Best 4 The Realtors Easy Lemon Curd Lemon Filling Recipes

EASY LEMON CURD RECIPE

Steps:

• In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.
• Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
• Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
• The curd keeps fresh in the refrigerator for about 1 week.

LEMON CURD FILLING

Steps:

• Whisk together egg yolks, granulated sugar, lemon zest and juice and cornstarch in a small heavy saucepan until combined. Cook mixture over medium, stirring constantly with a wooden spoon, until mixture is thick and coats the back of spoon, 6 to 8 minutes. Remove from heat. Whisk in cold butter until melted and smooth.
• Pour mixture through a fine mesh strainer into a medium bowl; discard any lumps. Place bowl with strained lemon curd in a large bowl filled with ice water. Let stand, stirring often, until mixture is cool, about 20 minutes. Remove medium bowl from ice bath, and place a piece of plastic wrap directly on lemon curd (to prevent a film from forming).
• Cover and chill until curd is firm, at least 4 hours or up to 3 days.

PERFECT LEMON CURD

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.

EASY LEMON CURD

Steps:

• Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Pour into jars; cool. , Store in refrigerator or freezer. Sauce is good on pound cake, muffins, pancakes and waffles.