Best Lemon Lime Curd Recipes

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LIGHTER LEMON - LIME CURD (NO BUTTER)



Lighter Lemon - Lime Curd (No Butter) image

I love lemon curd or lemon butter as we call it here in Oz but it's quite fattening so I went searching for a lighter version and found this on a website called Bakingsheet. Recipe can easily be increased.

Provided by Mandy

Categories     Lemon

Time 11m

Yield 2/3 cup, 4 serving(s)

Number Of Ingredients 5

1/3 cup fresh lemon juice or 1/3 cup lime juice
1 -2 teaspoon lemon zest
5 tablespoons sugar
1 egg, room temperature
1/2 teaspoon vanilla extract

Steps:

  • In a small sauce pan, over medium heat, dissolve sugar into lemon juice. Add zest.
  • Lightly beat egg in a small/medium bowl. Whisking constantly, slowly pour lemon/sugar syrup into the egg. Beat for 2 minutes (only 1 if you're using a mixer), then transfer back into the saucepan.
  • Heat over low heat, stirring constantly, until it just starts to bubble at the edges. Remove from heat and stir in vanilla.
  • Transfer to a small container and store in the fridge.

Nutrition Facts : Calories 85, Fat 1.2, SaturatedFat 0.4, Cholesterol 46.5, Sodium 18.2, Carbohydrate 17.4, Fiber 0.1, Sugar 16.4, Protein 1.6

LEMON CURD (STOVE TOP OR MICROWAVE METHOD) LIME OR ORANGE CURD



Lemon Curd (Stove Top or Microwave Method) Lime or Orange Curd image

A British tea time favorite. This is sweet and tart. Try it on scones, muffins, and tea breads or layer on Angel Food cake with Raspberries and recipe #54868! I've also microwaved this just watch and stir a lot. For orange or lime curd, substitute appropriate fruit rind and juice. Proceed as directed. FYI- When filling a cake with this be sure to pipe a rim of frosting on the edge of the first layer, then fill inside with the chilled lemon curd, place top layer then frost.

Provided by Rita1652

Categories     Sauces

Time 35m

Yield 1 1/2 cups, 18 serving(s)

Number Of Ingredients 6

3 tablespoons lemon zest
1/2 cup fresh lemon juice (2 to 4 lemons)
1 1/2 cups sugar
8 tablespoons butter
3 eggs, lightly beaten
2 egg yolks, lightly beaten

Steps:

  • Stove top Method:.
  • In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.
  • Bring just to a boil; reduce heat to medium-low and simmer 5 minutes.
  • Add butter and stir until it has melted and combined.
  • Remove from heat and cool to room temperature.
  • Beat eggs into cooled lemon mixture until well blended.
  • Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.
  • Remove from heat.
  • Cover and refrigerator at least 1 hour.
  • Microwave Method:.
  • Place butter in a large glass measure or bowl. Microwave on high for 10 seconds or until the butter is soft, but not melted.
  • Whisk in the sugar, lemon rind and lemon juice. Add the whole eggs and yolks and blend well.
  • Cover with parchment paper and microwave on high for 3 minutes, stirring well after each minute or until mixture thickens and coats spoon.( May need more time for all microwave ovens are different so be sure it coats the spoon as for a custard!).
  • Cover and refrigerator at least 1 hour.
  • Pour into a sterilized glass jar(s) (jam jars are perfect) and leave to cool.
  • Store in the refrigerator.

LIME, ORANGE OR LEMON CURD



Lime, Orange or Lemon Curd image

Easy to make and so many uses, I like to mix a few tablespoons with some rum and drizzle that over coconut ice cream. Not to forget it is a nice gift.

Provided by PetsRus

Categories     Sauces

Time 45m

Yield 3 cups

Number Of Ingredients 4

4 -5 limes
4 ounces butter, cut in chunks
8 ounces sugar
2 large eggs, beaten

Steps:

  • Soften the limes by rolling them back and forth with your hands on the kitchen counter; you will get more juice out of them if you do this.
  • Grate the zest very finely, take care that you don’t grate the white pith.
  • Squeeze the juice out of the fruit; you will need 150mL.
  • Put the rind (zest), butter, sugar and juice in a heatproof basin.
  • Stand this over a pan of boiling water and heat until the sugar and butter have melted.
  • Lower the heat, you don’t want the water to boil now.
  • Whisk in the eggs, when incorporated use a wooden spoon and stir until the curd has thickened and coats the back of the spoon, 20 to 25 minutes.
  • Pour into hot jars, when cool label them.
  • Use this recipe also to make orange or lemon curd, just make sure you have 150mL juice Keep in the fridge.

Nutrition Facts : Calories 638.1, Fat 34, SaturatedFat 20.5, Cholesterol 205.3, Sodium 319.8, Carbohydrate 85.3, Fiber 2.5, Sugar 77.1, Protein 5.1

LEMON LIME CURD



Lemon Lime Curd image

Categories     Citrus     Egg     Dessert     Quick & Easy     Wheat/Gluten-Free     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 8

1 1/2 cups sugar
4 whole large eggs, beaten lightly
4 large egg yolks, beaten lightly
2/3 cup fresh lime juice
1/3 cup fresh lemon juice
3 tablespoons freshly grated lemon zest
2 tablespoons freshly grated lime zest
2 sticks (1 cup) unsalted butter, cut into bits

Steps:

  • In a heavy saucepan whisk together the sugar, the whole eggs, the yolks, the juices, and the zests and cook the mixture over moderately low heat, whisking, until the sugar is dissolved. Add the butter, cook the mixture over low heat, whisking, for 10 to 12 minutes, or until it registers 160°F. on a candy thermometer, and transfer it to glass jars. The curd keep, covered and chilled, for 2 weeks. Serve the curd as a spread with sweet breads.

LEMON CURD (STOVE TOP OR MICROWAVE METHOD) LIME OR ORANGE CURD



Lemon Curd (Stove Top or Microwave Method) Lime or Orange Curd image

A British tea time favorite. This is sweet and tart. Try it on scones, muffins, and tea breads or layer on Angel Food cake with Raspberries and Creamy Cheesecake! I've also microwaved this just watch and stir a lot. For orange or lime curd, substitute appropriate fruit rind and juice. Proceed as directed. FYI- When filling a cake with this be sure to pipe a rim of frosting on the edge of the first layer, then fill inside with the chilled lemon curd, place top layer then frost.

Provided by @MakeItYours

Number Of Ingredients 6

3 tablespoons lemon zest
1/2 cup fresh lemon juice (2 to 4 lemons)
1 1/2 cups sugar
8 tablespoons butter
3 eggs, lightly beaten
2 egg yolks, lightly beaten

Steps:

  • Stove top Method:.
  • In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.
  • Bring just to a boil; reduce heat to medium-low and simmer 5 minutes.
  • Add butter and stir until it has melted and combined.
  • Remove from heat and cool to room temperature.
  • Beat eggs into cooled lemon mixture until well blended.
  • Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.
  • Remove from heat.
  • Cover and refrigerator at least 1 hour.
  • Microwave Method:.
  • Place butter in a large glass measure or bowl. Microwave on high for 10 seconds or until the butter is soft, but not melted.
  • Whisk in the sugar, lemon rind and lemon juice. Add the whole eggs and yolks and blend well.
  • Cover with parchment paper and microwave on high for 3 minutes, stirring well after each minute or until mixture thickens and coats spoon.( May need more time for all microwave ovens are different so be sure it coats the spoon as for a custard!).
  • Cover and refrigerator at least 1 hour.
  • Pour into a sterilized glass jar(s) (jam jars are perfect) and leave to cool.
  • Store in the refrigerator.

TANGY LEMON LIME CURD



Tangy Lemon Lime Curd image

I love everything lemon. As chocolate is to some, lemon is the way to my heart! I have made homemade lemon curd so many times before and this time I used both lemon and lime together. Simply fantastic!

Provided by Janet Scott

Categories     Puddings

Time 40m

Number Of Ingredients 8

5 large egg yolks
1 1/2 c water
1 1/3 c sugar
1/3 c all purpose flour
1 medium lime (zested and juiced)
1 medium lemon (zested and juiced)
2 Tbsp unsalted butter
1/4 tsp salt

Steps:

  • 1. Blind bake your crust for a lemon pie :)
  • 2. Pre-measure all of your ingredients and have them ready. When you start this you will need to be whisking constantly. Zest your lemon and lime in a separate bowl then juice them in another bowl. you should have almost 1/2 cup juice. (The zest is optional but really adds a punch of flavor, if pipping at the end be sure to use a large tip)
  • 3. Beat eggs yolks together in a medium bowl (save egg whites for meringue if you want to make a pie or tarts). Set the bowl aside.
  • 4. Whisk together the flour, salt and sugar. In a medium saucepan over medium heat, combine water and heat up. Add the sugar, flour and salt mixture, and bring to a boil, stirring constantly.
  • 5. Boil for 1 minute, remove from heat then slowly add hot mixture to egg yolks while whisking continuously. (This tempers the yolks and keeps them from cooking once you put them back on the heat.) Once you've added at least half of your hot mixture to the yolks, return mixture to the stove, on low, continuing to whisk and cook for 1 more minute or until thickened.
  • 6. Remove from heat again and add butter, lemon juice and zest. Mix thoroughly
  • 7. If you don't want it as tart add less juice and zest. This can also be piped on cheesecake :)
  • 8. Or just a lemon pie :) On this one I put on whipped cream...YUMMY!

LEMON LIME CURD



Lemon Lime Curd image

This is a different take on the traditional lemon curd which we have enjoyed and our friends. Got it many years ago from a library cookbook but can't recall which one - there have been too many!!

Provided by waynejohn1234

Categories     Low Protein

Time 28m

Yield 3 cups

Number Of Ingredients 5

6 medium lemons
3 limes
1 1/2 cups sugar
4 eggs, lightly beaten
1/2 cup butter, cut up in small pieces

Steps:

  • Shred lemon rind very finely to make 1/4 cup.
  • Squeeze juice from lemons and limes to make 1-1/3 cups total.
  • In a heavy saucepan combie juices and sugar.
  • Stir in eggs, butter and 1/4 cup lemon peel.
  • Cook, stirring, over med heat (DO NOT BOIL) until thickened and coats a metal spoon.
  • This takes about 8 minutes.
  • Will keep in fridge for a month.

Nutrition Facts : Calories 819.6, Fat 38.1, SaturatedFat 21.6, Cholesterol 363.3, Sodium 319.1, Carbohydrate 130.7, Fiber 12, Sugar 101.6, Protein 11.8

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