- Joined
- Apr 25, 2013
- Messages
- 28
- Reaction score
- 17
Uses for Lemon Curd
Use as a filling for layer cakes
Use as a topping for pound cake - garnish with fresh berries
Spread on scones, biscuits, crumpets or muffins
Use as a filling for cupcakes
Use as a filling for tart shells - cover with blueberries or
Use as a filling in homemade doughnuts
Serve with blueberry pancakes
Use to fill crepes
Spoon on top of plain Greek yogurt
Use to top ice cream or gelato
Add to Strawberry Shortcake (slather on the inside of the split biscuit, before adding the macerated strawberries)
Make a parfait (Alternate layers of lemon curd, fresh whipped cream and fresh berries. Garnish with a mint sprig)
Use as a filling for Layered Lemon Delight
Eat it plain, with a spoon...
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My favorite recipe:
Lemon Curd
3 large eggs
3/4 cup (150 grams) granulated white sugar
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) strain to remove pulp and seeds
4 Tablespoons (56 grams) unsalted butter, at room temperature
1 Tablespoon (4 grams) finely shredded lemon zest (Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the zest)
Directions
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.
Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes.
Remove from heat and immediately pour through a fine strainer to remove any lumps.
Cut the butter into small pieces and whisk into the mixture until the butter has melted.
Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups (360 ml).
Note: If you want a lighter lemon curd, whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.
TIPS:
Use as a filling for layer cakes
Use as a topping for pound cake - garnish with fresh berries
Spread on scones, biscuits, crumpets or muffins
Use as a filling for cupcakes
Use as a filling for tart shells - cover with blueberries or
Use as a filling in homemade doughnuts
Serve with blueberry pancakes
Use to fill crepes
Spoon on top of plain Greek yogurt
Use to top ice cream or gelato
Add to Strawberry Shortcake (slather on the inside of the split biscuit, before adding the macerated strawberries)
Make a parfait (Alternate layers of lemon curd, fresh whipped cream and fresh berries. Garnish with a mint sprig)
Use as a filling for Layered Lemon Delight
Eat it plain, with a spoon...
***********************************************
My favorite recipe:
Lemon Curd
3 large eggs
3/4 cup (150 grams) granulated white sugar
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) strain to remove pulp and seeds
4 Tablespoons (56 grams) unsalted butter, at room temperature
1 Tablespoon (4 grams) finely shredded lemon zest (Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the zest)
Directions
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.
Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes.
Remove from heat and immediately pour through a fine strainer to remove any lumps.
Cut the butter into small pieces and whisk into the mixture until the butter has melted.
Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups (360 ml).
Note: If you want a lighter lemon curd, whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.
TIPS:
- Use FRESH lemon juice, NOT bottled
- Cold lemons are much easier to grate.
- Always remove the zest first before halving and squeezing the lemon (your fingers will thank you)
- Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp.