Lemon Curd Without Butter Recipes
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.
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
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 (WITHOUT BUTTER)
Make and share this Lemon Curd (Without Butter) recipe from Food.com.
Provided by Chickee
Categories Healthy
Time 20m
Yield 2 jars
Number Of Ingredients 4
Steps:
- Wash lemons carefully and zest, by taking care not to get the white pith. Juice the lemons.
- Put the zest into a pan, add the cornflour mixed with lemon juice. Add the sugar.
- Whisk lightly over a slow heat until dissolved.
- Beat eggs, and then add to the lemon mix, continuously whisking.
- Turn up the temperature a little and whisk continually until the mixture thickens (about 3-4 minutes).
- Remove from heat then pour directly into jam jars. After they have cooled, refrigerate.
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NO-BUTTER LEMON CURD - FOOD NOUVEAU
Remove from the heat and let cool until warm. In a small bowl, whisk the eggs together, and gradually pour into the lemon-sugar syrup, …
From foodnouveau.com
5/5 (10)Servings 2
From foodnouveau.com
5/5 (10)Servings 2
- In a saucepan set over medium heat, whisk the lemon juice and sugar together until the sugar is completely dissolved (the mixture doesn’t need to boil.) Remove from the heat and let cool until warm. In a small bowl, whisk the eggs together, and gradually pour into the lemon-sugar syrup, whisking constantly to incorporate. Place the saucepan back over medium heat. Add the cornstarch mixture and whisk to incorporate.
- Continue whisking until the mixture is thick like a soft pudding (make sure to whisk constantly so the mixture doesn’t stick to the bottom of the pan and burn.) Remove from the heat. Whisk in the regular heavy cream. If you're expecting a brighter yellow hue, feel free to add a drop of yellow food coloring, but I prefer my lemon curd to retain its natural soft yellow shade.
- STORAGE: Transfer to an airtight jar and refrigerate until completely cold. The lemon curd will keep for up to a week.
HEALTHY LEMON CURD WITHOUT BUTTER | FITFOODWIZARD.COM
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Lemon Curd (Without Butter) Recipe - Food.com great www.food.com. Juice the lemons. Put the zest into a pan, add the cornflour mixed with lemon juice. Add the sugar. Whisk lightly over a slow heat until dissolved. Beat eggs, and then add to the lemon mix, continuously whisking. Turn up the temperature a little and whisk continually until the mixture thickens (about 3-4 minutes). ...
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Lemon Curd Method: Instant Pot. Rating: 1/10. About this method: With this method described by Mel’s Kitchen Cafe, you combine melted butter, lemon juice and zest, sugar, and eggs in a blender, then pour that mixture into a heatproof bowl or glass measuring cup that fits inside the Instant Pot. Cover the bowl with foil and place on the ...
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LEMON CURD WITHOUT BUTTER - RECIPES - PAGE 5 | COOKS.COM
1. Place butter into a metal bowl and ... melted, add the lemon peel, lemon juice and sugar. ... jars and cover. Refrigerate until ready to use.
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Lemon curd without butter is the best recipe for foodies. It will take approx 20 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make lemon curd without butter at your home.. The ingredients or substance mixture for lemon curd without butter recipe that are useful to cook such type of recipes are:
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Line a 23x33cm/9x13in Swiss …. 2. Whisk the egg whites in a clean large bowl using an electric mixer on full …. 3. Spread the meringue mixture into the prepared tin, sprinkle with the chopped …. 4. To make the lemon curd, put the butter into a heatproof bowl, add the sugar …. 5.
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The first step in making lemon curd at home is to wash and then zest the lemons with a microplane grater. Then juice the lemons into a separate bowl by either squeezing the juice out by hand or using a manual juicer. Set the lemon juice and lemon zest aside. Next, get out 4 large eggs. You need 2 whole eggs and 2 egg yolks for this recipe, so ...
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Let the curd cool a bit, then cover and chill until cold. It will thicken more as it cools. Whip the cream and confectioner's sugar together until stiff peaks form. Gently fold in the chilled lemon curd until no streaks are left. Fill 4 glasses or jars with the curd and then cover and refrigerate again until serving.
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DAIRY-FREE LEMON CURD WITH OLIVE OIL RECIPE - THE …
Slowly add the olive oil 1 tablespoon at a time, mixing after each addition until the oil is fully blended into the curd. Run a finger down the back of the spoon—if a clean line on the spoon remains, the curd is ready. (In total, the curd will take about 10 to 12 minutes to cook.) Place a fine mesh strainer over a clean nonreactive bowl or ...
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Preheat oven to 350 degrees. Butter 8-inch square baking dish. Sift ... in butter and lemon peel. Combine hot water, molasses ... temperature, spooning lemon curd over each piece. Remove peel ... about 3 1/2 cups.
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