BEST LEMON CURD TO BUY RECIPES

PERFECT LEMON CURD RECIPE | ALLRECIPES

Perfect Lemon Curd Recipe | Allrecipes image

Wonderfully tart, classic English lemon curd...perfect with scones and tea.

Provided by TAWNIE44

Categories Sauces and Condiments

Total Time 21 minutes

Prep Time 15 minutes

Cook Time 6 minutes

Yield 1 2/3 cups

Number Of Ingredients 5

Ingredients

¾ cup fresh lemon juice
1 tablespoon grated lemon zest
¾ cup sugar
3 large eggs
½ cup unsalted butter, cubed

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, CarbohydrateContent 14 g, CholesterolContent 66.8 mg, FatContent 8.9 g, FiberContent 0.1 g, ProteinContent 1.7 g, SaturatedFatContent 5.2 g, SodiumContent 18.7 mg, SugarContent 13 g

LEMON CURD RECIPE | ALTON BROWN | FOOD NETWORK

Lemon Curd Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories dessert

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 1 pint

Number Of Ingredients 4

Ingredients

5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled

Steps:

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

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