Lemon Curd Pudding Recipes
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.
FASTEST EVER LEMON PUDDING
Being short of time needn't stop you making your own pudding. This microwave-friendly sponge is ready in 10 minutes and can easily be a chocolate pud too
Provided by Good Food team
Categories Dessert, Supper
Time 10m
Number Of Ingredients 8
Steps:
- Mix the sugar, butter, flour, eggs, lemon zest and vanilla together until creamy, then spoon into a medium microwave-proof baking dish. Microwave on High for 3 mins, turning halfway through cooking, until risen and set all the way through. Leave to stand for 1 min.
- Meanwhile, heat the lemon curd for 30 secs in the microwave and stir until smooth. Pour all over the top of the pudding and serve with a dollop of crème fraîche or scoops of ice cream.
Nutrition Facts : Calories 457 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.75 milligram of sodium
MY FAVORITE LEMON PUDDING
Steps:
- Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
- Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
- Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.
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- Put all the ingredients into a medium saucepan and give it a good whisk to combine and break up the yolks. Let the mixture sit for 5 minutes, then stir again to make sure the cornstarch is dissolved. Don't worry about tiny lumps, they'll dissolve as the pudding cooks.
- Cook over medium heat, stirring almost constantly with a whisk at first, then switching to a silicone spoonula as it thickens. You want to avoid the pudding scorching on the bottom or sides of the pan, so modulate the heat and keep stirring.
- Just as the pudding comes to a boil, it should be thick and glossy. Remove from the burner just as the first large bubbles surface, don't let it continue to boil.
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- A great excuse to use up a jar of lemon curd and with an all-in-one batter, even if you aren’t a natural baker, it’s difficult to go too far wrong.
- 20cm x 14cm x 5cm. In a mixing bowl, beat the sugar, butter, flour, baking powder, eggs, lemon zest and vanilla extract until a smooth batter forms.
LEMON CURD PUDDING | JAMIE OLIVER RECIPES
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- Preheat the oven to 200ºC/400ºF/gas 6. Put the butter and sugar in a mixing bowl, grate in the lemon zest and cream together until pale and fluffy.Separate the eggs, then add the egg yolks and flour, and beat in.
- Add the milk and 3 tablespoons of lemon juice, and mix well.Whisk the egg whites in a separate bowl until stiff, then add the rest of the mixture.
- Pour into a buttered ovenproof dish, stand the dish in a roasting tin about a third full of water, then bake in your preheated oven for about 45 minutes until the top is set and spongy and it's a nice golden colour.
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- Blend the lemon zest, juice, coconut milk, water, sweetener, salt and turmeric until well combined. Add chia seeds and pulse once or twice to distribute the chia seeds well.
- Pour the mixture into glasses. Chill overnight in the refrigerator. Stir once after an hour or so to distribute the chia seeds if needed.
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- Preheat the oven to 350°. Line the bottom and sides of a 12-by-16-inch jelly-roll pan with aluminum foil and coat with cooking spray. Arrange the brioche slices in the prepared pan, fitting them in a snug single layer.
- In a medium heavy saucepan, combine the milk with 1/4 cup plus 2 tablespoons of the sugar and bring to a simmer. In a medium bowl, whisk the eggs with the remaining 1/4 cup plus 2 tablespoons sugar. Whisk 1 cup of the hot milk into the eggs, then whisk in the remaining hot milk until thoroughly blended. Add the lemon zest and slowly whisk in the lemon juice. Pour the custard mixture evenly over the brioche and soak for 10 minutes.
- Bake the brioche on the middle rack of the oven for 30 minutes, turning the pan halfway through. Transfer the pan to a cooling rack and let the bread pudding cool to room temperature, about 1 hour. Refrigerate until chilled, 1 hour.
- Line a 10-by-5-inch loaf pan with plastic wrap, allowing 3 inches of overhang. Lightly coat the inside of the plastic wrap with cooking spray.
20 EASY LEMON CURD DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published 2021-11-02Category Desserts, Recipe Roundup
- Simple Lemon Curd Recipe. If you’ve never made lemon curd before, don’t worry. It’s easier than you think. Just remember to add the eggs, and you shouldn’t have any issues!
- Gluten-Free Fruit Tart with Lemon Curd. I almost always see fruit tarts filled with either whipped cream or pastry cream. They’re both mild, sweet, and pair pleasantly with the fruit on top.
- Lemon Tartlets With Lemon Curd. I know I said you don’t usually eat fruit curds on their own, and that’s still true. This recipe uses a pastry shell to reduce the sharpness.
- Lemon Curd Loaf Cake. Lemon loaves can so easily go wrong, and it’s awful when they come out dry. But since they need so long in the oven, it’s not always easy to find that balance between cooked and overcooked.
- Lemon Shortbread Squares with Homemade Lemon Curd. When I’m in a rush, this is my go-to recipe. I use whatever fruity jam I have on hand and make a quick shortbread base, baking until it’s golden and bubbling.
- Lemon Drop Thumbprint Cookies. Thumbprint cookies are always a hit, and they’re a great little cookie to make with the kids. I bet they’ll love getting their hands dirty and tasting the yummy cookies when they’re done.
- Blueberry & Lemon Croissant Bake. If you’ve ever made bread pudding, you’ll know it’s dense, sweet, creamy, and best served warm. The key to making the best bread pudding is to use stale brioche.
- Vegan Lemon Cheesecake. I mentioned above that I once forgot to add the eggs to my lemon curd. It was a while before I realized it wasn’t thickening, and that’s I’d missed a key ingredient.
- Lemon Curd Almond Cake Vegan & Gluten-Free. Here’s another vegan lemon curd recipe, and you’ll notice right away that it’s agar agar-free. So it won’t set like a gel, but rather seep into the cake a little and set more like jam would after baking.
- Super Fudgy Chocolate Brownie With Lemon Curd. I wanted to like this recipe. I really did! It has two delicious components, and since I love chocolate and raspberry so much, this should have been a home run.
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