CURD RECIPE RECIPES

LEMON CURD RECIPE | EPICURIOUS

Lemon Curd Recipe | Epicurious image

This classic lemon curd recipe calls for nothing other than lemons, eggs, sugar and butter. Serve it on scones, in yogurt, or between layers of meringue.

Provided by The Gourmet Test Kitchen

Total Time 1¼ hr

Cook Time 20 min

Yield Makes about 1⅓ cups

Number Of Ingredients 5

Ingredients

½ cup fresh lemon juice (from about 3 lemons)
2 teaspoons finely grated fresh lemon zest
½ cup sugar
3 large eggs
¾ stick (6 tablespoons) unsalted butter, cut into bits

Steps:

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour. Do Ahead: Curd can be chilled up to 1 week.

ORANGE CURD RECIPE | INA GARTEN | FOOD NETWORK

Orange Curd Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 3 cups

Number Of Ingredients 7

Ingredients

4 oranges, at room temperature
1 1/2 cups sugar
1/4 pound unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/2 cup freshly squeezed orange juice
1/8 teaspoon kosher salt
16 long stem strawberries, for dipping

Steps:

Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange 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 orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.
Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.

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MERINGUE SHELLS WITH LEMON CURD RECIPE: HOW TO MAKE IT

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From tasteofhome.com
Reviews 4
Total Time 01 hours 10 minutes
Category Desserts
Calories 146 calories per serving

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Total Time 15 minutes
Category Desserts
Calories 113 calories per serving

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.

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ORANGE CURD RECIPE - MARTHA STEWART

Use this orange curd to make Meringue Eggs.
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Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.

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Total Time 1 hours
Category Afternoon tea, Dessert
Calories 724 calories per serving

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ORANGE CURD RECIPE - MARTHA STEWART

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