Lemon Curd Recipes

Steps:

• Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup.
• In a metal bowl whisk together zest, juice, sugar, and eggs.
• Cut butter into 4 pieces and add to mixture.
• Set bowl over a saucepan of simmering water and cook mixture, whisking occasionally, until thickened and smooth, about 20 minutes.
• Lemon curd may be kept, chilled and its surface covered with plastic wrap, 3 days.
• Serve lemon curd warm or chilled.

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.

Steps:

• In a heavy saucepan, combine the whole eggs, yolks and sugar and whisk to combine well. Stir in the salt, zest, lemon juice and butter. Place the pan over medium-low heat and cook, whisking constantly, until the butter melts and the sauce becomes thick and slightly gelatinous. Do not overcook.
• Immediately remove the pan from the heat and strain the sauce through a mesh sieve, pressing on the sauce with a rubber spatula. Refrigerate until cooled, and serve with biscuits or scones.

Steps:

• Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.
• Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into sterilised jars. Keeps in the fridge for up to 2 weeks.

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.

Steps:

• In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.

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 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:

• 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.

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.

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:

• Place the lemon juice, sugar, eggs, egg yolk, lemon zest and salt in a blender, and blend until smooth, about 30 seconds. With the motor still running, slowly pour in the oil until just combined.
• Fill a medium saucepan with about an inch of water and bring water to boil over high heat. Transfer lemon mixture to a metal mixing bowl that can nestle into top of the saucepan without touching the water. Reduce heat to medium-low and, using a potholder or towel to protect your hands, whisk constantly until the curd thickens and looks like mayonnaise, 6 to 10 minutes. Do not overcook. (If you have a double boiler, you can use that here instead of the pot and the bowl.)
• Remove bowl from the heat and inspect the curd. If you see hard bits of coagulated egg, strain the curd through a fine mesh sieve, pressing with a rubber spatula. (If it looks smooth, you can skip this step.) Transfer curd to a container and press a piece of plastic wrap against the surface to create an airtight seal. Let the curd cool to room temperature, then refrigerate until cold, at least 1 hour.

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.