LEMON CURD
This vibrant yellow, sweet-tart curd is delicious served alongside scones, pound cake or ice cream.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Add enough water to a medium saucepan to measure 1-inch deep and bring to a simmer over medium-high heat. Combine the egg yolks, sugar, lemon juice and zest in a medium metal bowl and whisk until smooth. Place the bowl on top of the saucepan (make sure the bottom of the bowl is not touching the water) and whisk until the curd is thickened, light yellow and coats the back of a spoon, about 8 minutes. Remove the curd from the heat and use a spatula to stir in the butter, one piece at a time, allowing each addition to melt before adding the next. Transfer to a clean container and press a sheet of plastic wrap directly against the surface of the curd. Chill thoroughly, at least 3 hours.
LEMON CURD
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.
LEMON CURD
Steps:
- Whisk together the juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in the butter and cook over moderately-low heat, whisking frequently, until the curd is thick enough to coat a spoon, about 6 minutes. Strain the curd through a mesh strainer or sieve to remove any cooked egg bits. Transfer the lemon curd to a bowl, cover its surface with plastic wrap to prevent a skin from forming and chill at least 1 hour, until cold. Serve the lemon curd in tart shells, over pound cake, ice cream, or as a spread. Serving suggestions: Serve the lemon curd in tart shells topped with fresh berries, over toast or scones, as a filling for lemon meringue pie, or as a filling for cookies, cakes, or pastries.
LEMON CURD
Steps:
- Combine 1/2 cup plus 2 tablespoons of butter, 1/2 cup plus 1 tablespoon of sugar, and the lemon juice in a medium saucepan. Bring mixture to boil over medium heat.
- Blend egg yolks with remaining sugar in a medium bowl, using a whisk. Temper eggs by slowly adding 1/3 of the boiling mixture to the eggs, stirring constantly. Return egg mixture to saucepan, over low heat, and stir the mixture until it boils. Whisk in the lemon zest and remaining butter and remove from the heat.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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.
LEMON CURD BY FINE COOKING
This is the lightest, creamiest lemon curd I've ever had. It does not curdle so there are no tiny bits of cooked egg to ruin the look of the curd. The flavors are well balanced. I've used it as a topping for lemon cake and a filling for tarts and as a jar-to-spoon treat. (Yum!) I found this recipe at the finecooking.com website. You can check there for great pictures of the process to help you on your first try with this.
Provided by RedFarmGirl
Categories Sauces
Time 40m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a large bowl, beat the butter and sugar with an electric mixer, about 2 minutes.
- Slowly add the eggs and yolks. Beat for 1 minute.
- Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
- In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.)
- Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes; It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil.
- Remove the curd from the heat; stir in the lemon zest.
- Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools.
- Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
Nutrition Facts : Calories 836.5, Fat 44, SaturatedFat 25.1, Cholesterol 461.9, Sodium 384.7, Carbohydrate 106.8, Fiber 0.3, Sugar 102.2, Protein 9.6
FOOD NETWORK MAGAZINE LEMON CURD
Make and share this Food Network Magazine Lemon Curd recipe from Food.com.
Provided by K.K.2765
Categories Dessert
Time 27m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Whisk the lemon zest, lemon juice, sugar, salt in to a medium saucepan. Whisk the whole eggs and egg yolks in a small bowl, then whisk into lemon mixture.
- Cook the mixture over medium heat. Don't stop whisking (or you while make eggs). Whisk until it's like a pudding. 6-8 minutes. Remove from heat and whisk in the butter a few pieces at a time.
- Strain the mixture through a fine-mesh sieve in to a small bowl. Push it through with a rubber spatula. (TASTE TEST) Press plastic wrap directly on surface preventing skin from forming. Chill at least 2 1/2 hours and up to 5 days.
Nutrition Facts : Calories 196.7, Fat 9.1, SaturatedFat 4.8, Cholesterol 147.3, Sodium 50, Carbohydrate 26.5, Fiber 0.1, Sugar 25.5, Protein 3.4
LEMON CURD
A New Zealand recipe from ecook.com.co.nz Posting for ZWT 5. You can also serve in mini phyllo shells, put a tiny bit of whipped cream on, and garnish with teeny lemon strips.
Provided by WiGal
Categories Lemon
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Beat the eggs with a pinch salt until smooth.
- Strain.
- Place the eggs, melted butter, sugar, lemon rind and juice into the top of a double saucepan.
- Cook over simmering water for about 10-15 minutes, stirring constantly until thickened.
- Alternatively cook in the microwave on medium high for about 10 minutes, stirring regularly to prevent the mixture curdling.
Nutrition Facts : Calories 330.5, Fat 20.1, SaturatedFat 11.8, Cholesterol 168.8, Sodium 76, Carbohydrate 35, Fiber 0.1, Sugar 33.9, Protein 4.4
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