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 OATMEAL COOKIES
My grandmother always made these cookies for us for Christmas, and now I have inherited that task. I make them throughout the year because I enjoy baking a lot. With rich cream cheese in the dough and the sugary almond topping, a batch doesn't last long at our house!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the shortening, cream cheese and sugar until light and fluffy. Beat in the egg yolk, lemon peel and extract. Combine the flour, oats and salt; gradually add to creamed mixture and mix well. , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Beat egg and egg white; brush over dough. Sprinkle with sugar; top with almonds. , Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks.
Nutrition Facts : Calories 83 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 29mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON CURD
Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network à it's the perfect filling for cakes, pastries and tarts.
Provided by Ina Garten
Categories dessert
Time 30m
Yield 3 cups
Number Of Ingredients 6
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.
OLIVE OIL LEMON CURD
This dairy-free version of lemon curd is lighter than more traditional, butter-enriched versions, but is just as tart and creamy. The olive oil gives it a complex flavor that can range from herbal and grassy to earthy and mellow, depending on the brand. Mound this lemon curd into a tart, use it as a cake filling, pile it onto a Pavlova, or serve it as is, topped with berries or other fruit. It keeps for at least a week in the fridge and freezes well for up to 1 month. And you can even make it in the microwave (see Tip).
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 1h10m
Yield About 2 cups
Number Of Ingredients 7
Steps:
- Place the lemon juice, sugar, eggs, egg yolk, lemon zest and salt in a blender, and blend until smooth, about 30 seconds. With the motor still running, slowly pour in the oil until just combined.
- Fill a medium saucepan with about an inch of water and bring water to boil over high heat. Transfer lemon mixture to a metal mixing bowl that can nestle into top of the saucepan without touching the water. Reduce heat to medium-low and, using a potholder or towel to protect your hands, whisk constantly until the curd thickens and looks like mayonnaise, 6 to 10 minutes. Do not overcook. (If you have a double boiler, you can use that here instead of the pot and the bowl.)
- Remove bowl from the heat and inspect the curd. If you see hard bits of coagulated egg, strain the curd through a fine mesh sieve, pressing with a rubber spatula. (If it looks smooth, you can skip this step.) Transfer curd to a container and press a piece of plastic wrap against the surface to create an airtight seal. Let the curd cool to room temperature, then refrigerate until cold, at least 1 hour.
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- Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
- Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
- Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
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