CHEF JOHN'S LIGHTER LEMON CURD
This has all the rich lemony goodness of regular lemon curd with fewer calories and a little less fat. Use it for lemon tarts, on pancakes, or a filling for layer cakes.
Provided by Chef John
Categories Desserts Fillings Fruit Fillings
Time 1h25m
Yield 6
Number Of Ingredients 5
Steps:
- Place a saucepan containing several inches of water over medium heat and bring water to a simmer.
- Place eggs into a metal mixing bowl and add sugar and lemon juice. Place bowl over pan containing simmering water and whisk continuously until mixture foams and becomes thick, hot, and smooth, 8 to 10 minutes.
- Remove from the heat; whisk in lemon zest and unsalted butter. Continue whisking constantly until butter melts and incorporates into the lemon curd. Cover bowl with plastic wrap, pushing the plastic wrap onto the surface of the lemon curd. Refrigerate until chilled and lemon curd has set up, at least 1 hour. Stir before serving.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 27.8 g, Cholesterol 118.4 mg, Fat 12.1 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 6.9 g, Sodium 36.7 mg, Sugar 25.9 g
LEMON CURD
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 1 2/3 cups
Number Of Ingredients 5
Steps:
- Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lemon mixture.
- Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
- Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
LIGHTER LEMON - LIME CURD (NO BUTTER)
I love lemon curd or lemon butter as we call it here in Oz but it's quite fattening so I went searching for a lighter version and found this on a website called Bakingsheet. Recipe can easily be increased.
Provided by Mandy
Categories Lemon
Time 11m
Yield 2/3 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small sauce pan, over medium heat, dissolve sugar into lemon juice. Add zest.
- Lightly beat egg in a small/medium bowl. Whisking constantly, slowly pour lemon/sugar syrup into the egg. Beat for 2 minutes (only 1 if you're using a mixer), then transfer back into the saucepan.
- Heat over low heat, stirring constantly, until it just starts to bubble at the edges. Remove from heat and stir in vanilla.
- Transfer to a small container and store in the fridge.
Nutrition Facts : Calories 85, Fat 1.2, SaturatedFat 0.4, Cholesterol 46.5, Sodium 18.2, Carbohydrate 17.4, Fiber 0.1, Sugar 16.4, Protein 1.6
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
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