CURD RICE RECIPES
LEMON CURD RECIPES - BBC GOOD FOOD
Whip up a pot of luscious lemon curd with our easy recipe, then make one of our favourite citrussy sweet treats. Try a fruity sponge, a rich fool or trifle.
Provided by Good Food team
Number Of Ingredients 1
LEMON CURD RECIPE - BBC GOOD FOOD
There’s nothing quite like a simple, zesty, homemade lemon curd. Perfect on toast, scones, hot buttered crumpets or rippled through ice cream
Provided by Miriam Nice
Categories Condiment
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield makes 1 200g jar
Number Of Ingredients 4
Steps:
- Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.
- Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into sterilised jars. Keeps in the fridge for up to 2 weeks.
Nutrition Facts : Calories 50 calories, FatContent 3 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 6 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.07 milligram of sodium
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Using a prepared lemon curd makes baking tangy, fruity lemon bars so easy you can whip up a batch anytime. Coconut and almonds add extra richness and texture.
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PAUL HOLLYWOOD'S YORKSHIRE CURD TART RECIPE - BBC FOOD
Curd tarts were traditionally baked for Whitsuntide, when many Yorkshire villages held feasts and fair days. The filling was originally made from ‘beestings’, the first, very rich milk from newly calved cows, though nowadays it’s easier (and just as good) to use curd cheese. Rosewater is a classic flavouring.
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- Pour the filling into the pastry case and grate a little nutmeg over the surface. Bake for about 20 minutes, until the filling is just set. Leave to cool completely in the tin before slicing.
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PAUL HOLLYWOOD'S YORKSHIRE CURD TART RECIPE - BBC FOOD
Curd tarts were traditionally baked for Whitsuntide, when many Yorkshire villages held feasts and fair days. The filling was originally made from ‘beestings’, the first, very rich milk from newly calved cows, though nowadays it’s easier (and just as good) to use curd cheese. Rosewater is a classic flavouring.
Equipment and preparation: you will need a 20cm/8in loose-based sandwich cake tin (2-3cm/1in deep).
From bbc.co.uk
Reviews 5
Cuisine British
From bbc.co.uk
Reviews 5
Cuisine British
- Pour the filling into the pastry case and grate a little nutmeg over the surface. Bake for about 20 minutes, until the filling is just set. Leave to cool completely in the tin before slicing.
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