Best 6 Lemon Curd Barefoot Contessa Recipes

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Lemon curd is a classic dessert spread made from butter, sugar, eggs, lemon juice, and lemon zest. It has a bright, tangy flavor and a smooth, creamy texture. Lemon curd is incredibly versatile and can be used as a filling for cakes, tarts, and pastries, or as a spread for toast, scones, and muffins. It can also be enjoyed on its own as a sweet treat. This article features three different recipes for lemon curd: a classic lemon curd, a low-carb lemon curd, and a Meyer lemon curd. Each recipe provides step-by-step instructions and helpful tips to ensure a successful outcome. Whether you're a seasoned baker or a beginner in the kitchen, you'll find the perfect lemon curd recipe to suit your needs and preferences. So gather your ingredients, preheat your oven, and let's get started on creating this delicious and versatile treat!

Let's cook with our recipes!

LEMON CURD TART



Lemon Curd Tart image

Provided by Ina Garten

Categories     dessert

Time 1h35m

Yield 1 (9 or 10-inch) tart

Number Of Ingredients 10

12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
4 lemons, at room temperature
1 1/2 cups sugar
1/4 pound (1 stick) unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/8 teaspoon salt

Steps:

  • Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
  • Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. 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, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
  • Fill the tart shell with warm lemon curd and allow to set at room temperature.

FRUIT SALAD WITH LIMONCELLO



Fruit Salad with Limoncello image

Provided by Ina Garten

Categories     dessert

Time 20m

Yield 6 servings

Number Of Ingredients 11

7 ounces Greek yogurt (recommended: Fage Total)
1/3 cup good bottled lemon curd
1 tablespoon honey
1/4 teaspoon pure vanilla extract
2 cups sliced strawberries (1 pint)
1 cup raspberries (1/2 pint)
1 cup blueberries (1/2 pint)
2 tablespoons sugar
3 tablespoons limoncello liqueur
1 banana, sliced
Fresh mint springs

Steps:

  • For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
  • For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
  • Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.

LIME CURD TART



Lime Curd Tart image

I like lime curd with character. Lime curd is wonderful on a slice of toast, for dipping long-stemmed strawberries in, or to serve with pound cake and fresh fruit. Here we use it to fill a prebaked tart shell. Grating the zest in the food processor is very quick. Lime curd lasts for weeks in the refrigerator.

Provided by Ina Garten

Categories     dessert

Time 3h45m

Yield 1 (9 or 10-inch) tart

Number Of Ingredients 10

3/4 cup unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
4 limes at room temperature
1 1/2 cups sugar
1/4 pound unsalted butter at room temperature
4 extra-large eggs at room temperature
1/8 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
  • Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
  • Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.
  • Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
  • Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.

FRESH LEMON MOUSSE



Fresh Lemon Mousse image

Provided by Ina Garten

Categories     dessert

Time 1h27m

Yield 6 servings

Number Of Ingredients 13

3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream, recipe follows
Sliced lemon, for garnish
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

Steps:

  • In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
  • Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
  • Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

LEMON CURD (BAREFOOT CONTESSA) RECIPE



Lemon Curd (Barefoot Contessa) Recipe image

Provided by AnneS

Number Of Ingredients 6

3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter (room temperature)
4 Extra large eggs
1/2 cup lemon juice (3-4 lemons)
1/8 teaspoon kosher salt

Steps:

  • 1. 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 a steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. 2. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, one at a time, and then add the lemon juice and salt. Mix until combined. 3. 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, or just below simmer. Remove from the heat and cool or refrigerate.

LEMON CURD - INA GARTEN RECIPE - (3.6/5)



Lemon Curd - Ina Garten Recipe - (3.6/5) image

Provided by Maverick19

Number Of Ingredients 6

3 Lemons
1 1/2 cup sugar
1/4 pound unsalted butter, room temperature
4 extra large eggs
1/2 cup lemon juice (3-4 lemons)
1/8 tsp kosher salt

Steps:

  • 1. 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 a steel blade. Add the sugar and pulse until the zest is finely minced into the sugar. 2. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, one at a time and then add the lemon juice and salt. Mix until combined. 3. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (stirring constantly), about 10 minutes. The lemon curd will thicken around 170 degrees F, or just below simmer. Remove from heat and cool or refrigerate.

Tips:

  • Use a heavy-bottomed saucepan to prevent scorching.
  • Stir the mixture constantly to prevent curdling.
  • Cook the mixture until it reaches 160°F (71°C) or until it coats the back of a spoon.
  • Strain the mixture through a fine-mesh sieve to remove any lumps.
  • Transfer the mixture to a jar or container and let it cool completely before refrigerating.

Conclusion:

This lemon curd recipe is incredibly smooth, tangy, and versatile. It can be used as a filling for pies, tarts, and cakes, or it can be spread on toast or scones. It is also a delicious addition to yogurt, oatmeal, or ice cream. With its bright flavor and easy-to-follow instructions, this recipe is sure to become a staple in your kitchen.

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