EGG FREE LEMON CURD RECIPES
LEMON CURD RECIPE - EPICURIOUS
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
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.
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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