Molly Oneills Lemon Curd Recipes

LEMON CURD

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

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.

LEMON CURD

Steps:

• In a heatproof bowl set over a pan of simmering water over medium heat, add the lemon juice, sugar and salt. Whisk until the sugar dissolves. Add the eggs and whisk together. Let cook, whisking, until thickened, 8 to 10 minutes. Add the butter, whisking to incorporate. If necessary, strain the custard through a fine mesh sieve into a medium bowl. Chill until ready to serve.

LEMON CURD

Steps:

• Whisk together the juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in the butter and cook over moderately-low heat, whisking frequently, until the curd is thick enough to coat a spoon, about 6 minutes. Strain the curd through a mesh strainer or sieve to remove any cooked egg bits. Transfer the lemon curd to a bowl, cover its surface with plastic wrap to prevent a skin from forming and chill at least 1 hour, until cold. Serve the lemon curd in tart shells, over pound cake, ice cream, or as a spread. Serving suggestions: Serve the lemon curd in tart shells topped with fresh berries, over toast or scones, as a filling for lemon meringue pie, or as a filling for cookies, cakes, or pastries.

CHEF JOHN'S LIGHTER LEMON CURD

Steps:

• Place a saucepan containing several inches of water over medium heat and bring water to a simmer.
• Place eggs into a metal mixing bowl and add sugar and lemon juice. Place bowl over pan containing simmering water and whisk continuously until mixture foams and becomes thick, hot, and smooth, 8 to 10 minutes.
• Remove from the heat; whisk in lemon zest and unsalted butter. Continue whisking constantly until butter melts and incorporates into the lemon curd. Cover bowl with plastic wrap, pushing the plastic wrap onto the surface of the lemon curd. Refrigerate until chilled and lemon curd has set up, at least 1 hour. Stir before serving.

EASY LEMON CURD

Steps:

• In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
• Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
• Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.