Best 4 Lemon Lime Curd Recipes

LIGHTER LEMON - LIME CURD (NO BUTTER)

Steps:

• In a small sauce pan, over medium heat, dissolve sugar into lemon juice. Add zest.
• Lightly beat egg in a small/medium bowl. Whisking constantly, slowly pour lemon/sugar syrup into the egg. Beat for 2 minutes (only 1 if you're using a mixer), then transfer back into the saucepan.
• Heat over low heat, stirring constantly, until it just starts to bubble at the edges. Remove from heat and stir in vanilla.
• Transfer to a small container and store in the fridge.

LEMON CURD (STOVE TOP OR MICROWAVE METHOD) LIME OR ORANGE CURD

Steps:

• Stove top Method:.
• In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.
• Bring just to a boil; reduce heat to medium-low and simmer 5 minutes.
• Add butter and stir until it has melted and combined.
• Remove from heat and cool to room temperature.
• Beat eggs into cooled lemon mixture until well blended.
• Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.
• Remove from heat.
• Cover and refrigerator at least 1 hour.
• Microwave Method:.
• Place butter in a large glass measure or bowl. Microwave on high for 10 seconds or until the butter is soft, but not melted.
• Whisk in the sugar, lemon rind and lemon juice. Add the whole eggs and yolks and blend well.
• Cover with parchment paper and microwave on high for 3 minutes, stirring well after each minute or until mixture thickens and coats spoon.( May need more time for all microwave ovens are different so be sure it coats the spoon as for a custard!).
• Cover and refrigerator at least 1 hour.
• Pour into a sterilized glass jar(s) (jam jars are perfect) and leave to cool.
• Store in the refrigerator.

LEMON LIME CURD

Steps:

• In a heavy saucepan whisk together the sugar, the whole eggs, the yolks, the juices, and the zests and cook the mixture over moderately low heat, whisking, until the sugar is dissolved. Add the butter, cook the mixture over low heat, whisking, for 10 to 12 minutes, or until it registers 160°F. on a candy thermometer, and transfer it to glass jars. The curd keep, covered and chilled, for 2 weeks. Serve the curd as a spread with sweet breads.

LEMON LIME CURD

Steps:

• Shred lemon rind very finely to make 1/4 cup.
• Squeeze juice from lemons and limes to make 1-1/3 cups total.
• In a heavy saucepan combie juices and sugar.
• Stir in eggs, butter and 1/4 cup lemon peel.
• Cook, stirring, over med heat (DO NOT BOIL) until thickened and coats a metal spoon.
• This takes about 8 minutes.
• Will keep in fridge for a month.