Jars Filled with Sunshine!
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| Lemon Curd (or Lime Curd) by sharealikecooking |
If you're into lemon meringue pie, chances are you will just LOVE...
Homemade Traditional Lemon Curd
and
Microwave Lemon Curd
If you're not a fan of lemons, you will still probably LOVE some zesty
Microwave Lime Curd
Homemade Traditional Lemon Curd
and
Microwave Lemon Curd
If you're not a fan of lemons, you will still probably LOVE some zesty
Microwave Lime Curd
Now, I've given you two, (sort of three) recipes below. The first is done on the stove-top for a dreamy, creamy, custard-like lemon curd. It takes a tad longer, but the results are so well worth it.
The second recipe is for curds you can make in the microwave. Their textures won't be as creamy as the first recipe; they up generally having more of a soft, jam consistency.
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| Crazy easy to make, tastes crazy good! |
You're just gonna want to give these recipes a go because there ARE so many ways to use curd in baking recipes, and there are simple & fast ways too. For example...
- Enjoy a dollop over pancakes or waffles.
- Spoon some over yogurt or ice cream.
- Serve layered in a fruit parfait.
- Use as a filling for pastries, cakes & cupcakes.
Or just simply use curd like you would a jam or preserves. Spread some over toast, biscuits or croissants. Simply make sure to eat them upside down, and give your taste buds a happy dance.
Hint: Mix it up... you can make the recipes below either with the stove (or microwave) depending on the texture of curd you're after.
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| Yes, please! |
Print Recipe
Homemade Traditional
Lemon Curd
Yield: 2 cups (1-pint)
1 Tbsp zest
4 lg whole eggs, room temperature
1/2 cup freshly squeezed juice, (3 lg lemons) room temperature
1 cup (100g) granulated sugar
Dash salt
4 Tbsp unsalted butter, (cut into pieces) room temperature
Cold fruit is easier to zest than when room temperature; wash clean with a little bit of dish soap and rinse. Grate only the zest and not the bitter white pith. Squeeze or ream
the juice through a sieve to catch any wayward seeds. Set aside.
Homemade Traditional
Lemon Curd
Yield: 2 cups (1-pint)
1 Tbsp zest
4 lg whole eggs, room temperature
1/2 cup freshly squeezed juice, (3 lg lemons) room temperature
1 cup (100g) granulated sugar
Dash salt
4 Tbsp unsalted butter, (cut into pieces) room temperature
Cold fruit is easier to zest than when room temperature; wash clean with a little bit of dish soap and rinse. Grate only the zest and not the bitter white pith. Squeeze or ream
the juice through a sieve to catch any wayward seeds. Set aside.
In a large glass mixing bowl
(2.5-qt) whisk eggs thoroughly. Add zest, juice, sugar, plus a dash of salt; whisk until smooth. Reserve butter for later.
Stove-Top: Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Over MEDIUM heat, and stirring constantly, cook the curd slowly for 10 minutes. Once the curd has thickened enough, it will coat the back of the spoon. Run your finger down the length of the spoon, it should leave a defined track. Remove the curd from heat, immediately press through a fine sieve to remove any lumps. Add the pieces of butter, stir until melted.
Storage: Ladle hot curd in a HOT, sterile pint jar.
Cover and chill. Curd will thicken more as it chills. Refrigerate 1-2 weeks or freeze for up to 3 months.
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Print Recipe
Microwave Lemon Curd (or Lime)
Yield: 1 cup (1/2-pint)
1 Tbsp zest
2 lg whole eggs, room temperature
1/3 cup freshly squeezed juice, (2 lg lemons or 4 sm limes) room temperature
1/2 cup (50g) granulated sugar
Dash salt
4 Tbsp unsalted butter, (cut into pieces) room temperature
Hint: For a zesty lime curd, reserve the fresh lime zest for (after) the curd is cooked and strained.
Cold fruit is easier to zest than when room temperature; wash clean with a little bit of dish soap and rinse. Grate only the zest and not the bitter white pith. Squeeze or ream the juice through a sieve to catch any wayward seeds. Set aside. In a large glass mixing bowl (2.5-qt) whisk eggs thoroughly. Add zest, juice, sugar, plus a dash of salt; whisk until smooth. Reserve butter for later.
Microwave: Place the bowl in the microwave, cook for 1 minute on HIGH. Stir. Set the microwave to cook for 6 minutes; lower the power to MEDIUM (level 6) and press START. Remove and faithfully stir at 1-minute intervals, whisking thoroughly with EACH minute to prevent curdling. Once the curd has fully thickened immediately press through a fine sieve to remove any lumps. Stir in the butter until melted.
Tip: Set a different timer for EACH 1 minute, that way you don't have to watch the microwave tick down. It's amazing what you can accomplish speedily within 1-minute intervals!
Storage: Ladle hot curd in a sterile, 1/2-pint jar.Cover and chill. Curd will thicken more as it chills. Refrigerate 1-2 weeks or freeze for up to 3 months.
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Suggestions: Anything you might use jam for, you can use curd instead. Serve with toast, pancakes or waffles for a breakfast. Spoon over yogurt or ice cream. Serve layered in a fruit parfait or as a filling for pastries and cakes.
Enjoy,
Sharon Anne
(2.5-qt) whisk eggs thoroughly. Add zest, juice, sugar, plus a dash of salt; whisk until smooth. Reserve butter for later.Stove-Top: Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Over MEDIUM heat, and stirring constantly, cook the curd slowly for 10 minutes. Once the curd has thickened enough, it will coat the back of the spoon. Run your finger down the length of the spoon, it should leave a defined track. Remove the curd from heat, immediately press through a fine sieve to remove any lumps. Add the pieces of butter, stir until melted.
Storage: Ladle hot curd in a HOT, sterile pint jar.
Cover and chill. Curd will thicken more as it chills. Refrigerate 1-2 weeks or freeze for up to 3 months.________________________________________
Print Recipe
Microwave Lemon Curd (or Lime)
Yield: 1 cup (1/2-pint)
1 Tbsp zest
2 lg whole eggs, room temperature
1/3 cup freshly squeezed juice, (2 lg lemons or 4 sm limes) room temperature
1/2 cup (50g) granulated sugar
Dash salt
4 Tbsp unsalted butter, (cut into pieces) room temperature
Hint: For a zesty lime curd, reserve the fresh lime zest for (after) the curd is cooked and strained.
Cold fruit is easier to zest than when room temperature; wash clean with a little bit of dish soap and rinse. Grate only the zest and not the bitter white pith. Squeeze or ream
the juice through a sieve to catch any wayward seeds. Set aside. In a large glass mixing bowl (2.5-qt) whisk eggs thoroughly. Add zest, juice, sugar, plus a dash of salt; whisk until smooth. Reserve butter for later.Microwave: Place the bowl in the microwave, cook for 1 minute on HIGH. Stir. Set the microwave to cook for 6 minutes; lower the power to MEDIUM (level 6) and press START. Remove and faithfully stir at 1-minute intervals, whisking thoroughly with EACH minute to prevent curdling. Once the curd has fully thickened immediately press through a fine sieve to remove any lumps. Stir in the butter until melted.
Tip: Set a different timer for EACH 1 minute, that way you don't have to watch the microwave tick down. It's amazing what you can accomplish speedily within 1-minute intervals!
Storage: Ladle hot curd in a sterile, 1/2-pint jar.
Cover and chill. Curd will thicken more as it chills. Refrigerate 1-2 weeks or freeze for up to 3 months.________________________________________
Suggestions: Anything you might use jam for, you can use curd instead. Serve with toast, pancakes or waffles for a breakfast. Spoon over yogurt or ice cream. Serve layered in a fruit parfait or as a filling for pastries and cakes.
Enjoy,
Sharon Anne
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