WHAT IS A LEMON CURD RECIPES

Name: Homemade Lemon Curd
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1-2/3 cups.
Ingredients: 3 large eggs; 1 cup sugar; 1/2 cup lemon juice (about 2 lemons); 1/4 cup butter, cubed; 1 tablespoon grated lemon zest

HOMEMADE LEMON CURD RECIPE: HOW TO MAKE IT

Homemade Lemon Curd Recipe: How to Make It image

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

Ingredients

3 large eggs
1 cup sugar
1/2 cup lemon juice (about 2 lemons)
1/4 cup butter, cubed
1 tablespoon grated lemon zest

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.

EASY LEMON CURD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Easy Lemon Curd Recipe: How to Make It - Taste of Home image

This recipe was my great-grandmother's, but she never measured anything. Fortunately, Mom watched her over the years and finally came up with the measurements.

Provided by Taste of Home

Categories Desserts

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 3 cups.

Number Of Ingredients 5

Ingredients

3/4 cup lemon juice (about 4 lemons)
Finely grated peel of 4 lemons
4 large eggs, beaten
2 cups sugar
1/2 cup butter, cubed

Steps:

Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Pour into jars; cool. , Store in refrigerator or freezer. Sauce is good on pound cake, muffins, pancakes and waffles.

Nutrition Facts : Calories 113 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 49mg sodium, CarbohydrateContent 18g carbohydrate (16g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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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
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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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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HOMEMADE LEMON CURD RECIPE: HOW TO MAKE IT

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.

See details

EASY LEMON CURD RECIPE: HOW TO MAKE IT - TASTE OF HOME

This recipe was my great-grandmother's, but she never measured anything. Fortunately, Mom watched her over the years and finally came up with the measurements.
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Desserts
Calories 113 calories per serving

Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Pour into jars; cool. , Store in refrigerator or freezer. Sauce is good on pound cake, muffins, pancakes and waffles.

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