Quick And Easy Lemon Curd Recipes

EASY LEMON CURD

Steps:

• In a heavy-bottomed saucepan whisk together lemon juice, zest, sugar and eggs.
• Stir in butter and cook over medium-low heat whisking vigorously and continuously until the curd is thick enough to hold a ripple mark when the whisk is lifted from the curd and the first bubbles appear on the surface (this should take about 6-7 minutes).
• Transfer to a bowl then cover the curd using plastic wrap spread directly over the curd.
• Chill for a minimum of 2 hours before using or up to 1 week.

EASY LEMON CURD RECIPE

Steps:

• In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.
• Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
• Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
• The curd keeps fresh in the refrigerator for about 1 week.

PERFECT LEMON CURD

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.

EASY LEMON CURD

Steps:

• Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Pour into jars; cool. , Store in refrigerator or freezer. Sauce is good on pound cake, muffins, pancakes and waffles.

QUICK AND EASY LEMON CURD

Steps:

• Step One: Grate zest from lemons to equal 2 Tbsp. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.
• Step Two: Beat butter and sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled.) Transfer to a 3-qt. microwave-safe bowl.
• Step Three: Microwave at HIGH 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred.
• Step Four: Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.
• Stove-Top Method: Prepare as directed through Step 2, transferring mixture to a heavy 4-qt. saucepan. Cook over medium-low heat, whisking constantly, 14 to 16 minutes. Proceed as directed in Step

THE EASIEST LEMON CURD

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.