LEMON CURD
Lots of lovely recipes call for lemon curd and, once again, it's something that is never the same when shop-bought. Sore wrists? See Delia's recommendation below for an electric citrus juicer, and also watch how to zest lemons in our Cookery School Video
Categories Lemons, limes and oranges Preserves
Yield Makes three 1 lb (350 ml capacity) jars
Number Of Ingredients 5
Steps:
- Begin by lightly whisking the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat. Now whisk continuously using a balloon whisk until the mixture thickens - about 7-8 minutes. Next, lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk. After that, remove it from the heat. Now pour the lemon curd into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs, seal while it is still hot and label when it is cold. It will keep for several weeks, but it must be stored in a cool place. To sterilise jars, they should be washed in mild soapy water, rinsed and dried and heated in a medium oven for 5 minutes.
FRESH LIME CURD
When life gives you a bunch of limes, make lime curd! This twist on traditional lemon curd uses limes instead. Use it as a cake filling, or any other way you desire.
Provided by Sarah
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
- Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 27.2 g, Cholesterol 61.8 mg, Fat 7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 58.9 mg, Sugar 25.5 g
LEMON CURD (STOVE TOP OR MICROWAVE METHOD) LIME OR ORANGE CURD
A British tea time favorite. This is sweet and tart. Try it on scones, muffins, and tea breads or layer on Angel Food cake with Raspberries and recipe #54868! I've also microwaved this just watch and stir a lot. For orange or lime curd, substitute appropriate fruit rind and juice. Proceed as directed. FYI- When filling a cake with this be sure to pipe a rim of frosting on the edge of the first layer, then fill inside with the chilled lemon curd, place top layer then frost.
Provided by Rita1652
Categories Sauces
Time 35m
Yield 1 1/2 cups, 18 serving(s)
Number Of Ingredients 6
Steps:
- Stove top Method:.
- In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.
- Bring just to a boil; reduce heat to medium-low and simmer 5 minutes.
- Add butter and stir until it has melted and combined.
- Remove from heat and cool to room temperature.
- Beat eggs into cooled lemon mixture until well blended.
- Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.
- Remove from heat.
- Cover and refrigerator at least 1 hour.
- Microwave Method:.
- Place butter in a large glass measure or bowl. Microwave on high for 10 seconds or until the butter is soft, but not melted.
- Whisk in the sugar, lemon rind and lemon juice. Add the whole eggs and yolks and blend well.
- Cover with parchment paper and microwave on high for 3 minutes, stirring well after each minute or until mixture thickens and coats spoon.( May need more time for all microwave ovens are different so be sure it coats the spoon as for a custard!).
- Cover and refrigerator at least 1 hour.
- Pour into a sterilized glass jar(s) (jam jars are perfect) and leave to cool.
- Store in the refrigerator.
LIME, ORANGE OR LEMON CURD
Easy to make and so many uses, I like to mix a few tablespoons with some rum and drizzle that over coconut ice cream. Not to forget it is a nice gift.
Provided by PetsRus
Categories Sauces
Time 45m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Soften the limes by rolling them back and forth with your hands on the kitchen counter; you will get more juice out of them if you do this.
- Grate the zest very finely, take care that you dont grate the white pith.
- Squeeze the juice out of the fruit; you will need 150mL.
- Put the rind (zest), butter, sugar and juice in a heatproof basin.
- Stand this over a pan of boiling water and heat until the sugar and butter have melted.
- Lower the heat, you dont want the water to boil now.
- Whisk in the eggs, when incorporated use a wooden spoon and stir until the curd has thickened and coats the back of the spoon, 20 to 25 minutes.
- Pour into hot jars, when cool label them.
- Use this recipe also to make orange or lemon curd, just make sure you have 150mL juice Keep in the fridge.
Nutrition Facts : Calories 638.1, Fat 34, SaturatedFat 20.5, Cholesterol 205.3, Sodium 319.8, Carbohydrate 85.3, Fiber 2.5, Sugar 77.1, Protein 5.1
FAST MICROWAVE LEMON CURD RECIPE WITH LIME AND ORANGE VERSIONS
After blending the egg and juice mixture, use a microwave to make lemon, lime, or orange curd in 3-4 minutes.
Provided by Paula Rhodes
Categories Desserts
Time 14m
Number Of Ingredients 6
Steps:
- Melt ½ c butter in a small Pyrex measuring cup. Set aside.
- If using a blender or food processor: Add grated rind from 2 lemons, ½ c juice, 3/4 c sugar, a pinch of salt, and 3 eggs to a blender or food processor. Blend on the highest speed until you can barely see the grated rind. Pour the blended curd mixture into a 2-quart Pyrex batter bowl.
- If you are using an immersion blender or a whisk: Combine grated rind from 2 lemons, ½ cup juice, ¾ cup sugar, a pinch of salt, and 3 eggs in a large Pyrex bowl or batter bowl (2-quart measuring pitcher). Blend thoroughly.
- Pour melted butter into the lemon mixture and continue to blend until smooth.
- Microwave on HIGH for 3-4 minutes, whisking well after each minute. Toward the end, whisk every 15-30 seconds. Don't let the mixture boil. It should be thick, with a silky coating over the back of a spoon. It will thicken when chilled.
- Store the warm curd in clean glass jars in the refrigerator for 2 weeks. Can be kept in the freezer for up to a year. Defrost completely before using.
Nutrition Facts : ServingSize 1 tablespoon, Calories 101 kcal, Carbohydrate 10 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 46 mg, Sodium 63 mg, Sugar 10 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 3 g
MIXED CITRUS CURD
This citrus curd is a great filling for all types of cakes. I love this one in a wedding cake that I make that uses poppy seeds, lemon, lime and orange zest in the batter. If you use a cream cheese frosting, it's just about perfect. You can also serve it with fresh British scones.
Provided by [email protected]
Categories Desserts Fillings Fruit Fillings
Time 2h30m
Yield 12
Number Of Ingredients 10
Steps:
- Place sugar, butter, eggs, juices, zests, and salt in a 2-quart saucepan over medium heat. Cook, whisking constantly, until curd starts to bubble and thicken, and can coat the back of a wooden spoon, 8 to 10 minutes. Remove from heat and pour into a bowl. Place a piece of plastic wrap over the surface to prevent a skin from forming.
- Refrigerate curd until set, 2 to 3 hours.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 14.8 g, Cholesterol 66.8 mg, Fat 8.9 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 5.2 g, Sodium 44.7 mg, Sugar 13.5 g
LEMON LIME CURD
Categories Citrus Egg Dessert Quick & Easy Wheat/Gluten-Free Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- In a heavy saucepan whisk together the sugar, the whole eggs, the yolks, the juices, and the zests and cook the mixture over moderately low heat, whisking, until the sugar is dissolved. Add the butter, cook the mixture over low heat, whisking, for 10 to 12 minutes, or until it registers 160°F. on a candy thermometer, and transfer it to glass jars. The curd keep, covered and chilled, for 2 weeks. Serve the curd as a spread with sweet breads.
CITRUS CURD
These days, I like to carbonate my curds (see page 134, for example), but you could serve this one, with its mix of lemon, lime, and orange, as is, spooned over berries or over sorbet, or both.
Yield makes about 1 cup
Number Of Ingredients 6
Steps:
- Set up an ice bath in a large bowl.
- Whisk the sugar and egg yolks in a heatproof bowl until the sugar dissolves. Stir in the juices and water and set the bowl over a pot of simmering water. Cook, stirring often with a heatproof rubber scraper, until the curd reaches 180°F.
- Mix the curd with an immersion blender and strain into a bowl. Set into the ice bath to chill completely. Cover with plastic wrap and refrigerate until you're ready to serve it.
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