LEMON CURD
There's nothing quite like a simple, zesty, homemade lemon curd. Perfect on toast, scones, hot buttered crumpets or rippled through ice cream
Provided by Miriam Nice
Categories Condiment
Time 25m
Yield makes 1 200g jar
Number Of Ingredients 4
Steps:
- Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.
- Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into sterilised jars. Keeps in the fridge for up to 2 weeks.
Nutrition Facts : Calories 50 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Protein 1 grams protein, Sodium 0.07 milligram of sodium
THE EASIEST LEMON CURD
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
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.
QUICK & EASY MICROWAVE LEMON CURD RECIPE
Work smarter, not harder, with my rich, creamy, thick, and bright Microwave Lemon Curd recipe!
Provided by Gemma Stafford
Categories Dessert
Time 14m
Number Of Ingredients 5
Steps:
- In a large microwavable bowl, combine the sugar and eggs, whisking until smooth. Then, stir in lemon juice, lemon zest, and the butter.
- Microwave the lemon and egg mixture for 3-4 minutes in 45-second intervals, stirring between each interval until the mixture is thick. What you're looking for is the lemon curd to be just thick enough to coat the back of a spoon.
- Transfer the lemon curd to a bowl and cover with a layer of cling wrap, directly touching the curd. This will keep the curd from forming a skin. Allow for full cooling.
- When cool, cover and refrigerate the lemon curd.
- The curd will keep covered in the fridge for up to 3 weeks.
MICROWAVE LEMON CURD (WITH CANNING INSTRUCTIONS)
Reliable, fast method resulting in perfectly tart lemon curd. Delightful spread on toast or scones or use for filling baked goods. Be careful not to boil or overcook or it may separate. You can substitute limes, tangerines, oranges or unsweetened cranberry juice. See instructions below on how to can.
Provided by Deb Wolf
Categories Lemon
Time 15m
Yield 1 2/3 Cups, 26 serving(s)
Number Of Ingredients 4
Steps:
- Wash lemons, rinse well and dry. Finely grate the thin yellow rind of the lemons. Be careful not to get any of the white pith, it is very bitter.
- Microwave the lemons on high for 20 seconds. Cut in half and ream out the juice. Strain out the seeds and any pulp. Measure the juice - you'll need 1/2 cup.
- Put the 1/2 cup juice, grated rind, butter and sugar into a microwaveable 4 cup container (I use a pyrex measure). Stir to wet the sugar.
- Microwave 1 1/2 - 2 minutes on High or until butter is melted and mixture is hot. Stir.
- Beat eggs with an electric mixer. With mixer running, gradually add the hot lemon mixture. Return the mixture to the microwaveable container.
- Microwave, uncovered, on MEDIUM (50%) for 1 - 2 minutes, STIRRING every 30 seconds, until it will coat the back of a metal spoon and a line drawn through the mixture coating the back of the spoon does not fill inches The curd will thicken more when it cools. DO NOT ALLOW IT TO BOIL.
- Pour into a tightly sealed container. REFRIGERATE and use within 2 weeks.
- For canning: Pour hot into hot sterilized canning jars, leaving 1 inch headspace. Wipe rims, top with hot lids, add rings and adjust. PRESSURE CAN half pints 10 minutes at 10 lbs. pressure. Allow pressure to reduce naturally. NOT SAFE FOR WATER BATH CANNING.
LEMON CURD (STOVE TOP OR MICROWAVE METHOD) LIME OR ORANGE CURD
A British tea time favorite. This is sweet and tart. Try it on scones, muffins, and tea breads or layer on Angel Food cake with Raspberries and recipe #54868! I've also microwaved this just watch and stir a lot. For orange or lime curd, substitute appropriate fruit rind and juice. Proceed as directed. FYI- When filling a cake with this be sure to pipe a rim of frosting on the edge of the first layer, then fill inside with the chilled lemon curd, place top layer then frost.
Provided by Rita1652
Categories Sauces
Time 35m
Yield 1 1/2 cups, 18 serving(s)
Number Of Ingredients 6
Steps:
- Stove top Method:.
- In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.
- Bring just to a boil; reduce heat to medium-low and simmer 5 minutes.
- Add butter and stir until it has melted and combined.
- Remove from heat and cool to room temperature.
- Beat eggs into cooled lemon mixture until well blended.
- Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.
- Remove from heat.
- Cover and refrigerator at least 1 hour.
- Microwave Method:.
- Place butter in a large glass measure or bowl. Microwave on high for 10 seconds or until the butter is soft, but not melted.
- Whisk in the sugar, lemon rind and lemon juice. Add the whole eggs and yolks and blend well.
- Cover with parchment paper and microwave on high for 3 minutes, stirring well after each minute or until mixture thickens and coats spoon.( May need more time for all microwave ovens are different so be sure it coats the spoon as for a custard!).
- Cover and refrigerator at least 1 hour.
- Pour into a sterilized glass jar(s) (jam jars are perfect) and leave to cool.
- Store in the refrigerator.
MICROWAVE LEMON CURD
What a money saver! Really good on cake, thumbprint cookies, ice cream, Quick and easy too!! Just as good as store bought
Provided by Gail Herbest
Categories Spreads
Number Of Ingredients 5
Steps:
- 1. In microwave safe bowl whisk together the sugar and the eggs until smooth.
- 2. stir in the lemon juice, zest and butter cook at 1 minute intervals stir after each minute until thick enough to coat the back of a metal spoon
- 3. Remove and spoon into a small clean jar, or make several batches and spoon into sterile jars and give as gifts, Keeps up to 3 weeks in refrigerator
- 4. I recommend straining it thru a small metal strainer just to catch any bits of egg white, and make it smoother. It also thickens more after cooling
FAST MICROWAVE LEMON CURD RECIPE WITH LIME AND ORANGE VERSIONS
After blending the egg and juice mixture, use a microwave to make lemon, lime, or orange curd in 3-4 minutes.
Provided by Paula Rhodes
Categories Desserts
Time 14m
Number Of Ingredients 6
Steps:
- Melt ½ c butter in a small Pyrex measuring cup. Set aside.
- If using a blender or food processor: Add grated rind from 2 lemons, ½ c juice, 3/4 c sugar, a pinch of salt, and 3 eggs to a blender or food processor. Blend on the highest speed until you can barely see the grated rind. Pour the blended curd mixture into a 2-quart Pyrex batter bowl.
- If you are using an immersion blender or a whisk: Combine grated rind from 2 lemons, ½ cup juice, ¾ cup sugar, a pinch of salt, and 3 eggs in a large Pyrex bowl or batter bowl (2-quart measuring pitcher). Blend thoroughly.
- Pour melted butter into the lemon mixture and continue to blend until smooth.
- Microwave on HIGH for 3-4 minutes, whisking well after each minute. Toward the end, whisk every 15-30 seconds. Don't let the mixture boil. It should be thick, with a silky coating over the back of a spoon. It will thicken when chilled.
- Store the warm curd in clean glass jars in the refrigerator for 2 weeks. Can be kept in the freezer for up to a year. Defrost completely before using.
Nutrition Facts : ServingSize 1 tablespoon, Calories 101 kcal, Carbohydrate 10 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 46 mg, Sodium 63 mg, Sugar 10 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 3 g
MICROWAVE LEMON CURD
This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time.
Provided by CATSEO
Categories Desserts Fillings Fruit Fillings
Time 16m
Yield 16
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.
Nutrition Facts : Calories 117 calories, Carbohydrate 14.1 g, Cholesterol 50.1 mg, Fat 6.7 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 3.9 g, Sodium 14.1 mg, Sugar 13 g
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- To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here., Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute., When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it's done.
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- In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest and melted butter.
- Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon.
- Remove from the microwave, push through a fine, mesh sieve and pour into sterile jar or container.
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- Combine the sugar and eggs together in a large microwave-proof bowl, and whisk well until combined. Add the lemon juice, zest, and melted coconut oil together and mix well.
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