WHAT IS LEMON CURD WHERE DO I GET IT RECIPES

LEMON CURD RECIPE | EPICURIOUS

Lemon Curd Recipe | Epicurious image

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

Ingredients

½ cup fresh lemon juice (from about 3 lemons)
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. Do Ahead: Curd can be chilled up to 1 week.

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.

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LEMON LAYER CAKE WITH LEMON CURD RECIPE | ALLRECIPES

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Beat butter and lemon zest for frosting in a medium bowl until light and fluffy. Add confectioners' sugar and beat. Add lemon juice and beat for 1 minute. Frost the assembled cake as desired.

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Fill the tart shell with warm lemon curd and allow to set at room temperature.

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Combine the sugar, butter and lemon juice in a small saucepan over medium-low heat. Cook just until the butter melts. Whisk in the eggs. Cook, stirring frequently with a rubber spatula, until the mixture thickens and coats the back of a spoon, 6-8 minutes. Do not let the mixture bubble. Pour then press through a fine-mesh strainer into a bowl. Press plastic wrap over top and let cool to room temperature. Refrigerate until set, about 2 hours.

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Note: ** Bottled lemon juice is used to standardize acidity. Fresh lemon juice can vary in acidity and is not recommended.

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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.
From epicurious.com
Reviews 4.0
Total Time 1¼ hr

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.

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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.
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Total Time 30 minutes
Category dessert

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.

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Fill the tart shell with warm lemon curd and allow to set at room temperature.

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HOW TO MAKE LEMON CURD - BEST HOMEMADE LEMON CURD RECIPE

Combine the sugar, butter and lemon juice in a small saucepan over medium-low heat. Cook just until the butter melts. Whisk in the eggs. Cook, stirring frequently with a rubber spatula, until the mixture thickens and coats the back of a spoon, 6-8 minutes. Do not let the mixture bubble. Pour then press through a fine-mesh strainer into a bowl. Press plastic wrap over top and let cool to room temperature. Refrigerate until set, about 2 hours.

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Note: ** Bottled lemon juice is used to standardize acidity. Fresh lemon juice can vary in acidity and is not recommended.

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