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.
MARTHA STEWART'S CA. 1995 BEST LEMON CURD
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
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
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
CHEF JOHN'S LIGHTER LEMON CURD
This has all the rich lemony goodness of regular lemon curd with fewer calories and a little less fat. Use it for lemon tarts, on pancakes, or a filling for layer cakes.
Provided by Chef John
Categories Desserts Fillings Fruit Fillings
Time 1h25m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 27.8 g, Cholesterol 118.4 mg, Fat 12.1 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 6.9 g, Sodium 36.7 mg, Sugar 25.9 g
FRESH LIME CURD
When life gives you a bunch of limes, make lime curd! This twist on traditional lemon curd uses limes instead. Use it as a cake filling, or any other way you desire.
Provided by Sarah
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
- Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 27.2 g, Cholesterol 61.8 mg, Fat 7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 58.9 mg, Sugar 25.5 g
LIGHTER LEMON - LIME CURD (NO BUTTER)
I love lemon curd or lemon butter as we call it here in Oz but it's quite fattening so I went searching for a lighter version and found this on a website called Bakingsheet. Recipe can easily be increased.
Provided by Mandy
Categories Lemon
Time 11m
Yield 2/3 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small sauce pan, over medium heat, dissolve sugar into lemon juice. Add zest.
- Lightly beat egg in a small/medium bowl. Whisking constantly, slowly pour lemon/sugar syrup into the egg. Beat for 2 minutes (only 1 if you're using a mixer), then transfer back into the saucepan.
- Heat over low heat, stirring constantly, until it just starts to bubble at the edges. Remove from heat and stir in vanilla.
- Transfer to a small container and store in the fridge.
Nutrition Facts : Calories 85, Fat 1.2, SaturatedFat 0.4, Cholesterol 46.5, Sodium 18.2, Carbohydrate 17.4, Fiber 0.1, Sugar 16.4, Protein 1.6
LEMON LIME CURD
This is a different take on the traditional lemon curd which we have enjoyed and our friends. Got it many years ago from a library cookbook but can't recall which one - there have been too many!!
Provided by waynejohn1234
Categories Low Protein
Time 28m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Shred lemon rind very finely to make 1/4 cup.
- Squeeze juice from lemons and limes to make 1-1/3 cups total.
- In a heavy saucepan combie juices and sugar.
- Stir in eggs, butter and 1/4 cup lemon peel.
- Cook, stirring, over med heat (DO NOT BOIL) until thickened and coats a metal spoon.
- This takes about 8 minutes.
- Will keep in fridge for a month.
Nutrition Facts : Calories 819.6, Fat 38.1, SaturatedFat 21.6, Cholesterol 363.3, Sodium 319.1, Carbohydrate 130.7, Fiber 12, Sugar 101.6, Protein 11.8
LEMON LIME CURD
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
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.
LIME CURD TART
I like lime curd with character. Lime curd is wonderful on a slice of toast, for dipping long-stemmed strawberries in, or to serve with pound cake and fresh fruit. Here we use it to fill a prebaked tart shell. Grating the zest in the food processor is very quick. Lime curd lasts for weeks in the refrigerator.
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 3h45m
Yield 1 (9 or 10-inch) tart
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
- Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.
LEMON LIME CURD
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- In a saucepan combine the eggs, the butter, the sugar, the zests, and the juices and cook the mixture over moderately low heat, whisking constantly, for 1 to 2 minutes, or until the curd is thick enough to hold the mark of the whisk and the first bubble appears on the surface. Transfer the curd to a small bowl, cover its surface with plastic wrap, and let the curd cool. Chill the curd, covered with the plastic wrap, for 1 hour and serve it with biscuits or scones or as a filling for tartlets.
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.
LIME, ORANGE OR LEMON CURD
Easy to make and so many uses, I like to mix a few tablespoons with some rum and drizzle that over coconut ice cream. Not to forget it is a nice gift.
Provided by PetsRus
Categories Sauces
Time 45m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Soften the limes by rolling them back and forth with your hands on the kitchen counter; you will get more juice out of them if you do this.
- Grate the zest very finely, take care that you dont grate the white pith.
- Squeeze the juice out of the fruit; you will need 150mL.
- Put the rind (zest), butter, sugar and juice in a heatproof basin.
- Stand this over a pan of boiling water and heat until the sugar and butter have melted.
- Lower the heat, you dont want the water to boil now.
- Whisk in the eggs, when incorporated use a wooden spoon and stir until the curd has thickened and coats the back of the spoon, 20 to 25 minutes.
- Pour into hot jars, when cool label them.
- Use this recipe also to make orange or lemon curd, just make sure you have 150mL juice Keep in the fridge.
Nutrition Facts : Calories 638.1, Fat 34, SaturatedFat 20.5, Cholesterol 205.3, Sodium 319.8, Carbohydrate 85.3, Fiber 2.5, Sugar 77.1, Protein 5.1
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.
LEMON MINT CURD
I like to "dress up" ordinary recipes with my fresh, homegrown herbs. This minty lemon curd is a family favorite! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-1/2 cups.
Number Of Ingredients 7
Steps:
- Place sugar and mint leaves in a food processor; process until blended., In a large heavy saucepan, whisk eggs, sugar mixture, lemon juice and lemon zest until blended. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Immediately stir in minced mint., Transfer to a bowl; cool. Press plastic wrap onto surface of lemon curd; refrigerate until cold. Serve or transfer to covered jars and refrigerate up to 2 weeks.
Nutrition Facts :
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