Best Martha Stewarts Ca 1995 Best Lemon Curd Recipes

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LEMON CURD SPREAD



Lemon Curd Spread image

Serve this richly-flavored curd with scones or pound cake, or whip it into our Lemon Mousse.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h15m

Yield Makes 2 1/2 to 3 cups

Number Of Ingredients 5

6 large eggs
3/4 cup sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
3/4 cup fresh lemon juice, (from about 4 lemons)
8 tablespoons (1 stick) unsalted butter, cut into pieces

Steps:

  • In a medium saucepan, whisk eggs, sugar, and zest to combine. Whisk in lemon juice; add butter.
  • Cook lemon mixture over medium heat, stirring constantly, until thickened, 7 to 9 minutes. Immediately pour through a fine-mesh sieve into a bowl. Press plastic wrap directly on surface of curd, and refrigerate until cool, at least 2 hours and up to 3 days.

EASY LEMON CURD



Easy Lemon Curd image

Tart, creamy and luscious lemon curd can be used on scones, muffins, toast, and so many desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 20m

Yield Makes 2 cups

Number Of Ingredients 5

1 cup sugar
1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
8 large egg yolks (egg whites reserved for another use)
1/4 teaspoon coarse salt
1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces

Steps:

  • In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
  • Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
  • Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.

Nutrition Facts : Calories 281 g, Fat 19 g, Protein 3 g

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