Best English Lemon Curd Recipes

ENGLISH LEMON CURD

Steps:

• Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan; cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes.
• Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour curd into clean jars, seal, and store in the refrigerator.

ENGLISH LEMON-CURD COOKIES

Steps:

• Dough: Combine flour, salt and baking powder in bowl.
• Beat butter and sugar in large bowl until creamy.
• Beat in egg, lemon extract and vanilla until fluffy.
• Stir in flour mixture and pecans.
• Divide dough in half; shape into disks.
• Wrap in plastic wrap.
• Refrigerate 1 hour.
• Heat oven to 350 degrees.
• On lightly floured surface with floured rolling pin, roll half of dough 1/8 inch thick.
• With floured 3-inch fluted round cookie cutter, cut out dough.
• Place, 1 inch apart, on ungreased baking sheets.
• With floured 1 ½-inch round cookie cutter, cut out centers from half the cookies.
• Reroll centers and trimmings.
• Repeat with other half of dough.
• Bake in 350 degree oven 12 to 15 minutes, until lightly browned.
• Cool on racks.
• Store at room temperature or freeze.
• Curd:
• Micro wave method: using the ingredients called for here and cook as directed in Recipe #61278.
• or.
• Combine sugar, cornstarch, lemon juice, rind and butter in saucepan.
• Place pan in skillet half filled with simmering water over medium-low heat.
• Whisk in yolks; cook, stirring constantly, until thickened enough to coat spoon, 5 minutes (temperature should read 160 degrees); do not boil.
• Pour into small bowl; cover surface directly with plastic wrap.
• Refrigerate to chill, 2 hours.
• Sprinkle confectioners' sugar on cookies with cut-out centers.
• Spread 1 tablespoon curd over each cookie without cut-out center; top with sugared cookie, pressing lightly to form sandwich.

ENGLISH LEMON CURD

Steps:

• Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan. Cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes.
• Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes.
• Pour curd into clean jars, seal, and store in the refrigerator.

ENGLISH LEMON CURD

Steps:

• In top of double boiler melt butter.
• Stir in sugar, eggs, lemon juice, lemon peel.
• Cook over simmering water for 1 hour, or till thickened, stirring occasionally.
• Turn off heat. Cover with lid. Allow to cool.
• Store, covered in refrigerator up to 3 weeks.