HOMEMADE LEMON PIE FILLING RECIPES
HOMEMADE LEMON CURD — LET'S DISH RECIPES
This lemon curd, made with egg yolks, sugar and lemons, is perfectly sweet and tart. It's super easy to make and can be used in so many different ways.
Provided by Danelle
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 12
Number Of Ingredients 6
Steps:
- In a medium sauce pan, whisk together sugar and egg yolks until smooth. Add the lemon juice, zest and salt.
- Place the butter in a heatproof bowl. Place a fine mesh sieve over the bowl and set aside.
- Over medium-low heat, bring the egg and lemon mixture to just boiling, stirring constantly so the curd doesn't stick to the bottom or sides of the pot. Cook and stir until the curd is thickened, translucent, and coats the back of a wooden spoon.
- Remove from the heat and pour the curd through the fine mesh sieve into the bowl. Stir until the butter is melted and the mixture is smooth. Cover with plastic wrap and let stand for 20-30 minutes before refrigerating to cool completely.
- Transfer curd to glass jars and refrigerate until ready to use.
Nutrition Facts : Calories 152 calories, CarbohydrateContent 24 grams carbohydrates, CholesterolContent 102 milligrams cholesterol, FatContent 6 grams fat, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 3 grams saturated fat, ServingSize 1, SodiumContent 82 grams sodium, SugarContent 22 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat
HOMEMADE LEMON CURD — LET'S DISH RECIPES
This lemon curd, made with egg yolks, sugar and lemons, is perfectly sweet and tart. It's super easy to make and can be used in so many different ways.
Provided by Danelle
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 12
Number Of Ingredients 6
Steps:
- In a medium sauce pan, whisk together sugar and egg yolks until smooth. Add the lemon juice, zest and salt.
- Place the butter in a heatproof bowl. Place a fine mesh sieve over the bowl and set aside.
- Over medium-low heat, bring the egg and lemon mixture to just boiling, stirring constantly so the curd doesn't stick to the bottom or sides of the pot. Cook and stir until the curd is thickened, translucent, and coats the back of a wooden spoon.
- Remove from the heat and pour the curd through the fine mesh sieve into the bowl. Stir until the butter is melted and the mixture is smooth. Cover with plastic wrap and let stand for 20-30 minutes before refrigerating to cool completely.
- Transfer curd to glass jars and refrigerate until ready to use.
Nutrition Facts : Calories 152 calories, CarbohydrateContent 24 grams carbohydrates, CholesterolContent 102 milligrams cholesterol, FatContent 6 grams fat, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 3 grams saturated fat, ServingSize 1, SodiumContent 82 grams sodium, SugarContent 22 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat
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