Lighter Lemon Lime Curd No Butter Recipes

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.

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 don’t 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 don’t 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.

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.

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.

Steps:

• Shred lemon rind very finely to make 1/4 cup.
• Squeeze juice from lemons and limes to make 1-1/3 cups total.
• In a heavy saucepan combie juices and sugar.
• Stir in eggs, butter and 1/4 cup lemon peel.
• Cook, stirring, over med heat (DO NOT BOIL) until thickened and coats a metal spoon.
• This takes about 8 minutes.
• Will keep in fridge for a month.