Quick Lemon Curd Food

LEMON CURD

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

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.

QUICK LEMON CURD

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.

LEMON CURD

Steps:

• In a heatproof bowl set over a pan of simmering water over medium heat, add the lemon juice, sugar and salt. Whisk until the sugar dissolves. Add the eggs and whisk together. Let cook, whisking, until thickened, 8 to 10 minutes. Add the butter, whisking to incorporate. If necessary, strain the custard through a fine mesh sieve into a medium bowl. Chill until ready to serve.

MICROWAVE LEMON CURD

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.

QUICK AND EASY LEMON CURD

Steps:

• Wash and dry the jam jar and lid.
• Put some water into the sauce pan, about 3cm depth, and bring to the boil.
• Put the bowl on top of the sauce pan. Make sure the bowl does not touch the water.
• Put ALL the ingredients into the bowl and beat with the baloon whisk.
• The butter will melt, the sugar will disolve, the mixture will increase in size and then thicken.
• Pour into the jar and put on the lid. Leave to cool.
• keep in the fridge and use within 2 weeks. YUM!

LEMON CURD

Steps:

• Zest the lemons and juice the lemons.
• Combine the zest, juice, butter, and sugar and place in a small saucepan over low heat.
• Cook, stirring occasionally, until the sugar dissolves. Beat the eggs and add to the mixture.
• Keeping the heat very low, cook, stirring constantly until the mixture is thickened - 15 minutes or so.
• Do not let the mixture boil or the eggs will curdle.
• Strain the curd to get out large bits of zest and any bits of egg that scrambled into small bowls or jars.
• Refrigerate.

LEMON CURD

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.

EASY LEMON CURD

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.

EASY LEMON CURD

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.