BLUEBERRY CURD
Make and share this Blueberry Curd recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 50m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Place the blueberries and lime zest in a covered saucepan with 1 tablespoon water and cook gently, shaking the pan occasionally, until very soft (about 10 minutes.). Press through a fine sieve into a heatproof bowl or the top of a double boiler, then stir in the butter and sugar and put over a saucepan of gently simmering water; do not allow the bottom of the bowl to sit in the water. Heat gently, stirring, until the sugar has dissolved and the butter has melted.
- Strain in the eggs and continue to stir over gently simmering water until the curd thickens enough to coat the back of the spoon, which should take 30-40 minutes. Stir only occasionally at first, more frequently as the cooking progresses, then constantly toward the end so that the curd cooks evenly and does not curdle. The water must not boil.
- Strain the curd, if necessary, into clean, dry jars. Refrigerate up to 2 weeks.
Nutrition Facts : Calories 995.1, Fat 37.7, SaturatedFat 21.6, Cholesterol 329.3, Sodium 368.4, Carbohydrate 162.4, Fiber 4.7, Sugar 153, Protein 10.2
RASPBERRY CURD
Raspberries are sweet and flavorful berries that are perfect in the summertime. This recipe can also be made in the winter with frozen berries. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3/4 cup.
Number Of Ingredients 5
Steps:
- Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds in sieve. , In a saucepan, combine sugar and cornstarch; add raspberry juice and butter. Cook and stir until thick and bubbly. In a small bowl, beat egg yolks until well blended. Stir in half of the raspberry mixture. Return all to saucepan; bring to a gently boil. Cook and stir 2 minutes. , Place into small jars; place plastic wrap on surface of curd. Cover and chill. Store in the refrigerator.
Nutrition Facts : Calories 75 calories, Fat 3g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 18mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
RASPBERRY CURD
This delicious raspberry curd is quick and easy to make. Adjust the sweetness to your taste. Add more sugar if you like it sweet or less for a tarter taste. This curd is a great topping for cheesecakes or as a filling in cakes.
Provided by Yoly
Categories Desserts Fillings Fruit Fillings
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over medium-low heat.
- Add raspberries, egg yolks, sugar, lemon juice, zest, and salt. Cook, stirring constantly, until curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.
- Strain curd through a fine mesh sieve, mashing the raspberries with the back of a spoon.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 16.1 g, Cholesterol 117.7 mg, Fat 8.1 g, Fiber 1.9 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 69.1 mg, Sugar 13.9 g
TRIPLE BERRY CURD
The combination of berries gives this curd a vibrant color, and frozen berries make it easy to enjoy year-round.
Provided by Bowie Girl
Categories Dessert
Time 6h15m
Yield 2 1/2 Cups
Number Of Ingredients 9
Steps:
- Place all berries in a blender, and process until smooth. Press berry mixture through a sieve over a medium bowl using the back of a spoon, reserving 1 cup puree; discard seeds. Reserve any of remaining puree for another use; store in the refrigerator.
- Combine sugar, cornstarch, and salt in a medium, heavy saucepan, stirring with a whisk. Stir in 1 cup puree, juice, and eggs. Bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts. Cool.
- Spoon mixture into a medium bowl; cover and chill for at least 6 hours or overnight (mixture will thicken as it cools).
Nutrition Facts : Calories 607.5, Fat 15.7, SaturatedFat 7.7, Cholesterol 278.2, Sodium 268.6, Carbohydrate 113.6, Fiber 9.5, Sugar 100.4, Protein 9.5
LEMON CURD TRIFLE WITH FRESH BERRIES
Steps:
- To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
- To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.
SUMMER BERRY CROSTATA WITH LEMON CURD
If the classic fruit tart is a well-heeled matron, a crostata is a lusty peasant girl. Pressed into a fluted mold for form and discipline? Not likely. Roll out the dough, fill it up, crimp it over and slide it into a blazing oven. A crostata is light and unencumbered, the perfect showcase for late summer fruit.
Provided by Kay Rentschler
Time 1h
Yield 6 tarts
Number Of Ingredients 18
Steps:
- Place oven rack in lowest position, and heat oven to 450 degrees. Place large pizza stone on rack, and heat 1 hour while preparing other ingredients. Cut 6 sheets of aluminum foil, each one 8 inches square, and set aside.
- Make the crust: Combine flours, sugar and salt in food processor, and pulse to combine. Remove lid, scatter butter over surface of flour and pulse until butter pieces are no longer visible, 10 pulses of 10 seconds or so each. Turn mixture into mixing bowl, and sprinkle with 4 tablespoons ice water. Toss lightly with fingertips. Gather dough together, and squeeze a small portion with fingers. If dough feels dry, add another tablespoon water, and toss to combine. Turn dough onto work surface, press together firmly and pat into round disk. Cut into 6 wedges. Roll each wedge into a ball, flatten slightly and wrap in plastic wrap. Refrigerate at least 30 minutes, and up to 24 hours.
- Make the curd: Place small, conical stainless-steel strainer over 2-cup glass measuring cup, and set aside. In small, heavy nonreactive saucepan, whisk egg, yolks and sugar together. Add lemon juice, and whisk to combine. Add zest, butter and salt. Place pan over medium heat, and cook, stirring constantly with wooden spoon, until mixture is shiny, opaque and thick enough to coat back of spoon, about 5 minutes. Do not boil. Remove from heat, and stir in cream. Strain immediately into glass measuring cup, cover and refrigerate until ready to use.
- Make the blueberry filling: Place half the blueberries in medium saucepan. Add cornstarch and sugar, and stir well. Add lemon juice and salt. Cook over medium heat, stirring constantly, until blueberries give up juices, thicken and simmer a bit. Compote will be very thick. Remove from heat, and stir in remaining blueberries. Cool.
- Assemble the crostata: Working 1 piece of dough at a time, flour top and bottom lightly, and roll into thin 8-inch round. Transfer round to a square of foil. Spoon 1 1/2 to 2 tablespoons of desired filling in center, leaving 2-inch periphery free. Mound fruit in a circle. (Be sure to use all the filling in the 6 crostatas.) Fold dough over to support filling. Place crostata on sheet pan in refrigerator, and continue forming tarts with remaining dough pieces and fruit filling. Refrigerate all 6 crostatas at least 20 minutes.
- Slide 2 or 3 crostatas onto baking stone. Bake until dough is dark golden brown, 15 to 20 minutes. Remove, and cool 10 minutes on rack. Repeat with remaining crostatas. Sprinkle with confectioners' sugar, or add a dollop of whipped cream or a few tablespoons of chilled heavy cream. Serve.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 234 milligrams, Sugar 36 grams, TransFat 0 grams
More about "berry curd recipes"
BLUEBERRY CURD - CAROLINE'S COOKING
From carolinescooking.com
Ratings 6Calories 77 per servingCategory Condiment
- Put the blueberries and lemon juice in a pan and bring to a simmer. Simmer gently for around 5 minutes until the blueberries pop, then remove from heat and press through a fine strainer/sieve. Set aside to cool slightly.
- Beat together the egg and egg yolk in a small bowl. Add the sugar and whisk until bright then add the lemon blueberry mixture and lemon zest and mix. Add the chunks of butter.
- Put the bowl over hot water in a pan so that the water comes up the sides of the bowl but doesn't come in, and the bowl is not touching the bottom of the pan. Stir regularly as the butter melts then constantly as the mixture starts to thicken.
- It's ready when thick enough to stick to the back of a spoon, around 5 minutes. Transfer to sterile jar or other sealable container and either seal when warm or cover the top with cling wrap/film to save it developing a skin. Store in the fridge until needed.
MIXED BERRY CURD - ROBUST RECIPES
From robustrecipes.com
5/5 (1)Category DessertCuisine Gluten FreeTotal Time 20 mins
- Place the frozen berries in a small sauce pot. Cook for 3 minutes on medium-low heat. Add the sugar, lemon juice, salt, and vanilla extract. Allow to cook until the sugar is dissolved and all of the berries are unthawed, about 8 minutes.
- Transfer the berries and their liquid to a blender or food processor. Process until thoroughly blended, about 3 minutes.
- Place a fine mesh strainer over a bowl and pour the berry sauce into the strainer to strain out the seeds. Use a spoon to help push the liquid through; discard the seeds. The berry sauce should yield about 3 cups. Set the berry sauce aside.
- Add 2 inches of water to a small sauce pan and set on high to boil and reduce to a simmer. In a large bowl, whisk together the egg yolks. Place the bowl of egg yolks on top of the pot of simmering water. Make sure the water is not touching the bowl; it’s the steam that will cook the eggs.
LEMON BERRY TRIFLE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MIXED BERRY CURD @ NOT QUITE NIGELLA
From notquitenigella.com
STRAWBERRY CURD | HOW TO MAKE CURD | EAT THE LOVE
From eatthelove.com
HOMEMADE BLACKBERRY CURD RECIPE - SUGAR SALT MAGIC
From sugarsaltmagic.com
BLUEBERRY LEMON CURD - NERDS WITH KNIVES
From nerdswithknives.com
HOMEMADE BERRY CURD DESSERT RECIPE - TASTINGTABLE.COM
From tastingtable.com
4/5 (1)Total Time 40 minsCategory CondimentsCalories 209 per serving
BLUEBERRY LEMON CURD RECIPE - THE SPRUCE EATS
From thespruceeats.com
BLUEBERRY LEMON MUFFINS - I AM BAKER
From iambaker.net
55 BEST GRADUATION CAKE IDEAS FOR THE GRAD IN YOUR LIFE - PARADE ...
From parade.com
QUICK & EASY BLUEBERRY CURD – FEAST GLORIOUS FEAST
From feastgloriousfeast.com
BLUEBERRY CURD | BUTTERMILK BY SAM
From buttermilkbysam.com
HOMEMADE LEMON CURD RECIPE - BBC FOOD
From bbc.co.uk
LEMON-BLUEBERRY DUTCH BABY | ALEXANDRA'S KITCHEN
From alexandracooks.com
BERRY CURD TART WITH A DEEP DISH ALMOND CRUST - ADVENTURES IN …
From adventuresincooking.com
BLUEBERRY CURD - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
BLUEBERRY CURD RECIPE: HOW TO MAKE BLUEBERRY CURD RECIPE
From recipes.timesofindia.com
BLUEBERRY LEMON CURD | KITCHEN CONFIDANTE
From kitchenconfidante.com
40 BEST AFTERNOON TEA RECIPES - WHAT TO MAKE FOR A TEA PARTY
From delish.com
MAGS' NO BAKE CHEESECAKE WITH LEMON CURD: TODAY
From rte.ie
LEMON CURD – A COUPLE COOKS
From acouplecooks.com
You'll also love