Lighter Lemon Lime Curd No Butter Recipes

CHEF JOHN'S LIGHTER LEMON CURD

Steps:

• Place a saucepan containing several inches of water over medium heat and bring water to a simmer.
• Place eggs into a metal mixing bowl and add sugar and lemon juice. Place bowl over pan containing simmering water and whisk continuously until mixture foams and becomes thick, hot, and smooth, 8 to 10 minutes.
• Remove from the heat; whisk in lemon zest and unsalted butter. Continue whisking constantly until butter melts and incorporates into the lemon curd. Cover bowl with plastic wrap, pushing the plastic wrap onto the surface of the lemon curd. Refrigerate until chilled and lemon curd has set up, at least 1 hour. Stir before serving.

FRESH LIME CURD

Steps:

• Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
• Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.

LEMON CURD (WITHOUT BUTTER)

Steps:

• Wash lemons carefully and zest, by taking care not to get the white pith. Juice the lemons.
• Put the zest into a pan, add the cornflour mixed with lemon juice. Add the sugar.
• Whisk lightly over a slow heat until dissolved.
• Beat eggs, and then add to the lemon mix, continuously whisking.
• Turn up the temperature a little and whisk continually until the mixture thickens (about 3-4 minutes).
• Remove from heat then pour directly into jam jars. After they have cooled, refrigerate.