Easy Recipes With Lemon Curd

Chef John's Lighter Lemon Curd Allrecipes

WEBJun 18, 2020 · Directions. Fill a saucepan with water several inches deep and place over medium heat; bring to a boil, then reduce to a simmer. …

1. Place a saucepan containing several inches of water over medium heat and bring water to a simmer.
2. Place eggs into a metal mixing bowl and add sugar and lemon juice. Place bowl over pan containing simmering water and whisk continuously until mixture foams and becomes thick, hot, and smooth, 8 to 10 minutes.
3. Remove from the heat; whisk in lemon zest and unsalted butter. Continue whisking constantly until butter melts and incorporates into the lemon curd. Cover bowl with plastic wrap, pushing the plastic wrap onto the surface of the lemon curd. Refrigerate until chilled and lemon curd has set up, at least 1 hour. Stir before serving.

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Low Fat Lemon Curd Recipe The Spruce Eats

WEBOct 26, 2021 · Heat on low and stir until sugar has dissolved. In a medium bowl, lightly beat the eggs. Remove the lemon syrup from the heat and pour slowly into the beaten egg …

Rating: 4.4/5(62)

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Lemon Curd Pie EatingWell

WEBApr 19, 2024 · Add flour and salt and beat on medium-low speed until the mixture resembles fine sand, about 2 minutes. Press the mixture into the …

1. To prepare crust: Preheat oven to 350°F. Beat 1/2 cup butter, granulated sugar and vanilla in a medium bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add 1 egg yolk and beat on low speed just until combined, about 10 seconds. Add flour and salt and beat on medium-low speed until the mixture resembles fine sand, about 2 minutes. Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze, uncovered, until firm, about 20 minutes.
2. Using a fork, prick holes all over the pie crust to prevent air bubbles. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack, about 45 minutes.
3. Meanwhile, prepare lemon curd filling: Whisk eggs, egg yolks, sugar, lemon zest, lemon juice and butter together in a large saucepan over medium heat. Cook, stirring constantly with a rubber spatula, until the mixture is thickened and an instant-read thermometer registers 160°F, about 8 minutes. (The mixture should coat the back of a wooden spoon.)
4. Pour the lemon mixture through a fine-mesh strainer into the crust; spread in even layer. Press a piece of plastic wrap directly on the surface of the warm curd to prevent a skin from forming. Refrigerate until firm, at least 4 hours or up to 12 hours. Remove and discard plastic wrap. Dust with confectioners' sugar before serving.

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