Best Magnolia Bakerys Lemon Curd Filling Recipes

MAGNOLIA BAKERY'S LEMON CURD FILLING

Steps:

• In a medium-size saucepan, whisk the first five ingredients until thoroughly combined.
• Get the saucepan on low heat to warm the mixture, and slowly augment the heat to medium. All the while stiring with a wooden spoon or rubber spatula.
• Cook for about 20 minutes until thick and bubbly.
• Remove from heat and add the butter, one piece at a time, stirring to incorporate.
• Place in the refrigerator until firm.
• Note: After cooking the mixture for about 5 minutes, it looked curdled so I strained it and then put it in a glass bowl over a pot with water on a high simmer. I cooked it for about 25 more minutes until it was quite thick and coated the back of a spoon. Then I strained it again and added the butter. It was deliciously tart like lemon curd should be.
• A sterile mason jar would be perfect for keeping this inches.

THE REALTOR'S EASY LEMON CURD (LEMON FILLING)

Steps:

• Mix all the ingredients together in a heavy bottom sauce pan. I shake the water and cornstarch together in a jar first and then add them to the pan to avoid lumps.
• Bring to a rolling boil and boil 1 minute, stirring constantly.
• Chill or cool before using.

MAGNOLIA BAKERY LEMON VANILLA BUNDT CAKE

Steps:

• Preheat oven to 350°.
• Grease and lightly flour a 10" Bundt pan.
• In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until fluffy, about 3 minutes.
• Add the eggs, one at a time, mixing well after each addition.
• Add the flour in thirds, alternating with the club soda, beating after each addition until smooth.
• Add the vanilla extract and the lemon zest and mix well.
• Pour the batter into prepared pan and bake 70-80 minutes until golden brown or a cake tester inserted into center of cake comes out clean.
• Let cake cool in pan for 20 minutes.
• Remove from pan and cool completely on wire rack.

LEMON CURD FILLING

Steps:

• In a non-reactive saucepan, whisk yolk and sugar until well combined.
• Add remaining ingredients except lemon zest.
• Cook over medium-low heat, stirring constantly (Do not whisk), until thickened and you see the first bubble.
• DO NOT ALLOW TO BOIL.
• Pour through strainer, stir in zest.
• chill in refrigerator with plastic wrap pressed on top of curd to prevent skin forming.

LEMON TEA COOKIES WITH LEMON CURD FILLING

Steps:

• In large bowl, beat butter, 1/3 cup powdered sugar and the vanilla with electric mixer on medium speed until well blended. Stir in flour until dough forms. Cover; refrigerate 30 minutes for easier handling.
• Heat oven to 350°F Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Press thumb into center of each ball to make indentation.
• Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• Fill cookies with lemon curd. Sprinkle powdered sugar over cookies.

DR. LORI'S LEMON CURD MOUSSE CAKE

Steps:

• Curd:.
• Mix sugar and cornstarch in heavy large saucepan.
• Gradually add lemon juice, whisking until all cornstarch dissolves.
• Whisk in eggs and yolks.
• Add butter.
• Stir over medium heat until curd thickens and boils, about 12 minutes.
• Transfer to medium bowl.
• Chill until cold, at least 6 hours.
• This part can be made up to one week in advance. Press plastic wrap onto surface of curd and keep chilled.
• Crust:.
• Preheat oven to 350 degrees.
• Spray bottom of 8" diameter springform pan with nonstick spray.
• Blend cookie crumbs and butter in small bowl.
• Press onto bottom of pan.
• Bake until golden, about 15 mu=inutes.
• Cool.
• Mousse:.
• Place water into a small saucepan.
• Sprinkle gelatin evenly over water.
• Let stand until gelatin softens, approximately 15 minutes.
• Meanwhile, place 1 3/4 Cups lemon curd in a large bowl.
• Stir 3/4 Cup curd in another small saucepan over medium-low heat until very warm.
• Stir gelatin mixture over medium-low heat until dissolved and liquid is clear, DO NOT BOIL.
• Whisk warm gelatin mixture into the 3/4 Cup warm curd.
• Gradually whisk gelatin-curd mixture into curd in the large bowl.
• Using an electric mixer, beat egg whites in medium bowl until soft peaks form.
• Gradually add sugar,beating until whites are thick and glossy.
• Fold whites into curd mixture in 3 additions.
• Using same beaters, beat cream in another medium bowl until peaks form.
• Fold into eggwhite-curd mixture in 3 additions, also.
• Pour enough mousse over cooled crust to fill pan completely.
• Pour remaining remaining mousse into a small bowl and reserve.
• Cover and chill mousse cake, reserved mousse and remaining curd overnight.
• Using long, thin knife, cut aroundcake to loosen.
• Remove pan sides.
• Gently spread 3/4 Cup of remaining curd over top of cake.
• Transfer reserved mousse to pastry bag fitted with small star tip.
• Pipe rosettes of mousse around top edge of cake.
• Chill cake until ready to serve.
• Can be made up to 8 hours in advance.
• Arrange lemon slices between rosettes.
• Cut cake into wedges to serve.