Best Quick Lemon Curd Recipes
QUICK LEMON CURD
This is very easy and delicious. It is made in the microwave. When I make it, it cooks for 5 minutes total, stirring after each minute. This recipe is from All Recipes.
Provided by Lavender Lynn
Categories Dessert
Time 16m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- In a microwave bowl, whisk together the sugar and eggs until smooth.
- Stir in lemon juice, lemon zest, and butter.
- Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. It will be quite liquid but will set up somewhat overnight.
- Remove from the microwave, and pour into sterile jars.
- Store for up to 3 weeks in the refrigerator.
Nutrition Facts : Calories 116, Fat 6.7, SaturatedFat 3.9, Cholesterol 50.1, Sodium 14.4, Carbohydrate 13.6, Fiber 0.1, Sugar 12.9, Protein 1.3
QUICK LEMON CURD
This special spread is absolutely delightful. It's rich and smooth with a fresh lemon flavor. Sometimes I thicken it a bit and put it in tart shells. -Mary Thompson, Weslaco, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-1/2 cups.
Number Of Ingredients 7
Steps:
- In the top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice, zest and salt. Cook over simmering water for 15 minutes or until mixture is thickened and reaches 160°. Cover and store in the refrigerator for up to 1 week. Serve chilled with scones, biscuits or English muffins.
Nutrition Facts : Calories 159 calories, Fat 9g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 109mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 1g protein.
QUICK AND EASY LEMON CURD
From my childhood. It is not easy to get lemon curd in France so I make it myself or get my 10 year old grand daughter to help me.
Provided by janismorris
Time 10m
Yield Makes Jar
Number Of Ingredients 0
Steps:
- Wash and dry the jam jar and lid.
- Put some water into the sauce pan, about 3cm depth, and bring to the boil.
- Put the bowl on top of the sauce pan. Make sure the bowl does not touch the water.
- Put ALL the ingredients into the bowl and beat with the baloon whisk.
- The butter will melt, the sugar will disolve, the mixture will increase in size and then thicken.
- Pour into the jar and put on the lid. Leave to cool.
- keep in the fridge and use within 2 weeks. YUM!
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