Best 4 Failproof Lemon Curd Aka You Couldnt Curdle This If You Tried Recipes
Indulge in the delightful world of lemon curd, a culinary treasure that tantalizes taste buds with its vibrant citrus flavor and velvety smooth texture. This versatile delicacy transcends the boundaries of breakfast spreads, transforming into a delectable filling for pastries, tarts, and cakes, or an elegant glaze for roasted chicken and fish. Experience the magic of tangy lemon curd in three exquisite variations: the classic stovetop method, a no-cook version for those who prefer speed and convenience, and a microwave option for those who seek swift indulgence. Each recipe is meticulously crafted to ensure a foolproof experience, guiding you through the steps with precision and clarity. Whether you're a seasoned baker or just starting your culinary adventure, these recipes empower you to create this timeless classic with ease and confidence.
Let's cook with our recipes!
TOTALLY FOOL PROOF MEYER LEMON CURD
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.
PERFECT LEMON CURD
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
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
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
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.
LEMON CURD
A classic Lemon Curd recipe, made with lemon juice and zest, whole eggs, and butter. Use your lemon curd on scones, in yogurt, or between layers of meringue.
Categories Sauce Egg Dessert Quick & Easy Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/3 cups
Number Of Ingredients 5
Steps:
- Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
- Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
Tips:
- Use fresh lemon juice and zest for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less bright.
- Make sure your butter is cold before you start cooking. This will help prevent the curd from curdling.
- Cook the curd over low heat, stirring constantly. This will help prevent the curd from burning or curdling.
- If you're using a double boiler, make sure the water in the bottom pot is simmering, not boiling. Boiling water can cause the curd to curdle.
- Don't overcook the curd. It should be thick enough to coat the back of a spoon, but it shouldn't be too thick or it will become grainy.
- Strain the curd through a fine-mesh sieve to remove any lumps.
- Store the curd in a clean jar in the refrigerator for up to 2 weeks.
Conclusion:
Lemon curd is a delicious and versatile condiment that can be used in a variety of ways. It can be spread on toast or scones, used as a filling for pies and tarts, or added to yogurt or ice cream. With its bright, citrusy flavor, lemon curd is a surefire way to brighten up any dish.
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