Incredibly Easy Lemon Curd Ecuadorean Style Recipes

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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



Easy Lemon Curd image

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

1/2 cup fresh lemon juice
2 teaspoons finely grated lemon zest
1/2 cup sugar
3 large eggs
6 tablespoons butter

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



Perfect Lemon Curd image

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

¾ cup fresh lemon juice
1 tablespoon grated lemon zest
¾ cup sugar
3 eggs
½ cup unsalted butter, cubed

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



Chef John's Lighter Lemon Curd image

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

3 large eggs
¾ cup white sugar
⅔ cup freshly squeezed lemon juice
1 ½ tablespoons freshly grated lemon zest
5 tablespoons unsalted butter at room temperature - cut into 1-tablespoon chunks

LEMON CURD

Provided by Geoffrey Zakarian

Categories     condiment

Time 15m

Yield 1 cup

Number Of Ingredients 5



Lemon Curd image

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.

1/2 cup freshly squeezed lemon juice
2/3 cup sugar
1/4 teaspoon sea salt
3 large eggs
6 tablespoons unsalted butter, at room temperature

INCREDIBLY EASY LEMON CURD, ECUADOREAN STYLE.

I couldn't believe this recipe until I saw it made, so I wrote it down. These Ecuadorean chefs sure know how to use a blender.

Provided by Chef Kate

Categories     Dessert

Time 20m

Yield 1 pie,filling for, 8 serving(s)

Number Of Ingredients 8



Incredibly Easy Lemon Curd, Ecuadorean Style. image

Steps:

  • Mix the cornstarch in the water.
  • Put all ingredients into the blender and blend until smooth.
  • Pour from the blender into a saucepan and cook over low heat until it thickens.
  • Done!
  • South American magic.

3/4 cup sugar
1/8 teaspoon salt
1/4 cup lemon juice, fresh
3 egg yolks
1/4 cup cornstarch
1 cup water
1 lemon, zest of
1 tablespoon unsalted butter

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



Easy Lemon Curd image

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 :

3/4 cup lemon juice (about 4 lemons)
Finely grated peel of 4 lemons
4 large eggs, beaten
2 cups sugar
1/2 cup butter, cubed

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