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
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.
CHEATERS LEMON CURD
Probably won't pass as lemon curd on it's own, but it will in baked goods! I put a dollop in cupcakes as a nice little surprise!
Provided by TattooedMamaof2
Categories Dessert
Time 2m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Bring water to a boil, and place lemon jello powder in a large glass bowl. Add boiling water and whisk until completely dissolved.
- Add vanilla pudding powder and whisk until smooth and fully dissolved. Add cold water.
- Refrigerate until set.
Nutrition Facts : Calories 275.7, Fat 4.8, SaturatedFat 3, Cholesterol 17.1, Sodium 775, Carbohydrate 54.2, Sugar 48.4, Protein 4.3
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
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.
LEMON CHARLOTTES WITH LEMON CURD AND CANDIED LEMON PEEL
Steps:
- For candied lemon peel:
- Line small baking sheet with foil. Using vegetable peeler, remove peel from lemons in long strips (yellow part only). Place in small saucepan. Add enough cold water to cover generously; bring to boil. Drain. Repeat blanching 2 more times. Cut lemon peel into 1/8-inch-wide strips. Bring 2 cups sugar and 2 cups water to boil in medium saucepan, stirring until sugar dissolves. Boil gently 5 minutes. Add lemon peel; simmer until peel is translucent, about 15 minutes. Using slotted spoon, transfer peel to prepared sheet; sprinkle 1 cup sugar over and toss to coat. Let dry at room temperature 2 hours. Transfer lemon peel mixture to airtight container. Pour syrup into bowl. (Candied lemon peel and syrup can be made 3 days ahead. Store peel at room temperature. Cover and chill syrup.)
- For lemon curd:
- Whisk egg yolks, whole eggs, sugar, lemon juice, and salt to blend in top of double boiler over barely simmering water (do not allow bowl to touch water); whisk constantly until mixture thickens and instant-read thermometer registers 160°F, about 6 minutes. Transfer to glass bowl; place plastic wrap directly on surface; refrigerate overnight.
- Finely chop enough candied lemon peel to measure 1/4 cup; place in small bowl. Mix in 1/2 cup lemon curd; cover and chill. Beat whipping cream in large bowl until peaks form. Fold 1 cup whipped cream into remaining lemon curd; cover and chill. Cover remaining whipped cream; chill.
- Line six 3/4-cup soufflé dishes (3 inches in diameter with 1 1/2-inch-high sides) with plastic wrap, leaving 3-inch overhang. Cut ladyfingers into 2-inch lengths, reserving ends. Stand 7 ladyfinger pieces upright side by side, rounded side out, around inside rim of each dish. Place reserved end pieces of ladyfingers in bottom of each dish, covering completely. Brush ladyfingers lightly with lemon syrup. Spoon 1/4 cup lemon cream mixture into center of each dish. Gently spread generous 1 tablespoon lemon curd-peel mixture over top of each. Chill at least 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)
- Using plastic wrap as aid, lift charlottes out of soufflé dishes. Carefully peel off plastic wrap. Place on plates. Spoon reserved whipped cream into pastry bag fitted with medium star tip. Pipe whipped cream rosette atop each charlotte. Sprinkle each with candied lemon peel.
More about "cheaters lemon curd recipes"
CHEATERS LEMON AND BERRY STRUDEL - PICKLEBUMS
From picklebums.com
5/5 (1)Estimated Reading Time 2 minsServings 4Total Time 35 mins
- Divide the pasttry roughly into thirds length ways - cut strips on each of the outer thirds, leaving the centre third for the filling.
CHEATER FOOLPROOF LEMON CURD – FEED YOUR FAMILY …
From feedyourfamilytonight.com
Estimated Reading Time 2 mins
THE BEST EASY LEMON CURD - HOUSE OF NASH EATS
From houseofnasheats.com
HOW TO MAKE LEMON CURD - SIMPLY RECIPES
From simplyrecipes.com
20 EASY LEMON CURD DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
20 WAYS TO MAKE AND USE LEMON CURD - ALLRECIPES
15 SARAH KIEFFER RECIPES FOR COOKIES, CAKES, AND MORNING BAKES
From epicurious.com
CHEATER’S DIET REVIEW: FOODS AND EFFECTIVENESS - WEBMD
From webmd.com
LEMON CHEESECAKE (+ LEMON CURD TOPPING) - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
PINK LEMONADE ETON MESS | THE SPLENDID TABLE
From splendidtable.org
LEMON CURD CHEESECAKE BARS - SIZZLING EATS
From sizzlingeats.com
LEMON TIRAMISU IS INCREDIBLY DELICIOUS AND PERFECT FOR SPRING | KITCHN
From thekitchn.com
THE WORLD'S EASIEST LEMON TART | CHEAT DAY - WOMEN'S HEALTH
From womenshealthmag.com
PERFECT LEMON CURD RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CHEATER KOUIGN AMANN RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
LEMON CURD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE LEMON CURD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
DIRTY ASS CHEATER LEMON CURD TARTS - STAY AT HOME MUM
From stayathomemum.com.au
EASY LEMON CURD - GOOD HOUSEKEEPING
From goodhousekeeping.com
LEMON CURD RECIPE - COOKIES AND CUPS
From cookiesandcups.com
You'll also love
Related Search