Dessert Buffet Lemon Curd Recipes

LEMON CURD & YOGURT FOOL

Steps:

• Put the lemon curd and yogurt into a bowl. Fold together for a rippled effect. Divide the mixture between four glasses and chill.
• Mix raspberries and icing sugar together and gently crush, then spoon with their juices over the chilled mix and serve.

LEMON CURD BITES

Steps:

• Divide lemon curd equally among phyllo shells. Top each with 1 blackberry and 1 mint leaf.

TART LEMON CURD

Steps:

• You'll need a large, heatproof glass bowl and a pot in which the bowl can rest without touching the bottom. Fill the pot with one inch of water. Bring to a simmer over medium heat.
• In a food processor or mortar and pestle, combine the sugar and lemon zest and pulse or mash until the sugar is yellow and the delicious smell of lemon sugar almost knocks you out, about a minute in the food processor or a few minutes in the mortar.
• Combine the lemon sugar, eggs, and egg yolks in the heatproof bowl. Whisk together for one minute to distribute the sugar.
• Place the bowl over the pot with simmering water and whisk constantly for about 30 seconds, until the sugar is dissolved.
• Add the lemon juice and lime juice and cook, whisking frequently, for about 10 minutes, until the curd reads 160° F on an instant read thermometer and has the consistency of sour cream. Remove the bowl from the heat.
• Whisk in the pieces of cold butter one by one until they are completely incorporated.
• Strain the curd through a fine-mesh sieve into a clean bowl.
• Curd is ready to use in recipes or transfer to the refrigerator or freezer.

DESSERT BUFFET: LEMON CURD

Steps:

• In a medium saucepan, whisk egg yolks, lemon zest and juice, and sugar. Cook over medium heat, stirring with a wooden spoon, until mixture is thick enough to coat spoon, about 8 minutes. Remove from heat. Add butter, one piece at a time, stirring until smooth.
• Pass mixture through a fine sieve into a bowl. Cover with plastic wrap; press directly on surface to prevent a skin from forming. Let cool before serving.

LEMON CURD BARS

Steps:

• Heat oven to 350 degrees F. Beat butter and sugar in large bowl until creamy. Add flour, baking soda and salt. Mix until mixture forms coarse crumbs. Pat 3/4 of mixture into bottom of ungreased 13 x 9-inch baking pan.
• Bake 10 minutes. Remove from oven and cool slightly. Spread curd over baked layer. Add coconut and almonds to remaining crumb mixture; stir to mix. Sprinkle over curd.
• Bake additional 25 minutes or until lightly brown. Remove from oven and cool slightly. Dust with powdered sugar and cut into squares.