LEMON CURD FILLING
Add a punch of lemon to your layer cake.
Provided by Southern Living Test Kitchen
Categories Cakes
Time 4h30m
Yield 1 ¾ cups
Number Of Ingredients 5
Steps:
- Whisk together egg yolks, granulated sugar, lemon zest and juice and cornstarch in a small heavy saucepan until combined. Cook mixture over medium, stirring constantly with a wooden spoon, until mixture is thick and coats the back of spoon, 6 to 8 minutes. Remove from heat. Whisk in cold butter until melted and smooth.
- Pour mixture through a fine mesh strainer into a medium bowl; discard any lumps. Place bowl with strained lemon curd in a large bowl filled with ice water. Let stand, stirring often, until mixture is cool, about 20 minutes. Remove medium bowl from ice bath, and place a piece of plastic wrap directly on lemon curd (to prevent a film from forming).
- Cover and chill until curd is firm, at least 4 hours or up to 3 days.
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
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
ICEBOX CAKE (MAGNOLIA ADAPTATION)
This recipe was on Oprah's website and is an adaptation of Magnolia Bakery's icebox cake. It has to chill overnight, but it's deceptively simple to make. This works best with Nabisco famous wafers.
Provided by Sascha
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
- On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
- Spread with 1/2 cup whipped cream, making a 7-inch circle.
- Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.
- To serve, dust top lightly with cocoa powder or chocolate shavings.
Nutrition Facts : Calories 809.4, Fat 56.1, SaturatedFat 31, Cholesterol 164.7, Sodium 538.7, Carbohydrate 71.5, Fiber 2.9, Sugar 31.9, Protein 8.1
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.
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.
TASSIE CUPS WITH LEMON CURD FILLING
Make and share this Tassie Cups With Lemon Curd Filling recipe from Food.com.
Provided by gregory schulte
Categories Dessert
Time 1h55m
Yield 24 cups
Number Of Ingredients 8
Steps:
- tassie cups.
- place all ingredients in a processor and pulse till mixture forms a ball, wrap and chill for at least 1 hour.
- preheat oven to 350.
- form pastry into 24 small balls.
- press into ungreased muffin tins and bake for 20 minutes or till light brown.
- curd filling.
- place zest and sugar into food processor and process till combined.
- add lemon juice and eggs process till smooth.
- slowly add butter to mixture pulsing as you go.
- place filling in a double boiler or use a glass bowl over simmering water and cook for 5 minutes or until thick.
- remove tassie cups from tins and spoon filling into the depression and serve.
- lemon curd is good for 3 weeks in a jar in the fridge.
- time includes chill time.
Nutrition Facts : Calories 145.1, Fat 9.8, SaturatedFat 5.9, Cholesterol 59.5, Sodium 101, Carbohydrate 13, Fiber 0.2, Sugar 8.6, Protein 2
CHOCOLATE CAKE WITH LEMON CURD FILLING
Make and share this Chocolate Cake With Lemon Curd Filling recipe from Food.com.
Provided by rockerchick
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 160ºC/140ºC fan.
- Line 2 8inch tins with greaseproof paper.
- Grate the milk chocolate (110g).
- Put all of the ingredients into a large bowl (200g self-raising flour, 40g cocoa powder, 230g caster sugar, 4 large eggs, 240g soft margarine, ¼ tsp vanilla extract, 2 tsp milk and the grated chocolate) mix on a low speed until fully combined.
- Divide the mixture evenly between the two tins. Make sure you spread the mixture out so it is even.
- Put the tins in the oven and cook for 50 minutes. After 50 minutes put a skewer in the middle and check if it comes out clean. If not, pop back in the oven for 10 more minutes and look again.
- When cooked, remove the cakes from the oven and leave to cool in the tins for 20 minutes. After 20 minutes, remove the cakes from their tins and carefully peel off the greaseproof paper and pop them onto a wire rack to cool completely.
- Once cooled, use a knife to carve off the top of the bottom cake (so it's flat and the top part of the cake will sit on it nicely).
- Spread the lemon curd evenly on top of the bottom part of the cake.
- Carefully place the top part of the cake on top.
- To melt your chocolate coating, break the chocolate into squares and put into a glass bowl.
- Place over a pan of barely simmering water.
- You need to melt the chocolate very slowly, only stirring now and again or it will go hard. Be patient, it's worth it!
- One melted spread over the cake.
- Leave to cool. Store in an airtight container.
SWISS ROLL WITH LEMON - CURD FILLING
A recipe I found looking for Swiss recipes for that region in the ZWT. This is from alleasyrecipes.com from the Swiss food section. It calls for purchased or already made lemon curd.
Provided by diner524
Categories Dessert
Time 30m
Yield 1 17 inch roll, 17 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F Using a pastry brush, coat the bottom and sides of an ll-by-17-inch jelly-roll pan with 1 tablespoon of softened butter. Line the pan with a 22-inch-long strip of wax paper, and let the paper extend over the ends of the pan.
- Brush the remaining butter over the paper, and sprinkle 2 tablespoons of all-purpose flour over it, tipping the pan to spread the flour evenly. Invert the pan and rap it sharply to remove the excess.
- With a whisk or a rotary or electric beater, beat the 6 tablespoons of sugar and the eggs together until the mixture is light and fluffy. A little at a time, sift the self-rising flour over the eggs, folding the mixture together gently but thoroughly with a rubber spatula. Do not overmix.
- Pour the batter into the jelly-roll pan and, with a spatula, spread it out evenly. Bake in the middle of the oven for 10 minutes, or until the top is a light golden color and the cake has begun to come away from the sides of the pan.
- Remove the cake from the oven and dust it evenly with the superfine sugar. Then turn it out on a sheet of wax paper and gently peel off the paper.
- Spread the top of the cake evenly with lemon curd and, starting at the long edge, roll it into a cylinder. Cool to room temperature. To serve, cut the cake into 1-inch slices and arrange the slices attractively on a plate.
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