Thenationaltrustheritagelemoncurdcrockpotortraditional Recipes

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MARTHA STEWART'S CA. 1995 BEST LEMON CURD



Martha Stewart's Ca. 1995 Best Lemon Curd image

When Martha Stewart first published this recipe in her Martha Stewart Living Magazine in 1995, she had an entire article explaining the "where's/how's/and what not to do's" with regards to lemon curd. I had only ever purchased lemon curd prior to this recipe, and wasn't impressed with it. Too thick, too tart and short shelf life for the very high price. THIS recipe changed my mind: soft, teasingly tart, the ability to make it tarter or softer in flavour all had me saying "THIS IS THE WORLD'S BEST LEMON CURD!!!" I've never tried another recipe since, even Martha's "New & Improved" curd recipes, where she seems to have forgotten what she taught us fans of hers, so many years ago. According to the article, the reasons why THIS curd recipe is so superior is the following:1) Beating the egg yolks until rich yellow and then straining the first time creates a smooth, albumen-free base. 2) Cooking the mixture WITHOUT the zest creates a "softer", less bitter curd. Cooked zest just becomes more bitter, even without the white pith. 3) A second straining removes any possibility of "scrambled eggs" from your curd! 4) Adding the chilled butter, cut into pieces, to the eggs does two things: it rapidly cools down the curd so it doesn't continue to cook and also the buttery flavour is not changed by cooking with the yolks! 5) Adding the zest after the curd is cooled creates a smooth, flavourful but not bitter curd! Are these steps too many for some people? Oh, I'm sure of it, especially the straining steps. And some curd recipes have you dump everything together in the pan so that sure makes it simple. However, after 15 years of making this one curd recipe, I've found the little bit of extra time involved in creating it makes for a superiour end product. NOTE: If you do not want a dense, eggy Lemon Curd, use WHOLE EGGS for the recipe, rather than egg yolks. That would be four whole eggs to the six egg yolks.

Provided by The_Swedish_Chef

Categories     < 60 Mins

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 5

6 egg yolks, beaten (adding whites makes it lighter and less rich)
1 cup sugar
1/2 cup fresh lemon juice, strained
1/2 cup unsalted butter (COLD and cut into small pieces to melt faster )
1 tablespoon lemon rind, grated

Steps:

  • Beat the egg yolks until well blended and lemon yellow in colour. Strain the egg yolks through a sieve into a medium-size heavy saucepan. (Sieving removes any shells or albumen; heavy saucpan prevents curdling.).
  • Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10-15 minutes. DO NOT HURRY THE PROCESS OR THE EGGS WILL CURDLE!
  • Cook until the mixture coats the back of a wooden spoon. Remove from heat and immediately pour through another sieve to catch any "scrambled egg bits". Pour into a heat proof 4 cup measuring cup and stir in the cold butter pieces, which cools down the mixture quickly.
  • Add the rind, continue stirring until well-blended.
  • Transfer to whatever storage container you want: either a large one or several samll ones.
  • Shelf Life: MUST BE REFRIGERATED! Keeps 2 weeks.
  • Variations:.
  • Lime Curd: substitute lime juice and increase grated lime peel to 2 tablespoons.
  • Orange Curd: Use orange juice, decrease sugar to 2/3 cup. 1 tablespoon orange peel.
  • Grapefruit Curd: Use grapefruit juice, same sugar and zest as lemon curd.

Nutrition Facts : Calories 1275.4, Fat 77.8, SaturatedFat 44.8, Cholesterol 826.7, Sodium 40.1, Carbohydrate 141.8, Fiber 0.7, Sugar 135.7, Protein 10.7

LEMON-CURD TART



Lemon-Curd Tart image

The creamy lemon tart recipe takes advantage of peak lemon season.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h30m

Number Of Ingredients 6

4 large eggs, plus 4 large egg yolks
1 1/3 cups sugar
2/3 cup fresh lemon juice (about 4 lemons)
Salt
10 tablespoons unsalted butter, cut into pieces
Press-In Crust for Lemon Curd Tart

Steps:

  • In a small saucepan (off heat), whisk together eggs, egg yolks, sugar, lemon juice, and a pinch of salt until smooth; add butter.
  • Place pan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof flexible spatula, until lemon curd is thickened to the consistency of a loose pudding, about 8 to 10 minutes.
  • Pour curd through a fine-mesh sieve into cooled crust. Cool to room temperature. Refrigerate tart until filling is firm, 2 to 3 hours. Unmold before serving.

TRADITIONAL BABA GHANOUSH



Traditional Baba Ghanoush image

A traditional recipe for this eggplant dip. It consists of baked eggplant with garlic, lemon juice, and tahini sauce. Dip into this with pita bread and you have yourself a delicious-and-light appetizer.

Provided by IMANKAY

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 50m

Yield 3

Number Of Ingredients 8

1 large eggplant
1 ½ tablespoons tahini sauce
4 cloves garlic, smashed
½ lemon, juiced
½ teaspoon red pepper flakes
salt to taste
1 tablespoon olive oil, or to taste
1 pinch dried parsley flakes, for garnish

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
  • Cut a shallow slit along the side of the eggplant and place into a baking dish.
  • Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
  • Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.

Nutrition Facts : Calories 96.5 calories, Carbohydrate 5.3 g, Fat 8.7 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 1.2 g, Sodium 11.6 mg, Sugar 0.2 g

LEMON CHARLOTTES WITH LEMON CURD AND CANDIED LEMON PEEL



Lemon Charlottes with Lemon Curd and Candied Lemon Peel image

Categories     Cake     Dairy     Dessert     Lemon     Spring     Bon Appétit

Yield Makes 6

Number Of Ingredients 12

Candied lemon peel
4 lemons
3 cups sugar
2 cups water
Lemon curd
4 large egg yolks
2 large eggs
3/4 cup sugar
1/2 cup fresh lemon juice
Pinch of salt
1 1/4 cups chilled whipping cream
42 purchased soft ladyfingers (from two 3-ounce packages)

Steps:

  • For candied lemon peel:
  • Line small baking sheet with foil. Using vegetable peeler, remove peel from lemons in long strips (yellow part only). Place in small saucepan. Add enough cold water to cover generously; bring to boil. Drain. Repeat blanching 2 more times. Cut lemon peel into 1/8-inch-wide strips. Bring 2 cups sugar and 2 cups water to boil in medium saucepan, stirring until sugar dissolves. Boil gently 5 minutes. Add lemon peel; simmer until peel is translucent, about 15 minutes. Using slotted spoon, transfer peel to prepared sheet; sprinkle 1 cup sugar over and toss to coat. Let dry at room temperature 2 hours. Transfer lemon peel mixture to airtight container. Pour syrup into bowl. (Candied lemon peel and syrup can be made 3 days ahead. Store peel at room temperature. Cover and chill syrup.)
  • For lemon curd:
  • Whisk egg yolks, whole eggs, sugar, lemon juice, and salt to blend in top of double boiler over barely simmering water (do not allow bowl to touch water); whisk constantly until mixture thickens and instant-read thermometer registers 160°F, about 6 minutes. Transfer to glass bowl; place plastic wrap directly on surface; refrigerate overnight.
  • Finely chop enough candied lemon peel to measure 1/4 cup; place in small bowl. Mix in 1/2 cup lemon curd; cover and chill. Beat whipping cream in large bowl until peaks form. Fold 1 cup whipped cream into remaining lemon curd; cover and chill. Cover remaining whipped cream; chill.
  • Line six 3/4-cup soufflé dishes (3 inches in diameter with 1 1/2-inch-high sides) with plastic wrap, leaving 3-inch overhang. Cut ladyfingers into 2-inch lengths, reserving ends. Stand 7 ladyfinger pieces upright side by side, rounded side out, around inside rim of each dish. Place reserved end pieces of ladyfingers in bottom of each dish, covering completely. Brush ladyfingers lightly with lemon syrup. Spoon 1/4 cup lemon cream mixture into center of each dish. Gently spread generous 1 tablespoon lemon curd-peel mixture over top of each. Chill at least 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)
  • Using plastic wrap as aid, lift charlottes out of soufflé dishes. Carefully peel off plastic wrap. Place on plates. Spoon reserved whipped cream into pastry bag fitted with medium star tip. Pipe whipped cream rosette atop each charlotte. Sprinkle each with candied lemon peel.

THE NATIONAL TRUST HERITAGE LEMON CURD: CROCK POT OR TRADITIONAL



The National Trust Heritage Lemon Curd: Crock Pot or Traditional image

A wonderful classic British preserve. Spread it thickly on fresh baked bread, crumpets, muffins or hot buttered toast. It's also delicious on pancakes and if used as a filling for cakes or tarts - such as my Recipe #176514. This recipe has the benefit of being made in the Crock Pot/Slow Cooker, acting as a bain marie which allows you time to being doing other things in the kitchen! I have also given instructions for the more traditional method if you don't have a slow cooker. A jar or two makes a lovely gift - tie a pretty ribbon around the neck of the jar and provide a recipe tag as well. We like our lemon curd quite tangy - so if you are not keen on a very lemony taste - increase the sugar by about 2 to 3 ounces, or use 2 lemons only. This can also be made with oranges or limes, or a mixture of all three Citrus fruits; it will then be called St.Clement's Curd, from the Nursery Rhyme "Oranges and Lemons - The Bells of St.Clements". (This recipe was adpated from The National Trust Cookbook, hence the title of this lemon curd recipe!)

Provided by French Tart

Categories     Dessert

Time 2h15m

Yield 4 small jars of Lemon Curd

Number Of Ingredients 6

3 large lemons, unwaxed and organic, juice and zest of
4 large eggs, lightly beaten
6 ounces caster sugar or 6 ounces superfine sugar
4 ounces unsalted butter, cut into cubes
2 oranges, juice and zest of, large
4 limes, juice and zest of

Steps:

  • Firstly, pour about 2 inches/5 cm of very hot water into the ceramic part of your slow cooker and turn it onto high heat. Put the lemon juice, lemon rind, sugar and butter into the largest heatproof bowl which will fit inside your slow cooker. Put the bowl into the slow cooker and pour enough near-boiling water to come halfway up the sides of the bowl.
  • Leave the mixture in the slow cooker for about 15 minutes stirring occasionally until the sugar has dissolved and the butter has melted. Take the bowl out of the cooker and leave to cool for a few minutes, then turn the cooker to a low heat.
  • Beat the eggs and then strain them through a sieve into the lemon curd mixture and whisk well until it is combined. Cover the bowl with a lid or foil if no lid is available and put it back into the slow cooker.
  • Cook the lemon curd on a low heat for about 1 1/2 to 2 hours, or until it is thick enough to cover the back of the wooden spoon, stirring every 15 to 25 minutes - I left mine without stirring for about 30 minutes with no harm done!
  • NOTE. (My mum makes it this way and does NOT stir it as often as I do; she says it works very well - and if it looks curdled at any stage, a brisk whisk at the end of the cooking time brings at all back together.).
  • Pour the lemon curd into some small warmed sterilized jars, cover and seal. You can store this in a cool place or ideally in the fridge and it will keep for 3 months. Once the jar is opened then it must be kept in the fridge and will last for one month.
  • TRADITIONAL COOKING METHOD.
  • Grate rind of lemons and squeeze out juice. Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water.
  • Stir with a wooden spoon until thick and curd coats the back of the spoon.
  • Pour into warm sterile jars, cover, seal and label.
  • Refrigerate.

OUR 40+ BEST CROCKPOT RECIPES (+SLOW COOKER SLOPPY JOES)



Our 40+ BEST Crockpot Recipes (+Slow Cooker Sloppy Joes) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Main Course

Time 7h32m

Number Of Ingredients 8

2 lb. browned ground turkey or beef
1/2 cup diced onion
1 teaspoon garlic powder
2 teaspoons mustard
1 1/2 cups tomato ketchup
2 Tablespoons brown sugar
2 teaspoons sea salt
1/2 teaspoon black pepper

Steps:

  • Add all of the ingredients to a crock pot and cook for 4-6 hours on low.
  • Serve on buns.

Nutrition Facts : Calories 327 kcal, ServingSize 1 serving

VEGAN LEMON CURD



Vegan Lemon Curd image

This is a great vegan alternative. The lemon curd is thick and jammy. This is great to have on hand to elevate breakfast or a dessert. Great for crepes, to spread on toast or biscuits, or to dip cookies into the curd.

Provided by Jasmine

Time 1h15m

Yield 8

Number Of Ingredients 7

¾ cup white sugar
2 tablespoons cornstarch
½ cup chilled coconut milk
¼ cup fresh lemon juice
2 teaspoons lemon zest
3 tablespoons refined coconut oil
⅛ teaspoon ground turmeric

Steps:

  • Stir sugar and cornstarch together in a small saucepan. Shake and stir coconut milk; pour into the saucepan with lemon juice and lemon zest. Cook mixture over medium heat, stirring frequently, until mixture is thick and coats the back of spoon, 6 to 8 minutes. Remove from heat. Whisk in coconut oil and turmeric until melted and smooth.
  • Transfer curd to a medium bowl. Chill until firm, about 1 hour. Refrigerate in an airtight container for up to 2 weeks.

Nutrition Facts : Calories 154.2 calories, Carbohydrate 21.7 g, Fat 8.1 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 7.1 g, Sodium 2.1 mg, Sugar 18.9 g

MEYER LEMON CURD FOR MARTHA'S ANNIVERSARY CAKE



Meyer Lemon Curd for Martha's Anniversary Cake image

You will need seven cups of curd to complete Martha's Meyer Lemon Anniversary Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3 1/2 cups

Number Of Ingredients 6

16 large egg yolks
Zest of 4 Meyer lemons, plus 1/2 cup fresh Meyer lemon juice
1/2 cup fresh lemon juice
2 cups sugar
1/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) cold unsalted butter, cut into pieces

Steps:

  • Whisk egg yolks, zest, lemon juices, and sugar in a medium-size, heavy saucepan. Cook over medium heat, whisking constantly, until mixture is thick enough to coat back of spoon, 8 to 10 minutes.
  • Remove from heat. Add salt and butter, whisking until smooth. Pour through a fine sieve into a medium bowl; discard solids. Press plastic wrap directly onto surface of curd to prevent a skin from forming. Refrigerate until firm and cold, at least 1 hour and up to 1 day.

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From canadianliving.com


LEMON CHIFFON CAKE | KING ARTHUR BAKING
Instructions. Preheat the oven to 325°F. Have on hand an ungreased 10" round angel food cake pan. Sift into a large mixing bowl the flour, baking powder, sugar, and salt. Make a well in the center of the dry ingredients and add (in order) the oil, water, egg yolks, vanilla, grated lemon peel, extract, and 1 tablespoon lemon juice.
From kingarthurbaking.com


LEMON CURD | KING ARTHUR BAKING
Instructions. Combine the lemon juice, butter, and sugar in a large saucepan. Place the saucepan over medium heat on the stove and heat, stirring occasionally, until the butter has melted and the sugar has dissolved, 3 to 5 minutes. Meanwhile, break the eggs into a medium heat-safe bowl and beat them briefly to mix the yolks and whites together.
From kingarthurbaking.com


CHOCOLATE COURGETTE LOAF CAKE - THE BAKING EXPLORER
2021-01-08 Add the grated courgette and dark chocolate chips, and stir them in. In another bowl, whisk together eggs, yoghurt and vegetable oil, then add it to the flour and courgette mix. Combine everything together. Put the mixture into a lined loaf tin and bake it for 1 hour and 10 minutes, or until a skewer inserted in the centre comes out clean.
From thebakingexplorer.com


LEMON CURD (LEMON BUTTER) | ONE POT CHEF - YOUTUBE
Lemon Curd (or Lemon Butter) is an old-fashioned citrus preserve. Fresh lemon juice and butter are combined with eggs and sugar to create a deliciously smoot...
From youtube.com


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