PERFECT LEMON CURD
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
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
LEMON CURD
Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network à 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
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-FILLED ANGEL FOOD CAKE
For a sunny angel food cake, we make a filling of mascarpone, cream cheese and lemon curd, and then drizzle the cake with a lemony sweet glaze. -Leah Rekau, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended., Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use)., For filling, in a small bowl, beat cream until it begins to thicken. Add mascarpone cheese and confectioners' sugar; beat until soft peaks form. Fold in 1/4 cup of the lemon curd., Line bottom of tunnel with strawberries. Spoon mascarpone mixture over berries; top with remaining lemon curd. Replace cake top; refrigerate, covered, at least 4 hours or overnight. , For glaze, in a small bowl, mix confectioners' sugar, lemon zest and enough juice to reach desired consistency. Unwrap cake; spread glaze over top, allowing some to drip down sides. Refrigerate until serving.
Nutrition Facts : Calories 315 calories, Fat 10g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 91mg sodium, Carbohydrate 52g carbohydrate (44g sugars, Fiber 0 fiber), Protein 4g protein.
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
THE REALTOR'S EASY LEMON CURD (LEMON FILLING)
This one is so delicious and easy, you'll never use store bought again. Use fresh squeezed lemon juice if you have it; if not, the stuff in the container will do just fine. I've adapted this from the original recipe that came from the 1950 Betty Crocker's Picture Cook Book. It was the very first "big red cookbook" as they are known now. I use this to make my friend GailAnn's recipe #419104
Provided by Realtor by day
Categories Low Protein
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients together in a heavy bottom sauce pan. I shake the water and cornstarch together in a jar first and then add them to the pan to avoid lumps.
- Bring to a rolling boil and boil 1 minute, stirring constantly.
- Chill or cool before using.
LEMON CURD FILLING
The ultimate lemon curd. Recipe can be increased as much as you like. Serve with scones, biscuits, toast etc. Can be used as a tart filling, cake filling and as an ingredient in lemon buttercream
Provided by Kirstin in the Couv
Categories Dessert
Time 25m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a non-reactive saucepan, whisk yolk and sugar until well combined.
- Add remaining ingredients except lemon zest.
- Cook over medium-low heat, stirring constantly (Do not whisk), until thickened and you see the first bubble.
- DO NOT ALLOW TO BOIL.
- Pour through strainer, stir in zest.
- chill in refrigerator with plastic wrap pressed on top of curd to prevent skin forming.
Nutrition Facts : Calories 1139, Fat 64.3, SaturatedFat 35.7, Cholesterol 859.7, Sodium 196.1, Carbohydrate 136.2, Fiber 0.3, Sugar 130, Protein 11.6
LEMON CURD FILLING
Use this recipe when making our Fig and Berry Trifle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 3/4 cups
Number Of Ingredients 7
Steps:
- Whisk together egg yolks, sugar, and lemon juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, 8 to 10 minutes.
- Transfer to a small bowl. Stir in butter, piece by piece. Add lemon zest, and let cool completely. Cover with plastic wrap, and transfer to the refrigerator for 2 to 3 days.
- When you need the filling, chill a metal bowl and whisk in the freezer, then use to whip together cream and confectioners' sugar until stiff peaks form. Fold cream mixture into lemon curd; chill in refrigerator for at least 20 minutes before using.
SWISS ROLL WITH LEMON-CURD FILLING
Make and share this Swiss Roll With Lemon-Curd Filling recipe from Food.com.
Provided by Michelle_My_Belle
Categories Dessert
Time 40m
Yield 1 17 inch roll, 34 serving(s)
Number Of Ingredients 11
Steps:
- To make lemon curd:.
- In 2 quart saucepan combine butter, sugar, lemon juice and egg yolks.
- Cook over lowest heat possible, stirring constantly until mixture is thick enough to evenly coat the back of a spoon.
- Do NOT let your mixture boil, the eggs will curdle.
- Pour into small bowl and stir in lemon peel.
- Refrigerate until ready to use.
- Swiss Roll:.
- Heat oven to 400°F.
- Coat bottom and sides of 11x17 in jelly roll pan with 1 tbsp of melted butter.
- Line pan with wax paper, allow to extend over the sides.
- Brush paper with remaining butter and sprinkle with 2 tbsp of all purpose flour, tipping to spread evenly.
- Turn pan over and tap to remove extra flour.
- With beater or wire whisk beat sugar and eggs together until light and fluffy.
- A little at a time, sift self rising flour over eggs.
- Fold gently together with rubber spatula, do NOT overmix.
- Pour batter into lined pan and spread evenly.
- Bake on middle rack for 10 minutes or until top is a light golden color and has began to lift from the sides of the pan.
- Remove from oven and dust evenly with superfine sugar.
- Turn it out on a sheet of wax paper and peel away paper.
- Spread lemon curd mixture on top and gently, starting at edge, roll into a cylinder.
- Cool.
- To serve, cut into 1/2 inch slices.
HOMEMADE LEMON CURD
Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making this lemon curd recipe from scratch. -Mark Hagen, West Allis, Wisconsin
Provided by Taste of Home
Time 20m
Yield 1-2/3 cups.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.
Nutrition Facts : Calories 110 calories, Fat 5g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 45mg sodium, Carbohydrate 16g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
MAGNOLIA BAKERY'S LEMON CURD FILLING
This is a very tart, lemony and sweet curd. The directions given in the Magnolia Bakery Cookbook which I recently bought, gives very shallow directions with just enough information to make the recipe. It was my first time making custard/curd and it was surprisingly good. I hope you like it. Note: it is called a filling because it can be used as a cake filling but it is also wonderful on toast or scones for a sweet breakfast or teatime treat. This recipe yields 3 1/2 cups or enough filling for 1 two or three layer 9-inch cake.
Provided by Baking Latina Girl
Categories Dessert
Time 1h
Yield 3 1/2 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium-size saucepan, whisk the first five ingredients until thoroughly combined.
- Get the saucepan on low heat to warm the mixture, and slowly augment the heat to medium. All the while stiring with a wooden spoon or rubber spatula.
- Cook for about 20 minutes until thick and bubbly.
- Remove from heat and add the butter, one piece at a time, stirring to incorporate.
- Place in the refrigerator until firm.
- Note: After cooking the mixture for about 5 minutes, it looked curdled so I strained it and then put it in a glass bowl over a pot with water on a high simmer. I cooked it for about 25 more minutes until it was quite thick and coated the back of a spoon. Then I strained it again and added the butter. It was deliciously tart like lemon curd should be.
- A sterile mason jar would be perfect for keeping this inches.
Nutrition Facts : Calories 431.8, Fat 29.1, SaturatedFat 16.8, Cholesterol 344.2, Sodium 14.6, Carbohydrate 41.3, Fiber 0.4, Sugar 38.4, Protein 4
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