CLASSIC LEMON CURD
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
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
Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network à 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
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
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
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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- Place pan over medium heat. Whisk mixture constantly, until thickened, about 6 minutes. Continue whisking constantly for several more minutes, until bubbly.
- Remove from heat. Pour lemon curd into wire mesh strainer set over a bowl. Stir with rubber spatula or spoon to force lemon curd through strainer. Discard any bits left behind in strainer.
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