RECIPE FOR LEMON CURD RECIPES

Name: Lemon Curd
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 cups
Ingredients: 3 lemons; 1 1/2 cups sugar; 1/4 pound unsalted butter, room temperature; 4 extra-large eggs; 1/2 cup lemon juice (3 to 4 lemons); 1/8 teaspoon kosher salt

LEMON CURD RECIPE | INA GARTEN | FOOD NETWORK

Lemon Curd Recipe | Ina Garten | Food Network image

Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network Ã it's the perfect filling for cakes, pastries and tarts.

Provided by Ina Garten

Categories dessert

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 3 cups

Number Of Ingredients 6

Ingredients

3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

Steps:

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon 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 lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

LEMON CURD RECIPE RECIPE - EPICURIOUS

Lemon Curd Recipe Recipe - Epicurious image

A classic Lemon Curd recipe, made with lemon juice and zest, whole eggs, and butter. Use your lemon curd on scones, in yogurt, or between layers of meringue.

Provided by EPICURIOUS.COM

Total Time 1¼ hr

Cook Time 20 min

Yield Makes about 1⅓ cups

Number Of Ingredients 5

Ingredients

½ cup fresh lemon juice
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.

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LEMON CURD RECIPE | ALTON BROWN | FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 20 minutes
Category dessert
Cuisine american

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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Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making this lemon curd recipe from scratch. —Mark Hagen, West Allis, Wisconsin
From tasteofhome.com
Reviews 4.9
Total Time 20 minutes
Calories 110 calories per serving

In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.

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LEMON CURD RECIPE - RECIPES AND COOKING TIPS - BBC GOOD F…

There’s nothing quite like a simple, zesty, homemade lemon curd. Perfect on toast, scones, hot buttered crumpets or rippled through ice cream
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Total Time 25 minutes
Category Condiment
Calories 50 calories per serving

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.

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Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.
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Total Time 8 hr (includes chilling)

Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.

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LEMON CURD MARBLED CHEESECAKE RECIPE RECIPE | E…

Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.

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LEMON CURD RECIPE - BBC FOOD

Homemade lemon curd is quick and easy and so much more mouthwatering than the shop-bought variety.
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Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.

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LEMON CURD CHEESECAKE RECIPE: HOW TO MAKE IT

This creamy lemon cheesecake has a lovely soft texture and cuts nicely. The curd adds a fresh, tangy flavor. —Becky West, Statesboro, Georgia
From tasteofhome.com
Reviews 5
Total Time 01 hours 50 minutes
Category Desserts
Calories 563 calories per serving

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap securely around pan., In a small bowl, mix crushed wafers and melted butter. Press onto the bottom and 3/4 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese, sour cream and sugar until smooth. Beat in lemon zest and juice. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 1 to 1-1/4 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer., Meanwhile, in a small heavy saucepan, whisk together first 5 curd ingredients. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove immediately to a small bowl; cool completely., Gently spread curd over cheesecake. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with fresh lemon zest strips.

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LEMON CURD FOR CANNING RECIPE - FOOD.COM

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Calories 1292 per serving

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