Best 2 Passover Lemon Curd Recipes

Indulge in a delightful culinary journey with our Passover Lemon Curd, a cherished treat that tantalizes taste buds during the Passover holiday. This versatile curd, crafted with the vibrant flavors of lemon, is not only a luscious dessert but also a culinary chameleon that enhances a variety of dishes. Allow us to guide you through a collection of delectable recipes featuring this zesty creation, transforming your Passover celebration into a symphony of flavors.

From the classic Lemon Curd Tart, where the curd takes center stage enveloped in a flaky pastry crust, to the innovative Lemon Curd Cheesecake Bars, a harmonious blend of tangy and creamy textures, each recipe showcases the versatility of this citrusy delight. Embark on a refreshing adventure with the Lemon Curd Parfait, layering delicate curd with airy whipped cream, or savor the zesty brightness of the Lemon Curd Pound Cake, where the curd swirls through a tender crumb.

For those seeking a refreshing treat, the Lemon Curd Ice Cream awaits, a delightful symphony of tangy lemon and creamy vanilla. Experience the harmonious fusion of flavors in the Lemon Curd Muffins, where the curd's vibrant tanginess complements the fluffy muffin texture. And as a versatile ingredient, Lemon Curd seamlessly elevates both sweet and savory dishes, adding a burst of brightness to grilled chicken or fish, or transforming simple yogurt into a tangy delight.

As you explore these recipes, let the vibrant flavors of Passover Lemon Curd transport you to a world of culinary enchantment. Embrace the spirit of Passover with each delectable bite, creating memories that will last a lifetime.

Let's cook with our recipes!

PASSOVER LEMON CURD

Passover Lemon Curd image

Yield Makes 1 3/4 cups

Number Of Ingredients 5

Ingredients

2 large eggs plus 6 large egg yolks
1 cup sugar
Pinch of salt
Freshly grated zest of 2 lemons plus 2/3 cup fresh lemon juice (3 lemons)
1 1/2 sticks (12 tablespoons) margarine, cut into 6 pieces

Steps:

Beat the eggs, yolks, sugar, and salt with an electric mixer until pale and thickened. Beat in the lemon juice; add the margarine. Bring to a simmer in a medium saucepan over medium heat, whisking. Cook until thickened, 3 to 4 minutes. Pour through a fine sieve into a bowl; stir in zest. Refrigerate until cold, about 1 hour.

PASSOVER LEMON CHEESECAKE

Passover Lemon Cheesecake image

Provided by Melissa Roberts

Categories Dessert Bake Passover Cream Cheese Lemon Almond Spring Kosher Kosher for Passover Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 15

Ingredients

For crust
3/4 cup sliced blanched almonds, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
8 tablespoons unsalted butter, melted and cooled slightly
slightly
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract
Equipment:
Equipment: a 9-inch springform pan
Garnish: julienned lemon zest

Steps:

Make crust:
Preheat oven to 350F with rack in middle.
Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.
Make filling and bake cheesecake:
Reduce oven temperature to 300°F.
Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, mixing until incorporated. Mix in zest and vanilla.
Put springform pan in a shallow baking pan and pour filling into cooled crust. Bake until filling is set 1 1/2 inches from edge but center is wobbly, 45 to 50 minutes (filling will continue to set as it cools). Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan. Cool completely, 2 to 3 hours.

Tips:

Use fresh lemons. Freshly squeezed lemon juice and zest will give your curd the best flavor.
Make sure your butter is cold. This will help the curd to thicken properly.
Don't overcook the curd. The curd should be thick and glossy, but not too thick or rubbery.
Strain the curd before storing it. This will remove any lumps and make the curd smooth and creamy.
Store the curd in a clean, airtight container in the refrigerator for up to 2 weeks. You can also freeze the curd for up to 3 months.

Conclusion:

This Passover Lemon Curd is a delicious and versatile treat that is perfect for any occasion. It can be used as a filling for pies, tarts, and cakes, or as a topping for pancakes, waffles, and yogurt. It is also a great way to add a burst of flavor to your favorite recipes. So next time you are looking for a delicious and easy dessert, give this Passover Lemon Curd a try!