VANILLA CURD RECIPES
HOMEMADE LEMON CURD RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 1-2/3 cups.
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 110 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 45mg sodium, CarbohydrateContent 16g carbohydrate (16g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
HOMEMADE LEMON CURD RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 1-2/3 cups.
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 110 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 45mg sodium, CarbohydrateContent 16g carbohydrate (16g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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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.
From epicurious.com
Reviews 3.9
Total Time 8 hr (includes chilling)
From epicurious.com
Reviews 3.9
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 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
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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Delicate, buttery and festooned with colored sugar or sprinkles, spritz cookies are a holiday staple. You can make excellent ones without any special items like the vanilla bean paste and cultured butter called for here. But those ingredients will make your cookies even more delicious. You can leave them tasting purely of vanilla, or add another optional flavoring, such as citrus zest, cinnamon or cardamom, or almond extract. These fragile cookies don’t ship well on their own, but you can increase their stability by turning them into sandwich cookies, filled with chocolate, Nutella, or thick jam.
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Reviews 4
Total Time 1 hours
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Reviews 4
Total Time 1 hours
- Bake until firm to touch and golden brown at edges, about 12 to 17 minutes. Transfer cookies onto a wire rack to cool completely.
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From foodnetwork.com
Reviews 4.2
Total Time 1 hours 35 minutes
Category dessert
Reviews 4.2
Total Time 1 hours 35 minutes
Category dessert
- Fill the tart shell with warm lemon curd and allow to set at room temperature.
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LEMON CURD TART RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.2
Total Time 1 hours 35 minutes
Category dessert
Reviews 4.2
Total Time 1 hours 35 minutes
Category dessert
- Fill the tart shell with warm lemon curd and allow to set at room temperature.
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No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of our fun suggested stir-ins.
From foodnetwork.com
Reviews 4.8
Total Time 5 hours 15 minutes
Category dessert
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Reviews 4.8
Total Time 5 hours 15 minutes
Category dessert
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
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From australianeggs.org.au
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Category Desserts, Vegetarian
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Reviews 4.1
Total Time 45 minutes
Category Desserts, Vegetarian
Calories 17 calories per serving
- Serve with fresh berries and a dollop of whipped cream
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