Best 3 English Lemon Curd Recipes
Lemon curd is a classic English dessert spread made from butter, sugar, eggs, lemon juice, and lemon zest. It has a smooth, creamy texture and a bright, tangy flavor. Lemon curd is versatile and can be used as a filling for cakes, tarts, and pies, or as a spread for toast, scones, and muffins. It can also be used as a glaze for grilled fish or chicken. This article provides two recipes for lemon curd: a classic recipe and a microwave recipe. The classic recipe is made on the stovetop and takes about 20 minutes to prepare. The microwave recipe is quicker and easier, taking only a few minutes to prepare. Both recipes are delicious and easy to make, so you can choose the one that best suits your needs.
Here are our top 3 tried and tested recipes!
ENGLISH LEMON CURD
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
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
ENGLISH LEMON-CURD COOKIES
These I found on line at webterrace.com sounds yummy! Tweeked a bit!!!Lemon curd (before filling cookies) can be made 1 day ahead and chilled, covered.
Provided by Rita1652
Categories Dessert
Time 42m
Yield 16 cookies
Number Of Ingredients 15
Steps:
- Dough: Combine flour, salt and baking powder in bowl.
- Beat butter and sugar in large bowl until creamy.
- Beat in egg, lemon extract and vanilla until fluffy.
- Stir in flour mixture and pecans.
- Divide dough in half; shape into disks.
- Wrap in plastic wrap.
- Refrigerate 1 hour.
- Heat oven to 350 degrees.
- On lightly floured surface with floured rolling pin, roll half of dough 1/8 inch thick.
- With floured 3-inch fluted round cookie cutter, cut out dough.
- Place, 1 inch apart, on ungreased baking sheets.
- With floured 1 ½-inch round cookie cutter, cut out centers from half the cookies.
- Reroll centers and trimmings.
- Repeat with other half of dough.
- Bake in 350 degree oven 12 to 15 minutes, until lightly browned.
- Cool on racks.
- Store at room temperature or freeze.
- Curd:
- Micro wave method: using the ingredients called for here and cook as directed in Recipe #61278.
- or.
- Combine sugar, cornstarch, lemon juice, rind and butter in saucepan.
- Place pan in skillet half filled with simmering water over medium-low heat.
- Whisk in yolks; cook, stirring constantly, until thickened enough to coat spoon, 5 minutes (temperature should read 160 degrees); do not boil.
- Pour into small bowl; cover surface directly with plastic wrap.
- Refrigerate to chill, 2 hours.
- Sprinkle confectioners' sugar on cookies with cut-out centers.
- Spread 1 tablespoon curd over each cookie without cut-out center; top with sugared cookie, pressing lightly to form sandwich.
ENGLISH LEMON CURD
Number Of Ingredients 5
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.
Tips:
- For a smoother curd, strain it through a fine-mesh sieve after cooking.
- Use fresh lemon juice for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less bright.
- Don't overcook the curd, or it will become thick and grainy. Cook it over low heat, stirring constantly, until it has thickened enough to coat the back of a spoon.
- Store the curd in a clean glass jar in the refrigerator for up to 2 weeks.
- Lemon curd can be used as a spread for toast, scones, or muffins. It can also be used as a filling for pies, tarts, and cakes.
Conclusion:
Lemon curd is a delicious and versatile spread or filling that is easy to make at home. With just a few simple ingredients, you can create a smooth and creamy curd that is perfect for enjoying on its own or using in your favorite recipes. So next time you're looking for a sweet treat, give lemon curd a try!
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