Epicure Lemon Curd Food

CHEF JOHN'S LIGHTER LEMON CURD

Steps:

• Place a saucepan containing several inches of water over medium heat and bring water to a simmer.
• Place eggs into a metal mixing bowl and add sugar and lemon juice. Place bowl over pan containing simmering water and whisk continuously until mixture foams and becomes thick, hot, and smooth, 8 to 10 minutes.
• Remove from the heat; whisk in lemon zest and unsalted butter. Continue whisking constantly until butter melts and incorporates into the lemon curd. Cover bowl with plastic wrap, pushing the plastic wrap onto the surface of the lemon curd. Refrigerate until chilled and lemon curd has set up, at least 1 hour. Stir before serving.

LEMON CURD

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.

LEMON CURD

Steps:

• Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
• Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

CLASSIC LEMON CURD

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

Steps:

• Whisk together lemon juice, lemon zest, sugar, and eggs in a 2-quart saucepan.
• Cut butter into bits and add to mixture.
• Cook mixture, stirring constantly, over moderately low heat until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes. (You can make the curd 1 week ahead and chill it, covering its surface with plastic wrap.)

LEMON CURD WITH BERRIES

Steps:

• Bring lemon zest, lemon juice, and 1/4 cup sugar to a bare simmer in a large heavy saucepan over medium heat, whisking to dissolve sugar, then remove from heat.
• Whisk eggs, salt, and 1/2 cup sugar in a large bowl until light and thick, about 1 minute. Whisking constantly, gradually pour about one-quarter of hot lemon mixture into egg mixture, then, whisking constantly, incorporate egg mixture into remaining lemon mixture in saucepan. Cook over medium heat, whisking constantly, until lemon curd is opaque and thick enough to hold the marks of the whisk, about 2 minutes.
• Scrape lemon curd into a blender. With motor on medium speed, add butter a piece at a time, waiting until each piece is fully incorporated before adding the next, until the butter is emulsified and curd is light and thick.
• Transfer lemon curd to a large nonreactive bowl and cover with plastic wrap, pressing directly against surface so a skin doesn't form. Chill until cold, at least 2 hours.
• Toss berries and remaining 1-2 Tbsp. sugar in another large bowl. Let sit until some juices have accumulated, 25-30 minutes. Spoon curd into bowls and top with berries and their juices.
• Do Ahead
• Lemon curd can be made 2 days ahead. Keep chilled.

LEMON CURD

Steps:

• Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup.
• In a metal bowl whisk together zest, juice, sugar, and eggs.
• Cut butter into 4 pieces and add to mixture.
• Set bowl over a saucepan of simmering water and cook mixture, whisking occasionally, until thickened and smooth, about 20 minutes.
• Lemon curd may be kept, chilled and its surface covered with plastic wrap, 3 days.
• Serve lemon curd warm or chilled.

LEMON CURD

Steps:

• In a saucepan over medium heat, bring 2 to 3 inches of water to a simmer.
• In a heatproof medium bowl, whisk together the egg yolks and sugar until thoroughly combined. Whisk in the lemon juice and zest and set the bowl on the saucepan, making sure the bottom does not touch the simmering water. Cook, whisking occasionally, until the mixture is thick enough to coat the back of a spoon and the temperature registers 180°F on a digital thermometer, 20 to 30 minutes.
• Strain the curd through a fine-mesh sieve set over a clean medium bowl. Add the butter a few pieces at a time, stirring with a rubber spatula. When all the butter has been incorporated, blend with an immersion blender until the curd is completely smooth, about 30 seconds.
• Strain the curd once again, this time into a storage container. Press plastic wrap onto the surface and refrigerate until chilled and set, 3 to 4 hours.

LEMON CURD MARBLED CHEESECAKE

Steps:

• Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.
• Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.
• Put oven rack in middle position and preheat oven to 350°F
• Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. Stir together crumbs, 1/3 cup sugar, 3/4 teaspoon salt and 5 Tablespoons butter in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.
• Reduce oven temperature to 300°F.
• Beat together cream cheese and 1 cup sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.
• Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.
• Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.
• Notes:.
• • Lemon curd can be made 1 week ahead and chilled, covered.
• • Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature.
• • Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface.