Best Easy Lemon Curd Recipes

EASY LEMON CURD

Steps:

• Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Pour into jars; cool. , Store in refrigerator or freezer. Sauce is good on pound cake, muffins, pancakes and waffles.

EASY LEMON CURD

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.

EASY LEMON CURD POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
• Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.
• Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes.
• Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.
• Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool, about 30 minutes. Turn cake out of the pan.

EASY LEMON CURD BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Combine flour and baking soda; gradually add to creamed mixture and mix well., Set aside 1 cup mixture for topping; press remaining mixture onto the bottom of a greased 13x9-in. baking dish. Bake 12-15 minutes or until edges are lightly browned. Cool for 10 minutes., Spread lemon curd over crust. In a small bowl, combine the coconut, almonds and reserved topping mixture; sprinkle over lemon curd., Bake for 18-22 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.

EASY LEMON CURD

Steps:

• In a heavy-bottomed saucepan whisk together lemon juice, zest, sugar and eggs.
• Stir in butter and cook over medium-low heat whisking vigorously and continuously until the curd is thick enough to hold a ripple mark when the whisk is lifted from the curd and the first bubbles appear on the surface (this should take about 6-7 minutes).
• Transfer to a bowl then cover the curd using plastic wrap spread directly over the curd.
• Chill for a minimum of 2 hours before using or up to 1 week.

EASY LEMON AND PASSION FRUIT CURD

Steps:

• Put the lemon zest, juice, butter and sugar in a pan and heat gently, stirring until the sugar dissolves. take off the heat and allow to cool slightly.
• Stir in the eggs then heat gently, stirring CONTINUOSLY until the mixture thickens enough to coat the back of the spoon. Do not allow the mixture to overheat as it will split and curdle. Remove from the heat.
• Cut the passion fruit in half, scoop out the pulp and stir into the lemon curd.
• Spoon the curd into 3 or 4 small sterilised jars, allow to cool before sealing. Store in the fridge and use within 1 month.

EASY PEZZY LEMON CURD OR LEMON MERINGUE PIE

Steps:

• 1. I love Meyer Lemons so that is what I always use. I live in California so Meyer lemons are not hard to find here. Almost every neighbor has at least one tree in their yard. I ususally get a huge bag full and squeeze them to use during the year. I zest the skins and freeze the zest to and some I dry in the oven on low heat. Follow directions on box. The only thing your are going to do different is adding the 1/2 cup lemon juice and instead of the 1/2 cup of water and lemon zest.
• 2. For those who don't like "Puker Power" use 1/4 lemon juice and 1/4 cup water. I love Pucker Power..so I use the 1/2 cup of lemon juice.
• 3. Note: Always spread the Meringue so that it touchs the pie crust. This prevents the Meringue from shrinking when you put it in the oven to brown the meringue lightly.

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.

INCREDIBLY EASY LEMON CURD, ECUADOREAN STYLE.

Steps:

• Mix the cornstarch in the water.
• Put all ingredients into the blender and blend until smooth.
• Pour from the blender into a saucepan and cook over low heat until it thickens.
• Done!
• South American magic.

QUICK AND EASY LEMON CURD

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!

EASY PEASY LEMON CURD

Steps:

• In a microwave-safe bowl, melt butter in the microwave on high.
• In a separate bowl, combine sugar, beaten eggs, lemon zest, and lemon juice. Slowly whisk into the hot melted butter until well combined.
• 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.
• Remove from heat. Strain the curd through a fine-mesh seive to remove all the white egg bits to ensure a perfectly smooth curd.
• Cover by laying a layer of plastic wrap directly on the surface of the curd (this prevents a skin from forming on the surface). The lemon curd will continue to thicken as it cools.
• ***********TIPS*********** Do not skip mixing after the 1-minute intervals and do not let the lemon curd boil, as it can cause the mixture to curdle. * Cold lemons are much easier to grate. Always grate your lemons first, and then juice them. Grate lemons just before using as the zest will lose moisture if it sits too long. ** Do not use the bottled lemon juice - only use fresh-squeezed lemon juice. Room temperature lemons produce more juice. Always use fresh lemons when making lemon curd. *** Use good quality butter. Do not use butter substitutes. **** DO NOT store in a metal bowl, it will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor.

EASY LEMON CURD

Steps:

• Method.
• Whisk egg yolks and sugar until well combined but not frothy.
• Tip into a heavy-based non-reactive saucepan and add butter,cornflour, zest and juice.
• Stirring constantly, bring to simmering point over a medium-high heat (about five minutes).
• As soon as bubbles appear, remove from heat, still stirring. Allow to cool.
• Transfer to sterilised jars and seal.
• Makes 2 cups.