Zesty Lemon Lime Curd Recipes

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ZESTY LEMON CURD



Zesty Lemon Curd image

There are lemon trees in our backyard, so I'm always on the prowl for new ways to use the fruit. When we shared some of our homegrown citrus with neighbors-Canadians who were spending the winter here-the wife "repaid" us by giving us this recipe! The curd keeps well, and it can be used for any meal. My husband likes it on waffles and toast for breakfast, but it's also a great dessert topping on plain cake or ice cream. -Jean Gaines, Bullhead City, Arizona

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 cups.

Number Of Ingredients 5

3 large eggs, lightly beaten
2 cups sugar
3/4 cup lemon juice
2 teaspoons grated lemon zest
1 cup butter, cubed

Steps:

  • In a large heavy saucepan, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook over medium heat, whisking constantly, until mixture is thick enough to coat the back of a metal spoon and thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately. Transfer to a small bowl; cool. Press plastic wrap onto surface of curd. Refrigerate until cold., Spread on muffins or rolls, or serve over waffles or ice cream.

Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 86mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON LIME CURD



Lemon Lime Curd image

Categories     Citrus     Egg     Dessert     Quick & Easy     Wheat/Gluten-Free     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 8

1 1/2 cups sugar
4 whole large eggs, beaten lightly
4 large egg yolks, beaten lightly
2/3 cup fresh lime juice
1/3 cup fresh lemon juice
3 tablespoons freshly grated lemon zest
2 tablespoons freshly grated lime zest
2 sticks (1 cup) unsalted butter, cut into bits

Steps:

  • In a heavy saucepan whisk together the sugar, the whole eggs, the yolks, the juices, and the zests and cook the mixture over moderately low heat, whisking, until the sugar is dissolved. Add the butter, cook the mixture over low heat, whisking, for 10 to 12 minutes, or until it registers 160°F. on a candy thermometer, and transfer it to glass jars. The curd keep, covered and chilled, for 2 weeks. Serve the curd as a spread with sweet breads.

THE EASIEST LEMON CURD



The Easiest Lemon Curd image

Using a microwave to cook lemon curd streamlines the entire process, and eliminates the need to stand over the stove whisking constantly. The result is silky-smooth and as tart as you like. Use the smaller amount of sugar for a puckery curd, and more for something with greater balance. Once you get the technique down (and it may take some finessing since everyone's microwave is a bit different), you can vary the citrus, substituting lime or grapefruit for lemon, and seasoning it with makrut lime leaves or Campari (see Tips). Curd will keep in the fridge for at least five days; serve it with cookies or fruit, fold it into whipped cream to make lemon mousse or spoon it into a tart shell for a glossy lemon tart.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 3h15m

Yield 2 cups

Number Of Ingredients 7

1/2 cup/113 grams unsalted butter (1 stick)
2 teaspoons finely grated lemon zest
1 cup/240 milliliters freshly squeezed lemon juice (from 4 to 6 lemons)
3/4 cup to 1 cup/150 grams to 200 grams granulated sugar
3 large eggs
1 egg yolk
Pinch of salt

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.

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