English Lemon Curd Recipes

Steps:

• Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan; cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes.
• Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour curd into clean jars, seal, and store in the refrigerator.

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.

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.

Steps:

• In top of double boiler melt butter.
• Stir in sugar, eggs, lemon juice, lemon peel.
• Cook over simmering water for 1 hour, or till thickened, stirring occasionally.
• Turn off heat. Cover with lid. Allow to cool.
• Store, covered in refrigerator up to 3 weeks.

Steps:

• Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a medium bowl and whisk to combine.
• Transfer the mixture to a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved.
• Reduce the heat to low and add the butter, 3 pieces at a time, stirring continuously until melted.
• Cook, stirring constantly, for a further 4-6 minutes or until the curd has thickened and coats the back of a spoon.
• Immediately strain into a heatproof bowl, discarding any solids. Allow to cool slightly and cover with plastic wrap. Refrigerate for 1 hour or until chilled.

Steps:

• Dough: Combine flour, salt and baking powder in bowl.
• Beat butter and sugar in large bowl until creamy.
• Beat in egg, lemon extract and vanilla until fluffy.
• Stir in flour mixture and pecans.
• Divide dough in half; shape into disks.
• Wrap in plastic wrap.
• Refrigerate 1 hour.
• Heat oven to 350 degrees.
• On lightly floured surface with floured rolling pin, roll half of dough 1/8 inch thick.
• With floured 3-inch fluted round cookie cutter, cut out dough.
• Place, 1 inch apart, on ungreased baking sheets.
• With floured 1 ½-inch round cookie cutter, cut out centers from half the cookies.
• Reroll centers and trimmings.
• Repeat with other half of dough.
• Bake in 350 degree oven 12 to 15 minutes, until lightly browned.
• Cool on racks.
• Store at room temperature or freeze.
• Curd:
• Micro wave method: using the ingredients called for here and cook as directed in Recipe #61278.
• or.
• Combine sugar, cornstarch, lemon juice, rind and butter in saucepan.
• Place pan in skillet half filled with simmering water over medium-low heat.
• Whisk in yolks; cook, stirring constantly, until thickened enough to coat spoon, 5 minutes (temperature should read 160 degrees); do not boil.
• Pour into small bowl; cover surface directly with plastic wrap.
• Refrigerate to chill, 2 hours.
• Sprinkle confectioners' sugar on cookies with cut-out centers.
• Spread 1 tablespoon curd over each cookie without cut-out center; top with sugared cookie, pressing lightly to form sandwich.