Best 6 The National Trust Heritage Lemon Curd Crock Pot Or Traditional Recipes

LEMON CURD SPREAD

Steps:

• In a medium saucepan, whisk eggs, sugar, and zest to combine. Whisk in lemon juice; add butter.
• Cook lemon mixture over medium heat, stirring constantly, until thickened, 7 to 9 minutes. Immediately pour through a fine-mesh sieve into a bowl. Press plastic wrap directly on surface of curd, and refrigerate until cool, at least 2 hours and up to 3 days.

LEMON CURD

Steps:

• In a heatproof bowl set over a pan of simmering water over medium heat, add the lemon juice, sugar and salt. Whisk until the sugar dissolves. Add the eggs and whisk together. Let cook, whisking, until thickened, 8 to 10 minutes. Add the butter, whisking to incorporate. If necessary, strain the custard through a fine mesh sieve into a medium bowl. Chill until ready to serve.

THE NATIONAL TRUST HERITAGE LEMON CURD: CROCK POT OR TRADITIONAL

Steps:

• Firstly, pour about 2 inches/5 cm of very hot water into the ceramic part of your slow cooker and turn it onto high heat. Put the lemon juice, lemon rind, sugar and butter into the largest heatproof bowl which will fit inside your slow cooker. Put the bowl into the slow cooker and pour enough near-boiling water to come halfway up the sides of the bowl.
• Leave the mixture in the slow cooker for about 15 minutes stirring occasionally until the sugar has dissolved and the butter has melted. Take the bowl out of the cooker and leave to cool for a few minutes, then turn the cooker to a low heat.
• Beat the eggs and then strain them through a sieve into the lemon curd mixture and whisk well until it is combined. Cover the bowl with a lid or foil if no lid is available and put it back into the slow cooker.
• Cook the lemon curd on a low heat for about 1 1/2 to 2 hours, or until it is thick enough to cover the back of the wooden spoon, stirring every 15 to 25 minutes - I left mine without stirring for about 30 minutes with no harm done!
• NOTE. (My mum makes it this way and does NOT stir it as often as I do; she says it works very well - and if it looks curdled at any stage, a brisk whisk at the end of the cooking time brings at all back together.).
• Pour the lemon curd into some small warmed sterilized jars, cover and seal. You can store this in a cool place or ideally in the fridge and it will keep for 3 months. Once the jar is opened then it must be kept in the fridge and will last for one month.
• TRADITIONAL COOKING METHOD.
• Grate rind of lemons and squeeze out juice. Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water.
• Stir with a wooden spoon until thick and curd coats the back of the spoon.
• Pour into warm sterile jars, cover, seal and label.
• Refrigerate.

LEMON CURD

Steps:

• 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 the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
• Cream the butter and beat in the sugar and lemon mixture. 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 until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

ENGLISH LEMON CURD

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.

LEMON CURD

Steps:

• Whisk the sugar, eggs, corn syrup and lemon juice together in a medium heavy-bottomed saucepan. Drop in the pieces of butter.
• Put the saucepan over medium heat and start whisking. You want to get into the corners of the pan, so if your whisk is too big for the job, switch to a wooden or silicone spatula. Cook, continuing to whisk - don't stop - for 6 to 8 minutes, until the curd starts to thicken. When it is noticeably thickened and, most important, you see a bubble or two come to the surface, stop; the curd is ready.
• Immediately scrape the curd into a heatproof bowl or canning jar or two. Press a piece of plastic wrap against the surface to create an airtight seal and let the curd cool to room temperature, then refrigerate.