LEMON CURD FOR CREAM PUFFS
Use this recipe to make our Cream Puffs with Lemon Mousse and Blueberry Sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 6
Steps:
- Whisk together egg, yolks, sugar, lemon zest and juice, and salt. Bring to a simmer in a medium saucepan over medium heat, whisking constantly. Cook until mixture is thickened, 4 to 5 minutes. Strain through a fine sieve into a bowl. Whisk in butter. Press plastic wrap directly onto surface of lemon curd, and refrigerate until cold, at least 1 hour or up to overnight.
PERFECT LEMON CURD
Wonderfully tart, classic English lemon curd...perfect with scones and tea.
Provided by TAWNIE44
Categories Side Dish Sauces and Condiments Recipes
Time 21m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 14 g, Cholesterol 66.8 mg, Fat 8.9 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 5.2 g, Sodium 18.7 mg, Sugar 13 g
LEMON CURD CREAM
A sauce that makes everything special. Can be used to dip fruit, top fruit pie, fill cream puffs, top angel food cake, cobblers, crisps or pound cakes...but best of all, topping waffles with strawberries. Just don't add too much curd because the egg-laden density of the will overwhelm the air-infused lightness of the whipped cream. The result will be more dense than is appealing.
Provided by gailanng
Categories Sauces
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Place mixing bowl and whisk in freezer for 10 minutes before you start.
- Whip cream until soft peaks form. Gradually add sugar and whip to form stiff peaks.
- Place lemon curd in a separate bowl and add 1/4 of whipped cream. Mix curd and cream together until completely combined. Fold in remaining whipped cream.
Nutrition Facts : Calories 289.3, Fat 29.4, SaturatedFat 18.3, Cholesterol 108.7, Sodium 30.2, Carbohydrate 6.2, Sugar 4, Protein 1.6
LEMON CURD CREAM TART
Make and share this Lemon curd cream tart recipe from Food.com.
Provided by Hey Jude
Categories Tarts
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°.
- To make crust, combine gingersnap crumbs, butter and sugar in a bowl; stir with a fork to dampen crumbs.
- Pat crumbs on bottom and up sides of a 7-inch tart pan with a removable bottom; bake for 10 minutes or until firm and slightly browned; remove from oven and cool completely.
- To make filling, beat eggs and egg yolks together in a heavy-bottomed pan; add 3/4 cup sugar and beat; add lemon juice and butter.
- Cook lemon mixture over medium heat, stirring constantly for 5-10 minutes or until thickened to the consistency of pudding.
- Remove the curd from the heat.
- If it's lumpy, strain through a wire strainer.
- Place curd in a bowl and completely chill; when curd is cold, combine remaining 1/4 cup sugar with whipping cream in a bowl and beat until stiff; fold lemon curd into the whipped cream mixture.
- Gently spoon lemon mixture into the prepared tart crust; chill 1-2 hours.
- Just before serving, wash strawberries and pat dry; remove stems, thinly slice berries lengthwise and arrange over the tart.
Nutrition Facts : Calories 813.5, Fat 48.3, SaturatedFat 27.4, Cholesterol 322.4, Sodium 497.8, Carbohydrate 91.2, Fiber 1.3, Sugar 63.2, Protein 8.1
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CREAMY LEMON CURD RECIPE- THE DARING GOURMET
From daringgourmet.com
5/5 (15)Category CondimentCuisine EnglishTotal Time 30 mins
- Add the sugar and lemon zest to a food processor fitted with the steel blade and pulse until the zest is finely ground up with the sugar.
- In a medium glass or stainless steel mixing bowl, cream the butter and lemon sugar until fluffy. Add the eggs, one at a time, and beat until combined. Add the lemon juice and salt and beat until combined.
- Pour the mixture into a medium stainless steel saucepan and cook over low heat stirring continuously until thickened and the temperature has reached 170 F, about 20 minutes. Check the temperature using a candy thermometer.
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