Rich Lemon Curd Recipes
LEMON CURD
Rich and creamy lemon curd is perfect alongside scones or sugar cookies.
Provided by Charlene Liang
Categories Desserts Fillings Fruit Fillings
Time 4h20m
Yield 10
Number Of Ingredients 5
Steps:
- Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
- Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.
Nutrition Facts : Calories 141.8 calories, Carbohydrate 20.9 g, Cholesterol 68 mg, Fat 6.1 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 21.7 mg, Sugar 20.3 g
RICH LEMON CURD
Make and share this Rich Lemon Curd recipe from Food.com.
Provided by Derf2440
Categories Sauces
Time 30m
Yield 1 1/2-2 cups
Number Of Ingredients 6
Steps:
- Melt butter in a heavy medium saucepan over medium low heat.
- Remove the pan from the heat and whisk in sugar, lemon juice, zest and salt.
- Whisk in the yolks until smooth.
- Cook the mixture, whisking constantly, until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it, do not allow the mixture to boil.
- Immediately pour lemon curd through a strainer into a bowl.
- Let cool to room temperature, whisking occasionally.
- Refrigerate, covered, until ready to serve (Lemon curd keeps for a month in the refrigerator and for about 3 months in the freezer).
Nutrition Facts : Calories 1174.5, Fat 79.5, SaturatedFat 45.4, Cholesterol 1001.8, Sodium 573.4, Carbohydrate 111.4, Fiber 1.6, Sugar 102.8, Protein 11.9
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.
LEMON CURD
This is a wonderfully rich and delicious lemon curd. The recipe comes from "How to Cook Everything" by Mark Bittman. It's quite easy to make. It can be used to fill pies or tarts or to eat plain.
Provided by Reddyrat
Categories Sauces
Time 30m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Zest the lemons and juice the lemons.
- Combine the zest, juice, butter, and sugar and place in a small saucepan over low heat.
- Cook, stirring occasionally, until the sugar dissolves. Beat the eggs and add to the mixture.
- Keeping the heat very low, cook, stirring constantly until the mixture is thickened - 15 minutes or so.
- Do not let the mixture boil or the eggs will curdle.
- Strain the curd to get out large bits of zest and any bits of egg that scrambled into small bowls or jars.
- Refrigerate.
Nutrition Facts : Calories 936.9, Fat 54, SaturatedFat 31.6, Cholesterol 439.4, Sodium 437, Carbohydrate 117.9, Fiber 7.6, Sugar 100.5, Protein 11.9
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