Luscious Lemon Curd Recipes
LUSCIOUS LEMON CURD
Got this recipe from an English friend of mine. This lemon spread is wonderful on scone or toast, and muffins. I have made it for several years as some of my Christmas gifts. I have never deviated from this recipe, and it's so good and rich!
Provided by Recipe Baroness
Categories Jellies
Time 35m
Yield 4 jelly jars
Number Of Ingredients 5
Steps:
- Combine sugar and egg yolks in a medium sized pan.
- Stir in the lemon juice gradually and cook over a low heat, stirring constantly, until the mixture coats the back of your spoon and registers 168 degrees on a candy thermometer.
- Do not let this mixture boil.
- Remove mixture from the heat, and wisk until it is slightly cooled.
- Stir in the butter and grated lemon zest.
- Cool completely and place in jars for yourself and gift giving.
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
LUSCIOUS LEMON CURD
From the 09/06/09 issue of Parade magazine article by Dorie Greenspan. Though we have many lemon curd recipes on Recipezaar, this begs to be posted. I have not made this. Please note the shelf time!
Provided by dogsandwoods
Categories Dessert
Time 30m
Yield 3 cups, 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Whisk the sugar and eggs in a heavy saucepan; whisk in remaining ingredients.
- Over medium-low heat, stir constantly until the curd thickens and a bubble or two pops at the surface, 8-10 minutes. DON'T LET IT BOIL!
- Immediately scrape the curd into a heatproof container or canning jars. Press plastic wrap against the surface to create a seal. Cover, let cool, and then refrigerate until needed.
- Must use within three weeks.
Nutrition Facts : Calories 181.9, Fat 9.3, SaturatedFat 5.4, Cholesterol 90.8, Sodium 25.7, Carbohydrate 23.7, Fiber 0.1, Sugar 21.8, Protein 2.2
CLASSIC LEMON CURD
By constantly stirring the mixture, you'll end up with luscious, velvety smooth curd. Store lemon curd in an airtight container or jar in the refrigerator for up to 1 week.
Provided by Donna Hay
Categories HarperCollins HarperCollins Condiment/Spread Condiment Dessert Lemon Juice Lemon Butter Egg
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a medium bowl and whisk to combine.
- Transfer the mixture to a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved.
- Reduce the heat to low and add the butter, 3 pieces at a time, stirring continuously until melted.
- Cook, stirring constantly, for a further 4-6 minutes or until the curd has thickened and coats the back of a spoon.
- Immediately strain into a heatproof bowl, discarding any solids. Allow to cool slightly and cover with plastic wrap. Refrigerate for 1 hour or until chilled.
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- Add the sugar, egg, and lemon juice to a small sauce pot. Before placing the pot over the heat, whisk the ingredients together until smooth.
- Place the pot over medium heat and cook while whisking continuously. The mixture will become very frothy as you whisk. When the liquid becomes hot enough to cook the egg, the mixture will begin to thicken and no more liquid will separate from the foam. It will take about 5 minutes of whisking over medium heat for the mixture to thicken, but will vary depending on your cookware. The mixture should be thick enough to coat a spoon (see photos below).
- Remove the pot from the heat. Add one tablespoon of butter at a time, whisking until it has fully melted into the sauce before adding the next. As the butter is melted into the sauce, it will become less frothy and more silky in texture, and look more glossy rather than foamy.
- Once all of the butter has been whisked in, transfer the lemon curd to an air-tight container and refrigerate until completely cooled. The curd will thicken further upon cooling.
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- Since lemons are quite acidic, choose a non-reactive pan to make your curd. Aluminum, cast iron, and unlined copper are all examples of reactive metals and not only will they react with the acidity but they could color your curd and make it taste yucky, simply put.
- In a medium saucepan, over medium heat; pour lemon juice, butter, and cream. Heat to just under a boil; the butter should be melted. Remove from heat.
- In a mixing bowl, whisk sugar, eggs, and yolks until combined, they should be light yellow and creamy. Whisk in a little (about 1/4 cup) of the hot liquid into the sugar-egg mixture, gradually whisking in a bit more until combined. This technique, called tempering, heats the eggs slowly and gently so they don’t scramble or curdle.
- Pour the mixture back into the saucepan and heat on medium, stirring constantly with a wooden spoon, scraping the bottom and sides of the pan to keep the eggs from scrambling.
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