LEMON CURD-FILLED ANGEL FOOD CAKE
For a sunny angel food cake, we make a filling of mascarpone, cream cheese and lemon curd, and then drizzle the cake with a lemony sweet glaze. -Leah Rekau, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended., Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use)., For filling, in a small bowl, beat cream until it begins to thicken. Add mascarpone cheese and confectioners' sugar; beat until soft peaks form. Fold in 1/4 cup of the lemon curd., Line bottom of tunnel with strawberries. Spoon mascarpone mixture over berries; top with remaining lemon curd. Replace cake top; refrigerate, covered, at least 4 hours or overnight. , For glaze, in a small bowl, mix confectioners' sugar, lemon zest and enough juice to reach desired consistency. Unwrap cake; spread glaze over top, allowing some to drip down sides. Refrigerate until serving.
Nutrition Facts : Calories 315 calories, Fat 10g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 91mg sodium, Carbohydrate 52g carbohydrate (44g sugars, Fiber 0 fiber), Protein 4g protein.
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
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
LEMON CURD
Rich and creamy lemon curd is perfect alongside scones or sugar cookies.
Provided by Charlene Liang
Categories Desserts Fillings Fruit Fillings
Time 4h20m
Yield 10
Number Of Ingredients 5
Steps:
- Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
- Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.
Nutrition Facts : Calories 141.8 calories, Carbohydrate 20.9 g, Cholesterol 68 mg, Fat 6.1 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 21.7 mg, Sugar 20.3 g
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
A classic Lemon Curd recipe, made with lemon juice and zest, whole eggs, and butter. Use your lemon curd on scones, in yogurt, or between layers of meringue.
Categories Sauce Egg Dessert Quick & Easy Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/3 cups
Number Of Ingredients 5
Steps:
- Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
- Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
CHOCOLATE CAKE WITH LEMON CURD FILLING
Make and share this Chocolate Cake With Lemon Curd Filling recipe from Food.com.
Provided by rockerchick
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 160ºC/140ºC fan.
- Line 2 8inch tins with greaseproof paper.
- Grate the milk chocolate (110g).
- Put all of the ingredients into a large bowl (200g self-raising flour, 40g cocoa powder, 230g caster sugar, 4 large eggs, 240g soft margarine, ¼ tsp vanilla extract, 2 tsp milk and the grated chocolate) mix on a low speed until fully combined.
- Divide the mixture evenly between the two tins. Make sure you spread the mixture out so it is even.
- Put the tins in the oven and cook for 50 minutes. After 50 minutes put a skewer in the middle and check if it comes out clean. If not, pop back in the oven for 10 more minutes and look again.
- When cooked, remove the cakes from the oven and leave to cool in the tins for 20 minutes. After 20 minutes, remove the cakes from their tins and carefully peel off the greaseproof paper and pop them onto a wire rack to cool completely.
- Once cooled, use a knife to carve off the top of the bottom cake (so it's flat and the top part of the cake will sit on it nicely).
- Spread the lemon curd evenly on top of the bottom part of the cake.
- Carefully place the top part of the cake on top.
- To melt your chocolate coating, break the chocolate into squares and put into a glass bowl.
- Place over a pan of barely simmering water.
- You need to melt the chocolate very slowly, only stirring now and again or it will go hard. Be patient, it's worth it!
- One melted spread over the cake.
- Leave to cool. Store in an airtight container.
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
MAGNOLIA BAKERY'S LEMON CURD FILLING
This is a very tart, lemony and sweet curd. The directions given in the Magnolia Bakery Cookbook which I recently bought, gives very shallow directions with just enough information to make the recipe. It was my first time making custard/curd and it was surprisingly good. I hope you like it. Note: it is called a filling because it can be used as a cake filling but it is also wonderful on toast or scones for a sweet breakfast or teatime treat. This recipe yields 3 1/2 cups or enough filling for 1 two or three layer 9-inch cake.
Provided by Baking Latina Girl
Categories Dessert
Time 1h
Yield 3 1/2 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium-size saucepan, whisk the first five ingredients until thoroughly combined.
- Get the saucepan on low heat to warm the mixture, and slowly augment the heat to medium. All the while stiring with a wooden spoon or rubber spatula.
- Cook for about 20 minutes until thick and bubbly.
- Remove from heat and add the butter, one piece at a time, stirring to incorporate.
- Place in the refrigerator until firm.
- Note: After cooking the mixture for about 5 minutes, it looked curdled so I strained it and then put it in a glass bowl over a pot with water on a high simmer. I cooked it for about 25 more minutes until it was quite thick and coated the back of a spoon. Then I strained it again and added the butter. It was deliciously tart like lemon curd should be.
- A sterile mason jar would be perfect for keeping this inches.
Nutrition Facts : Calories 431.8, Fat 29.1, SaturatedFat 16.8, Cholesterol 344.2, Sodium 14.6, Carbohydrate 41.3, Fiber 0.4, Sugar 38.4, Protein 4
LEMON CURD FILLING
Use this recipe when making our Fig and Berry Trifle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 3/4 cups
Number Of Ingredients 7
Steps:
- Whisk together egg yolks, sugar, and lemon juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, 8 to 10 minutes.
- Transfer to a small bowl. Stir in butter, piece by piece. Add lemon zest, and let cool completely. Cover with plastic wrap, and transfer to the refrigerator for 2 to 3 days.
- When you need the filling, chill a metal bowl and whisk in the freezer, then use to whip together cream and confectioners' sugar until stiff peaks form. Fold cream mixture into lemon curd; chill in refrigerator for at least 20 minutes before using.
SWISS ROLL WITH LEMON-CURD FILLING
Make and share this Swiss Roll With Lemon-Curd Filling recipe from Food.com.
Provided by Michelle_My_Belle
Categories Dessert
Time 40m
Yield 1 17 inch roll, 34 serving(s)
Number Of Ingredients 11
Steps:
- To make lemon curd:.
- In 2 quart saucepan combine butter, sugar, lemon juice and egg yolks.
- Cook over lowest heat possible, stirring constantly until mixture is thick enough to evenly coat the back of a spoon.
- Do NOT let your mixture boil, the eggs will curdle.
- Pour into small bowl and stir in lemon peel.
- Refrigerate until ready to use.
- Swiss Roll:.
- Heat oven to 400°F.
- Coat bottom and sides of 11x17 in jelly roll pan with 1 tbsp of melted butter.
- Line pan with wax paper, allow to extend over the sides.
- Brush paper with remaining butter and sprinkle with 2 tbsp of all purpose flour, tipping to spread evenly.
- Turn pan over and tap to remove extra flour.
- With beater or wire whisk beat sugar and eggs together until light and fluffy.
- A little at a time, sift self rising flour over eggs.
- Fold gently together with rubber spatula, do NOT overmix.
- Pour batter into lined pan and spread evenly.
- Bake on middle rack for 10 minutes or until top is a light golden color and has began to lift from the sides of the pan.
- Remove from oven and dust evenly with superfine sugar.
- Turn it out on a sheet of wax paper and peel away paper.
- Spread lemon curd mixture on top and gently, starting at edge, roll into a cylinder.
- Cool.
- To serve, cut into 1/2 inch slices.
LEMON MERINGUE CAKE WITH LEMON CURD FILLING
A nice alternative to lemon meringue pie, this cake consists of lemon cake, lemon curd, moist layers of lemon meringue, all topped off with a light, homemade whipped cream. This recipe is a wonderful treat for a spring or summer event!
Provided by Amy Lawler
Categories Lemon Cake
Time 5h25m
Yield 10
Number Of Ingredients 22
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line two baking sheets with parchment paper.
- For meringue, beat egg whites in a glass, metal, or ceramic bowl stiff peaks form. Slowly add powdered sugar and continue beating until mixture is thick and creamy. Beat in vanilla. Mound meringue into two 8-inch circles (one on each baking sheet)
- Reduce the temperature to 245 degrees F (118 degrees C) and place meringues in the oven. Cook for 90 minutes. Turn off the oven and leave meringues in until cooled, 2 to 4 hours. Remove from the oven and set aside until needed.
- While the meringue is cooling, prepare lemon curd filling: Bring water to a steady simmer in a double-boiler pan over medium heat. In the top portion of the double boiler, off the heat, whisk together lemon juice, eggs, and egg yolks. Place the top portion of the double boiler over the simmering water and continue to whisk until mixture is thick enough to coat the back of a spoon. Add butter and whisk until it is melted into the mixture. Remove from the heat, cover, and place in the refrigerator to chill for at least 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of an 8-inch round cake pan with cooking spray. Line the bottom pan with parchment paper and spray that with cooking spray. Dust with flour.
- Prepare cake: Sift cake flour, all-purpose flour, baking powder, and salt into a bowl.
- Cream sugar and butter in a large bowl with an electric mixer until fluffy. Add eggs and beat until incorporated. Mix in milk, lemon zest, and vanilla and lemon extracts until smooth. Slowly add dry ingredients and mix just until blended. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
- Remove cake from the oven and set on a wire rack until completely cool, about 30 minutes. Run a butter knife around the edges to ensure the sides are free; remove cake from the pan and set aside.
- Whip cream for topping in a glass, metal, or ceramic bowl with an electric mixer. Add sugar and beat until incorporated.
- Place one meringue on a platter. Drizzle with some lemon curd and place the cake layer on top. Drizzle more lemon curd and place the second meringue on top. Top with whipped cream and garnish with lemon zest.
Nutrition Facts : Calories 556.5 calories, Carbohydrate 63.1 g, Cholesterol 198 mg, Fat 30.7 g, Fiber 1 g, Protein 9 g, SaturatedFat 18.4 g, Sodium 188.5 mg
LEMON CURD
Steps:
- Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
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
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.
More about "lemon curd filling recipes"
EASY LEMON CURD RECIPE (FOOL-PROOF METHOD, LESS THAN …
From platedcravings.com
5/5 (58)Total Time 9 minsCategory DessertCalories 822 per serving
- Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
- Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
LEMON CURD FILLING - HONEST AND TRULY!
From honestandtruly.com
4.5/5 (6)Total Time 30 minsCategory DessertCalories 224 per serving
- Add the sugar to a heavy nonreactive saucepan. Zest the lemons directly into the pot and set the lemons aside. Squish around the sugar and lemon zest until the sugar starts to feel a little moist from the oils.
- Add your lemon juice, salt, and gelatin to the sugar mixture and bring the heat to medium high, stirring periodically to dissolve your sugar. Don't let it boil.
- While the sugar is heating and dissolving, separate six eggs to get your egg yolks, saving the egg whites for your cake. Whisk together the egg yolks and the remaining four eggs in a larger bowl than you think you'll need.
- As soon as the sugar is dissolved, remove the pot from the stove. While whisking the eggs, slowly pour the hot liquid into the eggs to temper them. If you don't whisk or if you pour too quickly, you'll end up with scrambled eggs. Once the mixture is fully incorporated, pour back into your saucepan and return it to the stove.
DELICIOUS LEMON CURD RECIPE! - MY CAKE SCHOOL
From mycakeschool.com
4.5/5 (155)Category Cakes And Cupcakes
- Combine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes).
- Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan.
- Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice, and lemon zest.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate.
PERFECT LEMON CURD RECIPE | THE RECIPE CRITIC
From therecipecritic.com
5/5 (5)Total Time 15 minsCategory DessertCalories 79 per serving
- In a medium size saucepan over medium heat whisk the eggs and sugar until combined. Add in lemon juice, zest, and salt. Whisk for 2-3 minutes.
- Add in the butter and continue to whisk until melted. Continue to whisk until the mixture thickens and coats the back of a spoon.
- Remove from heat and strain into a bowl and let cool. Store the curd in an airtight container for up to 2 weeks. Can also freeze up to 3 months.
LEMON DRIZZLE MUFFINS WITH LEMON CURD FILLING - MY ...
From mygorgeousrecipes.com
4.2/5 (96)Total Time 30 minsCategory DessertCalories 258 per serving
- Pour it over the dry ingredients, then grate the lemon and add the lemon zest to the other ingredients.
12 CREATIVE USES FOR LEMON CURD - COOKING LIGHT
From cookinglight.com
- As a simple filling for mini lemon curd tarts in phyllo shells, or in a big tart like this Meyer Lemon Curd Tart.
- Dollop a bit of lemon curd on top of meringue cookies, or try these Chewy Meringues with a truly delightful Tangerine-Lemon Curd.
- Swap your nightly ice cream for frozen yogurt, and you’ll make a little room for a scoop of lemon curd. Try our Gingery Lemon Curd Sundae to get started.
- Warm up your lemon curd instead of maple syrup for a Sunday morning pancake drizzle. Top with sliced fruit or berries. Dig in! Try this Tart-Sweet Lemon Blackberry Pancake Topping idea if you want to shake up your weekend brunch.
- Desserts don’t have to be complicated to impress. Stir together ice cream, lemon curd, and limoncello for a dessert your dinner guests will talk about for weeks.
- Instead of traditional chocolate on your s’mores, add some lemon curd and a bit of lime zest for a tropical Key Lime Pie S’more.
- Hear us out here! Lemon and chicken are a natural couple, so why not use lemon curd as a rub? The butter in the curd will add a toasty flavor to the bright citrusy essence of the curd.
- Stir lemon curd into your morning oatmeal. Top with berries, and you’re on your way to one delicious whole-grain cup of morning goodness. Even better: Try lemon curd in your oatmeal with this recipe for Lemon-Blueberry with Mascarpone Oatmeal.
- For a this-couldn’t-be-easier dessert, spoon some fresh berries into a cup of luscious lemon curd. Top with a bit of whipped cream, and then sink into the fruity delight!
- Stir into your morning yogurt for an instant boost, or make a yogurt dip for your next social gathering. Our Honey and Lemon Dip is a great recipe to try.
LEMON CURD CAKE FILLING - RECIPE - FINECOOKING
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5/5 (9)Calories 90 per serving
15 INCREDIBLE RECIPES USING LEMON CURD THAT YOU …
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Reviews 10Estimated Reading Time 4 mins
10 BEST LEMON CURD DESSERTS RECIPES - YUMMLY
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LEMON CURD DEFINITION, USES, AND RECIPES - THE SPRUCE EATS
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HOW TO MAKE EASY LEMON CURD (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
5/5 (2)Calories 55 per servingCategory Dessert
- Juice approximately 4 to 5 large lemons over a fine mesh strainer set up over a glass bowl or large measuring cup. Double strain the juice for smoothest lemon curd. Set juice aside.
- In a separate glass mixing bowl, combine the eggs, egg yolks and sugar. Whisk vigorously for 3 to 4 minutes, until the mixture is thick and more pale in color. It should ribbon off the whisk. Pour the mixture into a stainless steel pot and add the lemon juice; whisk to combine.
- Cook the lemon curd over medium-low heat, stirring constantly along the bottom of the pan. Cook for 4 to 5 minutes, until the curd thickens and starts to bubble lightly. Remove from heat immediately. Add the unsalted butter and vanilla and whisk until the butter is completely melted.
- Transfer the curd into a glass bowl or glass jar and cover with plastic wrap to prevent a film from forming over the top. Allow the lemon filling to cool slightly, then place into the refrigerator. Lemon curd can be stored in the fridge for up to 2 weeks.
HOW TO MAKE LEMON CURD - BEST HOMEMADE LEMON CURD RECIPE
From thepioneerwoman.com
5/5 (1)Category Baking, Dessert, FruitServings 1Total Time 25 mins
- Cook, stirring frequently with a rubber spatula, until the mixture thickens and coats the back of a spoon, 6-8 minutes.
20 EASY LEMON CURD DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published 2021-11-02Category Desserts, Recipe Roundup
- Simple Lemon Curd Recipe. If you’ve never made lemon curd before, don’t worry. It’s easier than you think. Just remember to add the eggs, and you shouldn’t have any issues!
- Gluten-Free Fruit Tart with Lemon Curd. I almost always see fruit tarts filled with either whipped cream or pastry cream. They’re both mild, sweet, and pair pleasantly with the fruit on top.
- Lemon Tartlets With Lemon Curd. I know I said you don’t usually eat fruit curds on their own, and that’s still true. This recipe uses a pastry shell to reduce the sharpness.
- Lemon Curd Loaf Cake. Lemon loaves can so easily go wrong, and it’s awful when they come out dry. But since they need so long in the oven, it’s not always easy to find that balance between cooked and overcooked.
- Lemon Shortbread Squares with Homemade Lemon Curd. When I’m in a rush, this is my go-to recipe. I use whatever fruity jam I have on hand and make a quick shortbread base, baking until it’s golden and bubbling.
- Lemon Drop Thumbprint Cookies. Thumbprint cookies are always a hit, and they’re a great little cookie to make with the kids. I bet they’ll love getting their hands dirty and tasting the yummy cookies when they’re done.
- Blueberry & Lemon Croissant Bake. If you’ve ever made bread pudding, you’ll know it’s dense, sweet, creamy, and best served warm. The key to making the best bread pudding is to use stale brioche.
- Vegan Lemon Cheesecake. I mentioned above that I once forgot to add the eggs to my lemon curd. It was a while before I realized it wasn’t thickening, and that’s I’d missed a key ingredient.
- Lemon Curd Almond Cake Vegan & Gluten-Free. Here’s another vegan lemon curd recipe, and you’ll notice right away that it’s agar agar-free. So it won’t set like a gel, but rather seep into the cake a little and set more like jam would after baking.
- Super Fudgy Chocolate Brownie With Lemon Curd. I wanted to like this recipe. I really did! It has two delicious components, and since I love chocolate and raspberry so much, this should have been a home run.
THICK & CREAMY LEMON CURD + VIDEO TUTORIAL - SUGAR GEEK SHOW
From sugargeekshow.com
Ratings 12Calories 787 per servingCategory Dessert
- Zest the lemons, then slice them in half and juice them into a measuring cup. Use a small colander or a lemon juicer to keep out any seeds.
- Place the egg yolks, cornstarch, and salt in a large bowl. Whisk well to combine and set aside. (You will be adding more to this later, so make sure it's a large enough bowl.)
LEMON CURD STICKY ROLLS WITH CREAM CHEESE GLAZE RECIPE ...
From dinnerthendessert.com
4.9/5 (14)Total Time 3 hrs 30 minsCategory BrunchCalories 275 per serving
LEMON CUPCAKES WITH LEMON CURD FILLING - THE BAKING EXPLORER
From thebakingexplorer.com
Ratings 12Calories 540 per servingCategory Dessert
- Pre heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin tin with 12 yellow cupcake cases (if you can't find yellow ones any colour will do)
- Mix together the butter, sugar and lemon zest until light and fluffy, ideally using an electric whick
- Add the eggs one at a time and whisk them in throughly, then gently whisk in the self raising flour
LEMON CURD RECIPE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
5/5 (36)Category DessertServings 3.75Total Time 457338 hrs 35 mins
- Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
- 2. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold.
- 3. Serve with your desired treat. Lemon curd is best when well covered and consumed within 1-2 weeks.
LEMON CURD CAKE FILLING | SOUTHERN LIVING
From southernliving.com
Servings 1.75Total Time 4 hrs 30 minsCategory Cakes
- Whisk together egg yolks, granulated sugar, lemon zest and juice and cornstarch in a small heavy saucepan until combined. Cook mixture over medium, stirring constantly with a wooden spoon, until mixture is thick and coats the back of spoon, 6 to 8 minutes. Remove from heat. Whisk in cold butter until melted and smooth.
- Pour mixture through a fine mesh strainer into a medium bowl; discard any lumps. Place bowl with strained lemon curd in a large bowl filled with ice water. Let stand, stirring often, until mixture is cool, about 20 minutes. Remove medium bowl from ice bath, and place a piece of plastic wrap directly on lemon curd (to prevent a film from forming).
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2.7/5 Servings 8-10
EASY LEMON CURD BAR RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.3/5 (4)Total Time 50 minsCategory Dessert, SnackCalories 332 per serving
LEMON CURD CUPCAKE RECIPE - THESPRUCEEATS.COM
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Cuisine AmericanTotal Time 1 hr 35 minsCategory Dessert, CakeCalories 520 per serving
20 WAYS TO MAKE AND USE LEMON CURD | ALLRECIPES
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Estimated Reading Time 7 mins
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3.2/5 Total Time 55 minsCategory DessertCalories 544 per serving
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