Lemon Mint Curd Food
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 :
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 BITES
These light and lovely lemon gems are a standout on the dessert tray at any celebration. Better yet, they're very easy to prepare using jarred lemon curd and mini phyllo shells.
Provided by Paula Jones
Categories Dessert
Time 5m
Yield 15
Number Of Ingredients 4
Steps:
- Divide lemon curd equally among phyllo shells. Top each with 1 blackberry and 1 mint leaf.
Nutrition Facts : ServingSize 1 serving
LEMON CURD TARTS
These lemon curd tarts are a staple dessert at my tea parties. I can make them quickly without even measuring the ingredients using a pastry bag to fill the small shells. The crust remains crunchy for several hours, so I make them early the morning of the tea and then refrigerate them. I also serve these at wedding and baby showers. For variation, you can place 1/4 teaspoon raspberry spread underneath the lemon curd and garnish with a fresh raspberry, omitting the cinnamon. Another variation is to use lime curd instead of lemon, both of which can be found in the baking aisle of the grocery store.
Provided by Paula
Categories Desserts Pies Tarts
Time 10m
Yield 15
Number Of Ingredients 4
Steps:
- Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.
Nutrition Facts : Calories 43 calories, Carbohydrate 6.3 g, Cholesterol 3.4 mg, Fat 1.8 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 13 mg, Sugar 3.5 g
LEMON CURD SYLLABUB
A simple but nice dessert. I use my homemade lemon, lime or orange curd for this. I like it best with gingersnap cookies but you can use lemon or shortbread biscuits/cookies. The almonds you toast in a dry frying pan.
Provided by PetsRus
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set out 4 serving glasses and crumble a biscuit in each one, use half of the wine to moisten the crumbs.
- Whip the cream together with the sugar until you have soft peaks.
- Fold in the remaining wine, after that the lemon curd, try to achieve a marbled effect.
- Spoon into the glasses, sprinkle with the almonds, garnish with the mint and serve.
LEMON CURD RECIPE
Add our Lemon Curd Recipe to your go-to library. This Lemon Curd Recipe explains everything you need to know about the versatile dessert filling.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 28 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Whisk first 3 ingredients in top of double boiler until blended. Stir in lemon zest and juice. Place over simmering water on low heat. (Do not allow simmering water to touch bottom of top pan.)
- Cook 10 min. or until lemon mixture reaches 170ºF when tested with cooking thermometer, stirring constantly. Remove from heat. Gradually add butter, stirring after each addition until most the butter is melted. Stir until completely melted.
- Pour into bowl; cover with plastic wrap or waxed paper, pressing wrap directly onto surface of curd to prevent skin from forming on top. Cool completely.
- Refrigerate up to 1 week before using as desired. (See tip.)
Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 25 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 7 g, Protein 1 g
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