Luscious Lemon Curd Recipes
LUSCIOUS LEMON CURD
Got this recipe from an English friend of mine. This lemon spread is wonderful on scone or toast, and muffins. I have made it for several years as some of my Christmas gifts. I have never deviated from this recipe, and it's so good and rich!
Provided by Recipe Baroness
Categories Jellies
Time 35m
Yield 4 jelly jars
Number Of Ingredients 5
Steps:
- Combine sugar and egg yolks in a medium sized pan.
- Stir in the lemon juice gradually and cook over a low heat, stirring constantly, until the mixture coats the back of your spoon and registers 168 degrees on a candy thermometer.
- Do not let this mixture boil.
- Remove mixture from the heat, and wisk until it is slightly cooled.
- Stir in the butter and grated lemon zest.
- Cool completely and place in jars for yourself and gift giving.
LUSCIOUS LEMON CURD
From the 09/06/09 issue of Parade magazine article by Dorie Greenspan. Though we have many lemon curd recipes on Recipezaar, this begs to be posted. I have not made this. Please note the shelf time!
Provided by dogsandwoods
Categories Dessert
Time 30m
Yield 3 cups, 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Whisk the sugar and eggs in a heavy saucepan; whisk in remaining ingredients.
- Over medium-low heat, stir constantly until the curd thickens and a bubble or two pops at the surface, 8-10 minutes. DON'T LET IT BOIL!
- Immediately scrape the curd into a heatproof container or canning jars. Press plastic wrap against the surface to create a seal. Cover, let cool, and then refrigerate until needed.
- Must use within three weeks.
Nutrition Facts : Calories 181.9, Fat 9.3, SaturatedFat 5.4, Cholesterol 90.8, Sodium 25.7, Carbohydrate 23.7, Fiber 0.1, Sugar 21.8, Protein 2.2
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- Since lemons are quite acidic, choose a non-reactive pan to make your curd. Aluminum, cast iron, and unlined copper are all examples of reactive metals and not only will they react with the acidity but they could color your curd and make it taste yucky, simply put.
- In a medium saucepan, over medium heat; pour lemon juice, butter, and cream. Heat to just under a boil; the butter should be melted. Remove from heat.
- In a mixing bowl, whisk sugar, eggs, and yolks until combined, they should be light yellow and creamy. Whisk in a little (about 1/4 cup) of the hot liquid into the sugar-egg mixture, gradually whisking in a bit more until combined. This technique, called tempering, heats the eggs slowly and gently so they don’t scramble or curdle.
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