LEMON CURD POTS
Try using rhubarb instead of chocolate to top off these zesty lemon desserts
Provided by John Torode
Categories Dessert, Dinner
Time 5m
Number Of Ingredients 4
Steps:
- Take four small freezer-proof pots or ramekins and divide the lemon curd between them. Top with the cream, grate some chocolate over and place the pots in the freezer until well chilled. Serve with biscuits of your choice on the side.
Nutrition Facts : Calories 404 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 39.2 grams sugar, Fiber 0.5 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium
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 POTS
This sounds really simple to make and they look very elegant compared to the work involved. I found this recipe in the Winter 2008 copy of the BBC Easy Cook magazine. The cooking time I listed is really the chilling time.
Provided by Sarah_Jayne
Categories Frozen Desserts
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Divide the lemon curd between four small, freeze proof pots or ramekins.
- Top with the cream.
- Grate some chocolate over the top of each pot.
- Place the pots in the freezer for an hour, until well chilled.
Nutrition Facts : Calories 125.5, Fat 13.4, SaturatedFat 8.3, Cholesterol 35.7, Sodium 11.6, Carbohydrate 2.8, Fiber 1.2, Sugar 0.1, Protein 1.4
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
THE NATIONAL TRUST HERITAGE LEMON CURD: CROCK POT OR TRADITIONAL
A wonderful classic British preserve. Spread it thickly on fresh baked bread, crumpets, muffins or hot buttered toast. It's also delicious on pancakes and if used as a filling for cakes or tarts - such as my Recipe #176514. This recipe has the benefit of being made in the Crock Pot/Slow Cooker, acting as a bain marie which allows you time to being doing other things in the kitchen! I have also given instructions for the more traditional method if you don't have a slow cooker. A jar or two makes a lovely gift - tie a pretty ribbon around the neck of the jar and provide a recipe tag as well. We like our lemon curd quite tangy - so if you are not keen on a very lemony taste - increase the sugar by about 2 to 3 ounces, or use 2 lemons only. This can also be made with oranges or limes, or a mixture of all three Citrus fruits; it will then be called St.Clement's Curd, from the Nursery Rhyme "Oranges and Lemons - The Bells of St.Clements". (This recipe was adpated from The National Trust Cookbook, hence the title of this lemon curd recipe!)
Provided by French Tart
Categories Dessert
Time 2h15m
Yield 4 small jars of Lemon Curd
Number Of Ingredients 6
Steps:
- Firstly, pour about 2 inches/5 cm of very hot water into the ceramic part of your slow cooker and turn it onto high heat. Put the lemon juice, lemon rind, sugar and butter into the largest heatproof bowl which will fit inside your slow cooker. Put the bowl into the slow cooker and pour enough near-boiling water to come halfway up the sides of the bowl.
- Leave the mixture in the slow cooker for about 15 minutes stirring occasionally until the sugar has dissolved and the butter has melted. Take the bowl out of the cooker and leave to cool for a few minutes, then turn the cooker to a low heat.
- Beat the eggs and then strain them through a sieve into the lemon curd mixture and whisk well until it is combined. Cover the bowl with a lid or foil if no lid is available and put it back into the slow cooker.
- Cook the lemon curd on a low heat for about 1 1/2 to 2 hours, or until it is thick enough to cover the back of the wooden spoon, stirring every 15 to 25 minutes - I left mine without stirring for about 30 minutes with no harm done!
- NOTE. (My mum makes it this way and does NOT stir it as often as I do; she says it works very well - and if it looks curdled at any stage, a brisk whisk at the end of the cooking time brings at all back together.).
- Pour the lemon curd into some small warmed sterilized jars, cover and seal. You can store this in a cool place or ideally in the fridge and it will keep for 3 months. Once the jar is opened then it must be kept in the fridge and will last for one month.
- TRADITIONAL COOKING METHOD.
- Grate rind of lemons and squeeze out juice. Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water.
- Stir with a wooden spoon until thick and curd coats the back of the spoon.
- Pour into warm sterile jars, cover, seal and label.
- Refrigerate.
INSTANT POT® LEMON CURD
Making lemon curd is so easy--let the Instant Pot® do all the hard work on this one. In no time at all, you will have lusciously smooth, super tangy, wonderfully delicious lemon curd to use as you please!
Provided by Rebekah Rose Hills
Time 45m
Yield 16
Number Of Ingredients 5
Steps:
- Combine sugar, lemon juice, egg, and egg yolk in a blender and blitz briefly. While the blender is running, pour in the melted butter. Allow to blend just until smooth (may be a little frothy).
- Pour lemon curd into a large 4-cup glass measurer (or another Instant Pot® safe container that you can cover). Cover the measuring cup with foil.
- Place the trivet inside the Instant Pot® and pour 1 1/2 cups of water around.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Carefully remove the container from the Instant Pot®, and discard the foil. Use a whisk to whip the mixture until it comes together and is even and smooth (if it gets a little lumpy or curdled for a minute, keep whisking until it smoothes out).
- Lemon curd will be thin will it is warm but will thicken quite a bit as it sets up and cools. Refrigerate in a sealed container once cooled.
Nutrition Facts : Calories 59.3 calories, Carbohydrate 7 g, Cholesterol 32.1 mg, Fat 3.5 g, Protein 0.6 g, SaturatedFat 2 g, Sodium 25.4 mg, Sugar 6.5 g
More about "lemon curd pots recipes"
LEMON CURD – INSTANT POT RECIPES
From recipes.instantpot.com
ROOTITOOT LEMON CURD – INSTANT POT RECIPES
From recipes.instantpot.com
LEMON CURD TART – INSTANT POT RECIPES
From recipes.instantpot.com
LEMON CURD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
INSTANT POT LEMON CURD RECIPE - THE SPRUCE EATS
From thespruceeats.com
5/5 (6)Category Snack, Dessert, Breakfast, CondimentAuthor Alison RossCalories 182 per serving
HOW TO MAKE LEMON CURD - ALLRECIPES
From allrecipes.com
PAVLOVA WITH MEYER LEMON CURD & CITRUS SALAD RECIPE | EATINGWELL
From eatingwell.com
RECIPES USING LEMON CURD | THE SALTY POT
From thesaltypot.com
POTS OF LEMON CURD - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
MAKE AHEAD, LUXURIOUSLY CREAMY LEMON POTS DE CREME
From carlsbadcravings.com
ORANGE AND LEMON CURD POTS RECIPE | DESSERT RECIPES
From pbs.org
INSTANT POT LEMON CURD - NO JAR METHOD - PRESSURE COOK RECIPES
From pressurecookrecipes.com
INSTANT POT LEMON CURD CHEESECAKE - AMANDA'S COOKIN'
From amandascookin.com
LEMON CURD CHEESECAKE - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
HOW TO MAKE LEMON CURD IN THE INSTANT POT - KIND OF DOMESTIC
From kindofdomestic.com
HOW TO MAKE LEMON CURD {4 INGREDIENTS RECIPE}
From tangerinezest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #cuisine #preparation #occasion #5-ingredients-or-less #desserts #easy #european #beginner-cook #dinner-party #holiday-event #kid-friendly #romantic #frozen-desserts #puddings-and-mousses #english #dietary #valentines-day #taste-mood #sweet #4-hours-or-less
You'll also love