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Thread: "LEMON CURD"

  1. #1
    Lass Chance_2 Guest

    Default "LEMON CURD"

    I was watching Paula make cheesecake this morning...and she toipped it
    with lemon curd.

    What the heck IS "lemon curd"?
    What do you do with it other than topping cheesecake?

    Lass


  2. #2
    Goomba Guest

    Default Re: "LEMON CURD"

    Lass Chance_2 wrote:
    > I was watching Paula make cheesecake this morning...and she toipped it
    > with lemon curd.
    >
    > What the heck IS "lemon curd"?
    > What do you do with it other than topping cheesecake?
    >
    > Lass
    >


    Here are two recipes I've used (and love) for Lemon Curd.
    You can use it for pies, or cake fillings, or a filling inside small
    tortes, crepes, etc. Lovely stuff.

    * Exported from MasterCook *

    Lemon or Orange Curd

    Recipe By :"Better Than Store Bought"-H Witty, E.Colchie
    Serving Size : 1 Preparation Time :0:00
    Categories : Desserts Fillings & Frostings

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup sugar
    6 tablespoons unsalted butter
    1/3 cup fresh lemon juice or orange juice
    1 tablespoon finely grated lemon rind or orange rind
    3 eggs
    1 egg yolk

    In top of a double boiler, combine the sugar, butter, juice and rind.
    Stir over moderate direct heat until the sugar melts.
    Beat together the eggs and the egg yolk and strain into the hot mixture,
    stirring constantly. Cook over barely simmering water for 15 to 20 min,
    stirring often , or until the mixture has thickened a good deal. It
    will become thicker as it cools.
    Pour into a jar or bowl, cover with buttered wax paper tied with a
    string and chill immediately.
    Curd will keep for 3 weeks
    Makes 1 1/2 cups


    * Exported from MasterCook *

    Lemon Curd

    Recipe By :Better Homes and Gardens, March 1992
    Serving Size : 1 Preparation Time :0:00
    Categories : Desserts Fillings & Frostings

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup sugar
    1 tablespoon cornstarch
    2 teaspoons finely shredded lemon peel
    1/2 cup lemon juice
    2 tablespoons butter
    3 beaten egg yolks

    In a saucepan stir together sugar and cornstarch. Stir in peel, juice
    and butter. Cook and stir till thickened and bubbly. Gradually stir
    about half of the hot mixture into yolks. Return all to saucepan. Bring
    to a gentle boil. Cook and stir for 2 minutes more. Cover surface with
    clear plastic wrap. Cool. Chill before using.
    Makes 1 cup.

  3. #3
    flitterbit Guest

    Default Re: "LEMON CURD"

    Lass Chance_2 wrote:
    > I was watching Paula make cheesecake this morning...and she toipped it
    > with lemon curd.
    >
    > What the heck IS "lemon curd"?
    > What do you do with it other than topping cheesecake?
    >
    > Lass
    >

    Lemon curd is a soft custard of sorts, made with lemon juice, sugar, egg
    yolks, butter and a pinch of salt.

    Uses:

    - pie filling (think lemon meringue pie or lemon tart)
    - cake filling (lemon curd sandwiched between buttery golden cake layers
    makes a lovely dessert, imho)
    - as an ingredient in trifle
    - as a spread
    - by itself or with fresh berries and/or whipped cream

    I'm sure there are other uses that I haven't thought of.


  4. #4
    PeterL Guest

    Default Re: "LEMON CURD"

    [email protected] (Lass Chance_2) wrote in news:25233-4960BEE8-1390
    @storefull-3331.bay.webtv.net:

    > I was watching Paula make cheesecake this morning...and she toipped it
    > with lemon curd.
    >
    > What the heck IS "lemon curd"?
    > What do you do with it other than topping cheesecake?
    >
    > Lass
    >
    >



    http://www.taste.com.au/recipes/search.php?
    keywords=lemon+curd+&publication=3


    http://tinyurl.com/7whk22


    It's noice :-)

    --
    Peter Lucas
    Brisbane
    Australia

    "The joys of the table belong equally to all ages, conditions, countries
    and times; they mix with all other pleasures, and remain the last to
    console us for their loss."
    Jean Antheleme Brillet-Savarin,

  5. #5
    Ed Pawlowski Guest

    Default Re: "LEMON CURD"


    "Lass Chance_2" <[email protected]> wrote in message
    news:[email protected]..
    >I was watching Paula make cheesecake this morning...and she toipped it
    > with lemon curd.
    >
    > What the heck IS "lemon curd"?
    > What do you do with it other than topping cheesecake?
    >
    > Lass
    >


    Most brands are English. It is a lemon jelly type of item, sort of creamy.
    We've never made it (see Goomba's recipe) but usually my wife has some in
    the house for her toast some mornings. I'd not use it on cheesecake myself,
    but no reason not to.



  6. #6
    Ophelia Guest

    Default Re: "LEMON CURD"

    flitterbit wrote:
    > Lass Chance_2 wrote:
    >> I was watching Paula make cheesecake this morning...and she toipped
    >> it with lemon curd.
    >>
    >> What the heck IS "lemon curd"?
    >> What do you do with it other than topping cheesecake?
    >>
    >> Lass
    >>

    > Lemon curd is a soft custard of sorts, made with lemon juice, sugar,
    > egg yolks, butter and a pinch of salt.
    >
    > Uses:
    >
    > - pie filling (think lemon meringue pie or lemon tart)
    > - cake filling (lemon curd sandwiched between buttery golden cake
    > layers makes a lovely dessert, imho)
    > - as an ingredient in trifle
    > - as a spread
    > - by itself or with fresh berries and/or whipped cream
    >
    > I'm sure there are other uses that I haven't thought of.


    When I was wee, I sometimes had lemon curd sandwiches



  7. #7
    Ophelia Guest

    Default Re: "LEMON CURD"

    Goomba wrote:
    > Lass Chance_2 wrote:
    >> I was watching Paula make cheesecake this morning...and she toipped
    >> it with lemon curd.
    >>
    >> What the heck IS "lemon curd"?
    >> What do you do with it other than topping cheesecake?
    >>
    >> Lass
    >>

    >
    > Here are two recipes I've used (and love) for Lemon Curd.
    > You can use it for pies, or cake fillings, or a filling inside small
    > tortes, crepes, etc. Lovely stuff.


    <snipped some good recipes>

    Here are some more ideas

    http://www.deliaonline.com/search/?qx=lemon+curd



  8. #8
    Janet Guest

    Default Re: "LEMON CURD"

    I've never bought it, always made it. It should not contain cornstarch,
    IMHO. The egg yolks thicken it, so what's the point?.

    It is intensely lemony, and a cake or tart filled with it is a far cry from
    most of the garbage sold as "lemon filled." It's good to fill a jelly roll
    also.

    Lime curd is good, too. <G>



  9. #9
    Nina Guest

    Default Re: "LEMON CURD"

    On Sun, 4 Jan 2009 08:51:36 -0500, [email protected] (Lass
    Chance_2) wrote:

    >I was watching Paula make cheesecake this morning...and she toipped it
    >with lemon curd.
    >
    >What the heck IS "lemon curd"?
    >What do you do with it other than topping cheesecake?
    >
    >Lass


    Other people have put in recipes, so let me just add (1) it's easy to
    make, (2) it's insanely yummy if you like lemon things, (3) you can
    make other kinds of fruit curds, too, and (4) it's a great center
    layer for a cake. As a topping for cookies (or a center for layered
    cookies). On toast or a sweet bread. By the spoonful...

    Nina


  10. #10
    Becca Guest

    Default Re: "LEMON CURD"

    Nina wrote:
    > On Sun, 4 Jan 2009 08:51:36 -0500, [email protected] (Lass
    > Chance_2) wrote:
    >
    >> I was watching Paula make cheesecake this morning...and she toipped it
    >> with lemon curd.
    >>
    >> What the heck IS "lemon curd"?
    >> What do you do with it other than topping cheesecake?
    >>
    >> Lass

    >
    > Other people have put in recipes, so let me just add (1) it's easy to
    > make, (2) it's insanely yummy if you like lemon things, (3) you can
    > make other kinds of fruit curds, too, and (4) it's a great center
    > layer for a cake. As a topping for cookies (or a center for layered
    > cookies). On toast or a sweet bread. By the spoonful...
    >
    > Nina


    If you have a recipe that uses egg whites, you can always make lemon
    curd with the leftover egg yolks. This is a microwave recipe and it is
    sugar free, or not.

    Lemon Curd

    2 egg yolks
    2 tablespoon fresh lemon juice and some zest
    2 tablespoon Splenda equivalent (or 1/2 cup sugar)
    2 ounces melted butter

    Whisk the ingredients in a microwave safe bowl and nuke until thickened.
    Will thicken more as it cools. Do not overcook.'

    Becca



  11. #11
    Terry Guest

  12. #12
    Jean B. Guest

    Default Re: "LEMON CURD"

    Becca wrote:
    > Nina wrote:
    >> On Sun, 4 Jan 2009 08:51:36 -0500, [email protected] (Lass
    >> Chance_2) wrote:
    >>
    >>> I was watching Paula make cheesecake this morning...and she toipped it
    >>> with lemon curd.
    >>>
    >>> What the heck IS "lemon curd"?
    >>> What do you do with it other than topping cheesecake?
    >>>
    >>> Lass

    >>
    >> Other people have put in recipes, so let me just add (1) it's easy to
    >> make, (2) it's insanely yummy if you like lemon things, (3) you can
    >> make other kinds of fruit curds, too, and (4) it's a great center
    >> layer for a cake. As a topping for cookies (or a center for layered
    >> cookies). On toast or a sweet bread. By the spoonful...
    >> Nina

    >
    > If you have a recipe that uses egg whites, you can always make lemon
    > curd with the leftover egg yolks. This is a microwave recipe and it is
    > sugar free, or not.
    >
    > Lemon Curd
    >
    > 2 egg yolks
    > 2 tablespoon fresh lemon juice and some zest
    > 2 tablespoon Splenda equivalent (or 1/2 cup sugar)
    > 2 ounces melted butter
    >
    > Whisk the ingredients in a microwave safe bowl and nuke until thickened.
    > Will thicken more as it cools. Do not overcook.'
    >
    > Becca
    >
    >

    Cool! I have wondered about making this with Splenda. Any clue
    as to length of time and watts? Does one not need to stir this at
    intervals?

    --
    Jean B.

  13. #13
    Kajikit Guest

    Default Re: "LEMON CURD"

    On Sun, 4 Jan 2009 08:51:36 -0500, [email protected] (Lass
    Chance_2) wrote:

    >I was watching Paula make cheesecake this morning...and she toipped it
    >with lemon curd.
    >
    >What the heck IS "lemon curd"?
    >What do you do with it other than topping cheesecake?


    lemon curd is made from eggs, lemon juice, butter and sugar... it's
    VERY sweet and very delicious in moderation. You can spread it on
    bread like jam, or put it into sweet desserts...

  14. #14
    Arri London Guest

    Default Re: "LEMON CURD"



    flitterbit wrote:
    >
    > Lass Chance_2 wrote:
    > > I was watching Paula make cheesecake this morning...and she toipped it
    > > with lemon curd.
    > >
    > > What the heck IS "lemon curd"?
    > > What do you do with it other than topping cheesecake?
    > >
    > > Lass
    > >

    > Lemon curd is a soft custard of sorts, made with lemon juice, sugar, egg
    > yolks, butter and a pinch of salt.
    >
    > Uses:
    >
    > - pie filling (think lemon meringue pie or lemon tart)
    > - cake filling (lemon curd sandwiched between buttery golden cake layers
    > makes a lovely dessert, imho)
    > - as an ingredient in trifle
    > - as a spread
    > - by itself or with fresh berries and/or whipped cream
    >
    > I'm sure there are other uses that I haven't thought of.


    Lemon curd ice cream/frozen yoghurt (from: 'The Daily Mail Modern
    British Cookbook')

    6 eggs (beaten)
    115 g/4 oz unsalted butter
    115 g/4 oz caster/superfine sugar
    juice and grated zest of 4 lemons
    700 ml/1 1/4 pint thick plain yoghurt (or double/heavy cream)

    Put the eggs, butter, sugar and lemon juice/zest in a heavy pan and cook
    gently over low heat until the mixture coats the back of the spoon.
    Let cool slightly and whisk in the yoghurt or cream. Cover and cool
    overnight in the fridge.
    Freeze in ice cream maker, according to manufacturer's directions.

  15. #15
    Jean B. Guest

    Default Re: "LEMON CURD"

    Terry wrote:
    > On Sun, 4 Jan 2009 08:51:36 -0500, [email protected] (Lass
    > Chance_2) wrote:
    >
    >> I was watching Paula make cheesecake this morning...and she toipped it
    >> with lemon curd.
    >>
    >> What the heck IS "lemon curd"?
    >> What do you do with it other than topping cheesecake?
    >>
    >> Lass

    >
    > The wife, who loves lemon *anything*, tops her oatmeal with it.
    >
    > Best -- Terry


    Oh, do be quiet. <g> I also love lemon anything and am going to
    try to forget I ever heard that idea.

    --
    Jean B.

  16. #16
    flitterbit Guest

    Default Re: "LEMON CURD"

    Arri London wrote:
    >
    > flitterbit wrote:
    >> Lass Chance_2 wrote:
    >>> I was watching Paula make cheesecake this morning...and she toipped it
    >>> with lemon curd.
    >>>
    >>> What the heck IS "lemon curd"?
    >>> What do you do with it other than topping cheesecake?
    >>>
    >>> Lass
    >>>

    >> Lemon curd is a soft custard of sorts, made with lemon juice, sugar, egg
    >> yolks, butter and a pinch of salt.
    >>
    >> Uses:
    >>
    >> - pie filling (think lemon meringue pie or lemon tart)
    >> - cake filling (lemon curd sandwiched between buttery golden cake layers
    >> makes a lovely dessert, imho)
    >> - as an ingredient in trifle
    >> - as a spread
    >> - by itself or with fresh berries and/or whipped cream
    >>
    >> I'm sure there are other uses that I haven't thought of.

    >
    > Lemon curd ice cream/frozen yoghurt (from: 'The Daily Mail Modern
    > British Cookbook')
    >
    > 6 eggs (beaten)
    > 115 g/4 oz unsalted butter
    > 115 g/4 oz caster/superfine sugar
    > juice and grated zest of 4 lemons
    > 700 ml/1 1/4 pint thick plain yoghurt (or double/heavy cream)
    >
    > Put the eggs, butter, sugar and lemon juice/zest in a heavy pan and cook
    > gently over low heat until the mixture coats the back of the spoon.
    > Let cool slightly and whisk in the yoghurt or cream. Cover and cool
    > overnight in the fridge.
    > Freeze in ice cream maker, according to manufacturer's directions.
    >
    >

    That looks lovely; thanks for posting it!

  17. #17
    Melba's Jammin' Guest

    Default Re: "LEMON CURD"

    In article <[email protected]>,
    [email protected] (Lass Chance_2) wrote:

    > I was watching Paula make cheesecake this morning...and she toipped it
    > with lemon curd.
    >
    > What the heck IS "lemon curd"?
    > What do you do with it other than topping cheesecake?
    >
    > Lass


    A thick cooked mixture of lemon juice, eggs, sugar, and butter. Use it
    as a spread on a plain scone, spread it between layers of white cake,
    fill a tart shell with it, or stick a spoon in it and eat it. Look up
    some recipes--I'll bet many suggest uses. Putting a dollop of lightly
    sweetened whipped cream atop the curd isn't the worst thing you could do
    with it, either. :-)
    --
    -Barb, Mother Superior, HOSSSPoJ
    <http://www.caringbridge.org/visit/amytaylor>
    December 27, 2008, 7:30 a.m.: "I have fixed my roof,
    I have mended my fences; now let the winter winds blow."

  18. #18
    Becca Guest

    Default Re: "LEMON CURD"

    Jean B. wrote:
    > Becca wrote:


    >> If you have a recipe that uses egg whites, you can always make lemon
    >> curd with the leftover egg yolks. This is a microwave recipe and it
    >> is sugar free, or not.
    >>
    >> Lemon Curd
    >>
    >> 2 egg yolks
    >> 2 tablespoon fresh lemon juice and some zest
    >> 2 tablespoon Splenda equivalent (or 1/2 cup sugar)
    >> 2 ounces melted butter
    >>
    >> Whisk the ingredients in a microwave safe bowl and nuke until
    >> thickened. Will thicken more as it cools. Do not overcook.'
    >>
    >> Becca
    >>
    >>

    > Cool! I have wondered about making this with Splenda. Any clue as to
    > length of time and watts? Does one not need to stir this at intervals?


    My microwave is about 1000 watts, I think. Hold on and let me check...

    I was close, it is 1100 watts. Sometimes I will double the recipe, so I
    am not sure on the amount of time it takes to cook (I will write it
    down, next time). After 30-45 seconds, I will stir and see if it is
    beginning to get thick. It does not take very long, though. I would
    say it takes 1-2 minutes. It cooks fast.

    Becca



  19. #19
    Janet Guest

    Default Re: "LEMON CURD"

    Kajikit wrote:
    > On Sun, 4 Jan 2009 08:51:36 -0500, [email protected] (Lass
    > Chance_2) wrote:
    >
    >> I was watching Paula make cheesecake this morning...and she toipped
    >> it with lemon curd.
    >>
    >> What the heck IS "lemon curd"?
    >> What do you do with it other than topping cheesecake?

    >
    > lemon curd is made from eggs, lemon juice, butter and sugar... it's
    > VERY sweet and very delicious in moderation. You can spread it on
    > bread like jam, or put it into sweet desserts...


    Au contraire, it is VERY tart!



  20. #20
    cybercat Guest

    Default Re: "LEMON CURD"


    "Janet" <[email protected]> wrote in message
    news:[email protected]..
    > Kajikit wrote:
    >> On Sun, 4 Jan 2009 08:51:36 -0500, [email protected] (Lass
    >> Chance_2) wrote:
    >>
    >>> I was watching Paula make cheesecake this morning...and she toipped
    >>> it with lemon curd.
    >>>
    >>> What the heck IS "lemon curd"?
    >>> What do you do with it other than topping cheesecake?

    >>
    >> lemon curd is made from eggs, lemon juice, butter and sugar... it's
    >> VERY sweet and very delicious in moderation. You can spread it on
    >> bread like jam, or put it into sweet desserts...

    >
    > Au contraire, it is VERY tart!

    That depends upon the taste buds.



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