The Original Lemon Curd Oatmeal Recipes

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THE ORIGINAL LEMON CURD OATMEAL



The Original Lemon Curd Oatmeal image

In the late 19th and early 20th century England, home-made lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts.There are recipes on this web site, and it's also available in most grocery stores in the aisle with the jams and jellies. I had some leftover and thought I'd find a quick oatmeal recipe using it here, and discovered there was none - thus, I'm calling this the original! It's a nice change from your regular morning oatmeal; the lemon flavor is subtle and even the tiny amount of eggs makes the texture more souffle-like. YUM! Fresh raspberries or blueberries and/or sliced almonds or chopped walnuts are good alternative toppings to the crumbled gingersnap.

Provided by FLKeysJen

Categories     Breakfast

Time 3m

Yield 1 serving(s)

Number Of Ingredients 4

1/3 cup quick oats
1/2 cup skim milk or 1/2 cup light vanilla soymilk
1 -2 tablespoon lemon curd (depending how lemony you want it!)
1 gingersnap cookie (optional)

Steps:

  • Combine all ingredients in a bowl, except gingersnap.
  • Microwave for one minute and then stir.
  • Microwave for an additional 30 seconds.
  • Break gingersnap over the top, in tiny pieces.
  • Serve with extra milk or cream if desired.

LEMON CURD



Lemon Curd image

Provided by Geoffrey Zakarian

Categories     condiment

Time 15m

Yield 1 cup

Number Of Ingredients 5

1/2 cup freshly squeezed lemon juice
2/3 cup sugar
1/4 teaspoon sea salt
3 large eggs
6 tablespoons unsalted butter, at room temperature

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



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.

MOLLY O'NEILL'S LEMON CURD



Molly O'Neill's Lemon Curd image

Provided by Molly O'Neill

Categories     brunch, condiments, dips and spreads

Time 10m

Yield 1 cup

Number Of Ingredients 7

2 large whole eggs
2 large egg yolks
1/3 cup sugar
Pinch of salt
1 tablespoon lemon zest
1/2 cup fresh lemon juice
5 tablespoons butter, diced

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.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 13 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 77 milligrams, Sugar 12 grams, TransFat 0 grams

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

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