Lemon curd recipes,anyone?!
i adore lemon curd! i am interested in anyones tried and true or new,innovative ways to make lemony desserts! i am gr8ful in advance to all who answer!lemon curd,to me,is the fresh taste of summer!Www@FoodAQ@Com
Answers:
Lemon curd ice cream
4 egg, yolks only
2 lemons
100g/3?oz sugar
100g/3?oz unsalted butter
500g/1lb 2oz crème fra?che
honey, to serve
Method
1!. Make lemon curd by placing egg yolks, sugar, butter, juice and grated rind of lemons in saucepan!. Cook over a low heat until mixture coats the back of a wooden spoon!. Chill!. Beat into crème fra?che!. Place mixture into an ice cream maker!.
(If you don't have an ice cream maker, follow the instructions as far as adding the crème fra?che - then put the mixture in a tupperware box and put into the freezer!. Every twenty minutes take it out and give it a thorough stir until it reaches ice cream consistency!.)
2!. To serve, melt 1 tbsp honey!. Drizzle around scoops of the ice cream!.
Lemon curd souffle
3 free-range eggs, separated
55g/2oz ready-made custard
55g/2oz lemon curd
30-55g/1-2oz caster sugar
butter, to grease
caster sugar, to dust
Method
1!. Preheat the oven to 220C/425F/Gas 7!.
2!. Whisk the egg yolks in a bowl!. Add the custard and lemon curd and beat to combine!.
3!. Meanwhile, in a separate clean bowl, whisk the egg whites to form soft peaks!.
4!. Add the sugar and whisk to form stiff, glossy peaks!.
5!. Fold the egg whites into the lemon mixture to combine!.
6!. Grease two ramekins with butter and dust with the caster sugar!.
7!. Pour the soufflé mixture into the ramekins and bake in the oven for 10-12 minutes, or until well risen and golden!.
8!. Serve!.Www@FoodAQ@Com
4 egg, yolks only
2 lemons
100g/3?oz sugar
100g/3?oz unsalted butter
500g/1lb 2oz crème fra?che
honey, to serve
Method
1!. Make lemon curd by placing egg yolks, sugar, butter, juice and grated rind of lemons in saucepan!. Cook over a low heat until mixture coats the back of a wooden spoon!. Chill!. Beat into crème fra?che!. Place mixture into an ice cream maker!.
(If you don't have an ice cream maker, follow the instructions as far as adding the crème fra?che - then put the mixture in a tupperware box and put into the freezer!. Every twenty minutes take it out and give it a thorough stir until it reaches ice cream consistency!.)
2!. To serve, melt 1 tbsp honey!. Drizzle around scoops of the ice cream!.
Lemon curd souffle
3 free-range eggs, separated
55g/2oz ready-made custard
55g/2oz lemon curd
30-55g/1-2oz caster sugar
butter, to grease
caster sugar, to dust
Method
1!. Preheat the oven to 220C/425F/Gas 7!.
2!. Whisk the egg yolks in a bowl!. Add the custard and lemon curd and beat to combine!.
3!. Meanwhile, in a separate clean bowl, whisk the egg whites to form soft peaks!.
4!. Add the sugar and whisk to form stiff, glossy peaks!.
5!. Fold the egg whites into the lemon mixture to combine!.
6!. Grease two ramekins with butter and dust with the caster sugar!.
7!. Pour the soufflé mixture into the ramekins and bake in the oven for 10-12 minutes, or until well risen and golden!.
8!. Serve!.Www@FoodAQ@Com
Lemon Sponge Cake with Lemon Curd Topping
8 egg whites
1 tsp!. cream of tartar
1/4 tsp!. salt
1 cup sugar
7 egg yolks
1 cup flour
1/3 cup lemon juice
2 cups lemon curd
2 cups whipping cream
Preheat oven to 325 degrees!. In a large bowl, beat egg whites until foamy, then add cream of tartar and salt!. Beat until soft peaks form, then add 1/2 cup of the sugar, beating until stiff!. Set aside!. In a small bowl, beat egg yolks until light, thick and lemon colored, about 3 minutes!.
Gradually beat in 1/2 cup sugar!. Add flour and lemon juice and mix!. Fold beaten egg whites into yolk mixture!.
Pour into ungreased 10" tube pan and bake at 325 degrees 40-50 minutes until top springs back!. Invert cake and cool completely!. Remove from pan!.
Beat cream until slightly thickened!. Add 1/2 cup lemon curd and beat another 30 seconds until thick!. Refrigerate until you assemble the cake!.
Slice cooled cake horizontally to make 3 layers!. Place 1 layer on serving plate and spread with 1/2 of the lemon curd!. Place second layer on top and spread with more lemon curd!. Place top layer on top and frost top and sides with whipped cream frosting!. Chill at least 1 hour before cutting!.Www@FoodAQ@Com
8 egg whites
1 tsp!. cream of tartar
1/4 tsp!. salt
1 cup sugar
7 egg yolks
1 cup flour
1/3 cup lemon juice
2 cups lemon curd
2 cups whipping cream
Preheat oven to 325 degrees!. In a large bowl, beat egg whites until foamy, then add cream of tartar and salt!. Beat until soft peaks form, then add 1/2 cup of the sugar, beating until stiff!. Set aside!. In a small bowl, beat egg yolks until light, thick and lemon colored, about 3 minutes!.
Gradually beat in 1/2 cup sugar!. Add flour and lemon juice and mix!. Fold beaten egg whites into yolk mixture!.
Pour into ungreased 10" tube pan and bake at 325 degrees 40-50 minutes until top springs back!. Invert cake and cool completely!. Remove from pan!.
Beat cream until slightly thickened!. Add 1/2 cup lemon curd and beat another 30 seconds until thick!. Refrigerate until you assemble the cake!.
Slice cooled cake horizontally to make 3 layers!. Place 1 layer on serving plate and spread with 1/2 of the lemon curd!. Place second layer on top and spread with more lemon curd!. Place top layer on top and frost top and sides with whipped cream frosting!. Chill at least 1 hour before cutting!.Www@FoodAQ@Com
I typically get my dessert recipes from www!.epicurious!.com and can honestly say that their recipes are divine!. Here is their lemon curd recipe:
http://www!.epicurious!.com/recipes/food/v!.!.!.Www@FoodAQ@Com
http://www!.epicurious!.com/recipes/food/v!.!.!.Www@FoodAQ@Com
This is a good one:
http://www!.therecipecafe!.com/Recipes/Lem!.!.!.Www@FoodAQ@Com
http://www!.therecipecafe!.com/Recipes/Lem!.!.!.Www@FoodAQ@Com