Failproof Lemon Curd Aka You Couldnt Curdle This If You Tried Recipes

FOOL-PROOF PERFECT LEMON CURD RECIPE - (4.5/5)

Fool-Proof Perfect Lemon Curd Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 5

Ingredients

3/4 cup fresh lemon juice
1 Tbs grated lemon zest
3/4 cup sugar
3 eggs
1/2 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. Remove from heat. The curd can be stored in the refrigerator, in a tight-fitting jar, for up to one week.

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

Ingredients

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

FAILPROOF LEMON CURD, AKA: YOU COULDN'T CURDLE THIS IF YOU TRIED

Failproof Lemon Curd, Aka: You Couldn't Curdle This if You Tried image

This is the easist thing in the world to make. No more curdling, straining, or tempering egg yolks. By mixing the ingrediants before cooking, this recipe eliminates the potential for disaster. Now you have have no fuss filling for tarts, pies, cookies, or pound cake. Or simply eat it by the spoonful!

Provided by LindseyKay

Categories Dessert

Time 17m

Yield 2 cups

Number Of Ingredients 6

Ingredients

6 tablespoons unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 teaspoon grated lemon zest

Steps:

Beat the butter and sugar with an electric mixer, about 2 minute Slowly add the eggs and yolks. Beat for 1 minute Mix in the lemon juice. The mixture will LOOK curdled, but it will smooth out as the butter melts in the cooking process.
Cook the mixture over low heat in a heavy-bottomed saucepan until it looks smooth. I find it helpful to use a wisk. The mixture will smooth out as the butter melts and change from cloudy to clear.
Increase the heat to medium and cook, stirring constantly, until the mixture thickens. The entire process should take about 15 minutes.
Your lemon curd is ready when it leaves a path on the back of a spoon. If you are super careful (I'm not) you can double check readiness by temperature. It should read 170°F on a thermometer. Don't let the mixture boil.
Immeadiately transfer to a cool bowl and cool.

TOTALLY FOOL PROOF MEYER LEMON CURD

Totally Fool Proof Meyer Lemon Curd image

Totally Fool Proof Lemon Curd, made with whole eggs, uses a method which yields a very smooth and creamy Curd, without lumps.

Provided by Jill Selkowitz

Categories Dessert Sauce

Time 20m

Number Of Ingredients 6

Ingredients

85 grams Unsalted Butter (3 oz./6 Tbs., softened at room temperature)
200 grams White Sugar (1 cup)
2 large Eggs
2 large egg Yolks
150 grams Fresh Lemon Juice (2/3 cup)
1-2 tsp. Lemon Zest (grated)

Steps:

In a large bowl, beat the butter and sugar with an electric mixer, about 2 minutes.
Slowly add the eggs and yolks.
Beat for 1 minute.
Mix in the lemon juice.
The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.)
Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes.
The curd is cooked when it reaches 170°F, but you can see that it's cooked when your finger leaves a clear path on the back of a spoon. Don't let the mixture boil.
Remove the curd from the heat; stir in the lemon zest.
Transfer the curd to a bowl.
Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator
The curd will thicken further as it cools.

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