Quick Lemon Curd Recipes

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EASY LEMON CURD



Easy Lemon Curd image

This recipe was my great-grandmother's, but she never measured anything. Fortunately, Mom watched her over the years and finally came up with the measurements.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 3 cups.

Number Of Ingredients 5

3/4 cup lemon juice (about 4 lemons)
Finely grated peel of 4 lemons
4 large eggs, beaten
2 cups sugar
1/2 cup butter, cubed

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.

Nutrition Facts :

QUICK LEMON CURD



Quick Lemon Curd image

This is very easy and delicious. It is made in the microwave. When I make it, it cooks for 5 minutes total, stirring after each minute. This recipe is from All Recipes.

Provided by Lavender Lynn

Categories     Dessert

Time 16m

Yield 16 serving(s)

Number Of Ingredients 5

1 cup white sugar
3 eggs
1 cup fresh lemon juice
3 lemons, zest of
1/2 cup unsalted butter, melted

Steps:

  • In a microwave bowl, whisk together the sugar and eggs until smooth.
  • Stir in lemon juice, lemon zest, and butter.
  • Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. It will be quite liquid but will set up somewhat overnight.
  • Remove from the microwave, and pour into sterile jars.
  • Store for up to 3 weeks in the refrigerator.

Nutrition Facts : Calories 116, Fat 6.7, SaturatedFat 3.9, Cholesterol 50.1, Sodium 14.4, Carbohydrate 13.6, Fiber 0.1, Sugar 12.9, Protein 1.3

EASY LEMON CURD RECIPE



Easy Lemon Curd Recipe image

This easy Lemon Curd recipe is super simple to make and tastes delicious! A smooth lemon spread that also makes a great filling for cakes and cupcakes.

Provided by Julia Foerster

Categories     Dessert

Time 9m

Number Of Ingredients 5

1/3 cup granulated sugar
1/3 cup fresh lemon juice
2 tsp lemon zest (finely grated)
2 large eggs (room temperature)
1/4 cup butter (room temperature)

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.

Nutrition Facts : Calories 822 kcal, ServingSize 1 serving

PERFECT LEMON CURD



Perfect Lemon Curd image

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

¾ cup fresh lemon juice
1 tablespoon grated lemon zest
¾ cup sugar
3 eggs
½ cup unsalted butter, cubed

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

LEMON CURD



Lemon Curd image

Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network Ñ 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

3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

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.

EASY LEMON CURD



Easy Lemon Curd image

This is a very easy to make lemon curd, I use this on top of cheesecakes or use as a filling between layer cakes. Plan ahead, the curd needs to chill for a minimum of 2 hours or up to 1 week.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 2h6m

Yield 1 1/2 cups (approx)

Number Of Ingredients 5

1/2 cup fresh lemon juice
2 teaspoons finely grated lemon zest
1/2 cup sugar
3 large eggs
6 tablespoons butter

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.

Nutrition Facts : Calories 833.8, Fat 56, SaturatedFat 32.3, Cholesterol 545.1, Sodium 468.1, Carbohydrate 74.9, Fiber 0.6, Sugar 69.5, Protein 13.4

EASY LEMON CURD



Easy Lemon Curd image

Tart, creamy and luscious lemon curd can be used on scones, muffins, toast, and so many desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 20m

Yield Makes 2 cups

Number Of Ingredients 5

1 cup sugar
1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
8 large egg yolks (egg whites reserved for another use)
1/4 teaspoon coarse salt
1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces

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.

Nutrition Facts : Calories 281 g, Fat 19 g, Protein 3 g

LEMON CURD



Lemon curd image

There's nothing quite like a simple, zesty, homemade lemon curd. Perfect on toast, scones, hot buttered crumpets or rippled through ice cream

Provided by Miriam Nice

Categories     Condiment

Time 25m

Yield makes 1 200g jar

Number Of Ingredients 4

2 lemons, zest and juice
100g caster sugar
50g butter
2 eggs, beaten

Steps:

  • Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.
  • Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into sterilised jars. Keeps in the fridge for up to 2 weeks.

Nutrition Facts : Calories 50 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Protein 1 grams protein, Sodium 0.07 milligram of sodium

QUICK AND EASY LEMON CURD



Quick and easy lemon curd image

From my childhood. It is not easy to get lemon curd in France so I make it myself or get my 10 year old grand daughter to help me.

Provided by janismorris

Time 10m

Yield Makes Jar

Number Of Ingredients 0

Steps:

  • Wash and dry the jam jar and lid.
  • Put some water into the sauce pan, about 3cm depth, and bring to the boil.
  • Put the bowl on top of the sauce pan. Make sure the bowl does not touch the water.
  • Put ALL the ingredients into the bowl and beat with the baloon whisk.
  • The butter will melt, the sugar will disolve, the mixture will increase in size and then thicken.
  • Pour into the jar and put on the lid. Leave to cool.
  • keep in the fridge and use within 2 weeks. YUM!

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