English Lemon Curd Recipes

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EASY LEMON CURD RECIPE



Easy Lemon Curd Recipe image

This easy Lemon Curd recipe is super simple to make and tastes delicious! A smooth lemon spread that also makes a great filling for cakes and cupcakes.

Provided by Julia Foerster

Categories     Dessert

Time 9m

Number Of Ingredients 5

1/3 cup granulated sugar
1/3 cup fresh lemon juice
2 tsp lemon zest (finely grated)
2 large eggs (room temperature)
1/4 cup butter (room temperature)

Steps:

  • In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.
  • Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
  • Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
  • The curd keeps fresh in the refrigerator for about 1 week.

Nutrition Facts : Calories 822 kcal, ServingSize 1 serving

ENGLISH LEMON CURD



English Lemon Curd image

Lemony tart and just a little sweet. Wonderful on scones or croissants.

Provided by Al & Marti Voss

Categories     Desserts     Fillings     Fruit Fillings

Time 53m

Yield 48

Number Of Ingredients 5

1 ½ cups freshly squeezed lemon juice
6 eggs, beaten
1 cup unsalted butter, softened
1 cup white sugar
¼ cup freshly grated lemon zest

Steps:

  • Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan; cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes.
  • Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour curd into clean jars, seal, and store in the refrigerator.

Nutrition Facts : Calories 61.1 calories, Carbohydrate 5 g, Cholesterol 33.4 mg, Fat 4.5 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 9.4 mg, Sugar 4.4 g

LEMON CURD



Lemon curd image

Homemade lemon curd is quick and easy and so much more mouthwatering than the shop-bought variety.

Provided by BBC Food

Categories     Other

Yield Makes one 500g/1lb 2oz (large) jar or two 250g/9oz (small) jars

Number Of Ingredients 4

4 unwaxed lemons, zest and juice
200g/7oz unrefined caster sugar
100g/3½oz unsalted butter, cut into cubes
3 free-range eggs, plus 1 free-range egg yolk

Steps:

  • Put the lemon zest and juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
  • Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
  • Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.

ENGLISH LEMON CURD



English Lemon Curd image

This is one of the best recipes for lemon curd I've ever encountered. My husband, who has little interest in "froo-froo food" loves it served with toast or on hot biscuits (scones aren't in his repertoire)

Provided by Wilmom

Categories     Sauces

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 5

1 cup butter
2 cups sugar
3 eggs, lightly beaten
1/2 cup lemon juice
1 tablespoon grated lemon peel

Steps:

  • In top of double boiler melt butter.
  • Stir in sugar, eggs, lemon juice, lemon peel.
  • Cook over simmering water for 1 hour, or till thickened, stirring occasionally.
  • Turn off heat. Cover with lid. Allow to cool.
  • Store, covered in refrigerator up to 3 weeks.

Nutrition Facts : Calories 342.9, Fat 19.9, SaturatedFat 12.1, Cholesterol 112.2, Sodium 151.9, Carbohydrate 41.3, Fiber 0.1, Sugar 40.4, Protein 2.1

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.

PERFECT LEMON CURD



Perfect Lemon Curd image

Wonderfully tart, classic English lemon curd...perfect with scones and tea.

Provided by TAWNIE44

Categories     Side Dish     Sauces and Condiments Recipes

Time 21m

Yield 12

Number Of Ingredients 5

¾ cup fresh lemon juice
1 tablespoon grated lemon zest
¾ cup sugar
3 eggs
½ cup unsalted butter, cubed

Steps:

  • In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

Nutrition Facts : Calories 138.1 calories, Carbohydrate 14 g, Cholesterol 66.8 mg, Fat 8.9 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 5.2 g, Sodium 18.7 mg, Sugar 13 g

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.

ENGLISH LEMON CURD



ENGLISH LEMON CURD image

Number Of Ingredients 5

1 recipe - 6 eggs, beaten
1 cup unsalted butter, softened
1 cup white sugar
1 1/2 cups freshly squeezed lemon juice
1/4 cup freshly grated lemon zest

Steps:

  • Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan. Cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes.
  • Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes.
  • Pour curd into clean jars, seal, and store in the refrigerator.

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