieve into a clean bowl. Or if it looks smooth, you can leave it in its current bowl. Press a piece of plastic wrap against the surface to create an airtight seal and let the curd cool to room temperature. Refrigerate until cold, at least 3 hours.
More about "lemon lime curd recipes"
WHAT TO DO WITH LEMON CURD, LIME CURD, AND OTHER FRUIT …
From epicurious.com
10 BEST LIME CURD DESSERTS RECIPES | YUMMLY
From yummly.com
LEMON CURD | DONNA HAY
From donnahay.com.au
10 BEST LEMON CURD DESSERTS RECIPES | YUMMLY
From yummly.com
TANGY LEMON AND LIME CURD - WAITROSE
From waitrose.com
20+ WAYS TO USE LEMON CURD - LIKE MOTHER, LIKE …
From lmld.org
HOW TO MAKE LEMON CURD - WITH VIDEO - BAKING SENSE®
From baking-sense.com
LIME CURD - CRAZY FOR CRUST
From crazyforcrust.com
LEMON OR LIME CURD RECIPE - LOS ANGELES TIMES
From latimes.com
20 WAYS TO MAKE AND USE LEMON CURD | ALLRECIPES
From allrecipes.com
15 INCREDIBLE RECIPES USING LEMON CURD THAT YOU …
From deliciousonadime.com
HOMEMADE LEMON OR LIME CURD | BETTER HOMES & GARDENS
From bhg.com
LEMON CURD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LEMON CURD | RICARDO
From ricardocuisine.com
LEMON AND LIME CURD - WAITROSE
From waitrose.com
AFTERNOON TO REMEMBER MICROWAVE LIME CURD RECIPE
From gourmetdoneskinny.com
CANNING LEMON LIME CURD | USU
From extension.usu.edu
5 MINUTE EASY LEMON CURD - LIME THYME
From limethyme.com
12 CREATIVE USES FOR LEMON CURD | COOKING LIGHT
From cookinglight.com
HOMEMADE LEMON CURD - BUDGET BYTES
From budgetbytes.com
RECIPE: LEMON-LIME CURD WITH ROSEMARY SABLES | KITCHN
From thekitchn.com
LEMON LIME CURD (EASY BLENDER AND MICROWAVE METHODS) | MAKE …
From foodiewithfamily.com
LEMON AND LIME CURD — EVERYDAY GOURMET
From everydaygourmet.tv
AN EASY & TASTY HOMEMADE LIME CURD RECIPE - GREEDY GOURMET
From greedygourmet.com
20 EASY LEMON CURD DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
HONEY LEMON CURD RECIPE - COOKIE AND KATE
From cookieandkate.com
EASY LIME CURD - TASTES OF HOMEMADE
From tastesofhomemade.com
LIME CURD RECIPE - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
HOMEMADE LEMON CURD AND CANNING LEMON CURD - THE ART OF …
From theartofbaking.org
30 DELICIOUS WAYS TO USE LEMON CURD (PLUS THE RECIPE)
From internationaldessertsblog.com
LEMON CURD - JO COOKS
From jocooks.com
YOLKS ONLY LEMON CURD - BAKING SENSE®
From baking-sense.com
CITRUS CURD (LEMON, ORANGE & LIME) - GLUTEN FREE ALCHEMIST
From glutenfreealchemist.com
CANNING LEMON CURD (OR LIME CURD) - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
LEMON AND FINGER LIME CURD - COOK (ALMOST) ANYTHING AT LEAST ONCE
From cookalmostanything.com
LIME CURD - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.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