Yummy Lemon Curd Recipes

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.

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.

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.

Steps:

• Bloom gelatin in ice water.
• Heat lemon juice, zest, and half of sugar.
• Mix together remaining sugar, eggs, and egg yolks.
• Temper in hot lemon juice into sugar and egg mixture.
• Place mixture back onto stove.
• Continue cooking, whisking continuously until the mixture reaches 195°F.
• Remove from heat; Add butter and bloomed gelatin leaves (make sure to squeeze excess water out of gelatin sheets before putting in).
• Strain through fine sieve into bowl.
• Cover directly with plastic wrap (to prevent skin) and chill.