EASY LEMON CURD RECIPE
This easy Lemon Curd recipe is super simple to make and tastes delicious! A smooth lemon spread that also makes a great filling for cakes and cupcakes.
Provided by Julia Foerster
Categories Dessert
Time 9m
Number Of Ingredients 5
Steps:
- In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.
- Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
- Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
- The curd keeps fresh in the refrigerator for about 1 week.
Nutrition Facts : Calories 822 kcal, ServingSize 1 serving
EASY LEMON CURD
This is a very easy to make lemon curd, I use this on top of cheesecakes or use as a filling between layer cakes. Plan ahead, the curd needs to chill for a minimum of 2 hours or up to 1 week.
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h6m
Yield 1 1/2 cups (approx)
Number Of Ingredients 5
Steps:
- In a heavy-bottomed saucepan whisk together lemon juice, zest, sugar and eggs.
- Stir in butter and cook over medium-low heat whisking vigorously and continuously until the curd is thick enough to hold a ripple mark when the whisk is lifted from the curd and the first bubbles appear on the surface (this should take about 6-7 minutes).
- Transfer to a bowl then cover the curd using plastic wrap spread directly over the curd.
- Chill for a minimum of 2 hours before using or up to 1 week.
Nutrition Facts : Calories 833.8, Fat 56, SaturatedFat 32.3, Cholesterol 545.1, Sodium 468.1, Carbohydrate 74.9, Fiber 0.6, Sugar 69.5, Protein 13.4
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.
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
EASY LEMON CURD POUND CAKE
This lemon curd cake is very moist and easy to make. I also sometimes bake them in muffin tins to make it easy for a packed lunch or picnic. Keeps well for a few days if wrapped in grease-proof paper and aluminum foil.
Provided by buttons
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
- Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.
- Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes.
- Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.
- Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool, about 30 minutes. Turn cake out of the pan.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 27 g, Cholesterol 64.1 mg, Fat 10.5 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 6.2 g, Sodium 195.7 mg, Sugar 16.1 g
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 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
QUICK LEMON CURD
This is very easy and delicious. It is made in the microwave. When I make it, it cooks for 5 minutes total, stirring after each minute. This recipe is from All Recipes.
Provided by Lavender Lynn
Categories Dessert
Time 16m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- In a microwave 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. It will be quite liquid but will set up somewhat overnight.
- Remove from the microwave, and pour into sterile jars.
- Store for up to 3 weeks in the refrigerator.
Nutrition Facts : Calories 116, Fat 6.7, SaturatedFat 3.9, Cholesterol 50.1, Sodium 14.4, Carbohydrate 13.6, Fiber 0.1, Sugar 12.9, Protein 1.3
EASY LEMON CURD
This recipe was my great-grandmother's, but she never measured anything. Fortunately, Mom watched her over the years and finally came up with the measurements.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 cups.
Number Of Ingredients 5
Steps:
- Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Pour into jars; cool. , Store in refrigerator or freezer. Sauce is good on pound cake, muffins, pancakes and waffles.
Nutrition Facts :
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