Classic Lemon Curd Recipes

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CLASSIC LEMON CURD



Classic Lemon Curd image

By constantly stirring the mixture, you'll end up with luscious, velvety smooth curd. Store lemon curd in an airtight container or jar in the refrigerator for up to 1 week.

Provided by Donna Hay

Categories     HarperCollins     HarperCollins     Condiment/Spread     Condiment     Dessert     Lemon Juice     Lemon     Butter     Egg

Yield Makes 1 1/2 cups

Number Of Ingredients 6

2 eggs
2 egg yolks
1 cup (220g) caster (superfine) sugar
1 tablespoon finely grated lemon rind
1/2 cup (125ml) lemon juice
1 1/3 sticks (150g / 2/3 cup) cold unsalted butter, chopped into 3/4-inch cubes

Steps:

  • Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a medium bowl and whisk to combine.
  • Transfer the mixture to a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved.
  • Reduce the heat to low and add the butter, 3 pieces at a time, stirring continuously until melted.
  • Cook, stirring constantly, for a further 4-6 minutes or until the curd has thickened and coats the back of a spoon.
  • Immediately strain into a heatproof bowl, discarding any solids. Allow to cool slightly and cover with plastic wrap. Refrigerate for 1 hour or until chilled.

LEMON CURD



Lemon Curd image

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

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 3 cups

Number Of Ingredients 6

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 FOR DESSERT CREPES



Lemon Curd for Dessert Crepes image

Use this lemon curd recipe as a topping for Dessert Crepes.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 5

3 large egg yolks
Grated zest of 1 lemon
1/4 cup freshly squeezed lemon juice (about 2 lemons)
6 tablespoons sugar
4 tablespoons unsalted butter, cold, cut into pieces

Steps:

  • Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes.
  • Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until mixture is smooth.
  • Transfer mixture to a medium bowl. Place a sheet of plastic wrap directly on surface to prevent a skin from forming; wrap tightly. Let cool; refrigerate until firm, at least 1 hour. Store, refrigerated in an airtight container, up to 2 days.

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