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
HOMEMADE LEMON CURD
Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making this lemon curd recipe from scratch. -Mark Hagen, West Allis, Wisconsin
Provided by Taste of Home
Time 20m
Yield 1-2/3 cups.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 110 calories, Fat 5g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 45mg sodium, Carbohydrate 16g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
EASY LEMON CURD
This recipe was my great-grandmother's, but she never measured anything. Fortunately, Mom watched her over the years and finally came up with the measurements.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 cups.
Number Of Ingredients 5
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.
Nutrition Facts :
QUICK LEMON CURD
This is very easy and delicious. It is made in the microwave. When I make it, it cooks for 5 minutes total, stirring after each minute. This recipe is from All Recipes.
Provided by Lavender Lynn
Categories Dessert
Time 16m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- In a microwave bowl, whisk together the sugar and eggs until smooth.
- Stir in lemon juice, lemon zest, and butter.
- Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. It will be quite liquid but will set up somewhat overnight.
- Remove from the microwave, and pour into sterile jars.
- Store for up to 3 weeks in the refrigerator.
Nutrition Facts : Calories 116, Fat 6.7, SaturatedFat 3.9, Cholesterol 50.1, Sodium 14.4, Carbohydrate 13.6, Fiber 0.1, Sugar 12.9, Protein 1.3
MICROWAVE LEMON CURD
This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time.
Provided by CATSEO
Categories Desserts Fillings Fruit Fillings
Time 16m
Yield 16
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.
Nutrition Facts : Calories 117 calories, Carbohydrate 14.1 g, Cholesterol 50.1 mg, Fat 6.7 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 3.9 g, Sodium 14.1 mg, Sugar 13 g
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5/5 (70)Total Time 9 minsCategory DessertCalories 822 per serving
- Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
- Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
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