Looking for fresh lemon curd recipe

11 years ago

I know Carol said she makes hers fresh, Pixie Lou probably does too. Looking to make a small amount to use as filling for DS's birthday cake tomorrow. I have a recipe calling for 6 Tbsp butter, 3/4C sugar (should that be superfine?), 2 large eggs (I have fresh-laid), 1 Tbsp zest and 1/4C juice. Melt the butter, let it cool, whisk rest together, then whisk in the butter, bring to boil whisking all the time, 5-7 min, then take off heat and continue to whisk.

But if anybody has a tried and true recipe for a small amount (1-2C) I'd love to have it. I did search, couldn't find anything but NCHFP recipe for canning. Thanks

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Comments (10)

digdirt2
11 years ago
NCHFP - Lemon Curd recipe is for fresh/frozen, not canned. And it answers the sugar question too.

But Google pulls up tons of recipes for making it fresh - all with basically the same ingredients. Several are from noted chefs.

Dave

Here is a link that might be useful: Fresh Lemon Curd recipes
2ajsmama
Original Author
11 years ago
Funny - I saw this one on NCHFP and it said it could be canned - looks the same as one in your link.

But I was hoping to get Carol's recipe, and I don't want to make a huge batch.

Oh, and the recipe I have in one of my cookbooks just says sugar, I know NCHFP says superfine (which I do have), but they measure differently so that's why I wanted to check if I should use my small-batch recipe but with superfine sugar (how much), or just get another recipe recommended (either posted or linked). Also interesting that NCHFP calls for chilled butter pats, and my recipe calls for melting the butter and then letting it cool just enough that it doesn't curdle the eggs.

I'd really appreciate a recipe/link/tips from someone who has made this before.

Here is a link that might be useful: NCHFP canned lemon curd
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Here are two recipes of varying richness. They say "Loganberry Curd" but of course can be used with any similar berry (i.e. blackberry/boysenberry). Both make approximately 2 cups, which is about right to fill a 9-inch tart. I also have a separate Blackberry Curd recipe which includes apples. I haven't made that one as I don't find the idea of diluting the berries with apples appealing, but I will post if someone wants to try it. Any of these curds can be varied depending upon the sweetness of the fruit. Less or more lemon and sugar. These are old recipes. I am sorry to say I don't remember the source. Title: Loganberry Curd Ingredients: 3 x Half-Pint Baskets Of Loganberries 1/2 cup Sugar, approximately 4 tbl Unsalted Butter 1 1/2 tsp Lemon Juice, to taste 2 x Eggs 2 x Egg Yolks Method: Puree the Loganberries and put them through a fine strainer to remove the seeds. Measure 1 1/2 cups puree, heat it in a non-corroding saucepan, and stir in the sugar and butter. Taste and add the lemon juice to taste. Whisk the eggs and egg yolks just enough to mix them, then stir in some of the hot puree to warm them. Return to the pan and cook over low heat, stirring constantly, until the mixture is thick - it should reach a temperature of 170 degrees F. Chill. Makes about 2 cups. Title: Loganberry Curd Ingredients: 3 cup Loganberries 1/4 cup Lemon Juice 1/4 cup Sugar, * see note 1 cup Unsalted Butter 3 x Egg Yolks Method: * If the berries are not sweet enough Puree the Loganberries, combine them with the lemon juice and sugar, if needed. Place in saucepan, simmer about 5 minutes, and strain through a mesh sieve. Place the strained Loganberries in a blender or food processor. Melt the butter in a saucepan until it is just bubbly. With the machine running, slowly drizzle in the butter. Return the mixture to a saucepan. In a mixing bowl, beat the egg yolks. Add 3 or 4 tablespoons of the Loganberry mixture to the egg yolks and blend well. Pour the egg yolk and Loganberry mixture into the saucepan with the rest of the Loganberry mixture. Over very low heat, stir until the mixture thickens, about 10 or 15 minutes. Cool and refrigerate. Loganberry curd will keep up to 10 days in the refrigerator. Makes about 1 pint. Carol
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The following lemon curd recipe is part of Sol's recipe for meringue daisies. It is tart and very good. It is different from the ones above in that it uses only the egg yolk which is convenient when making it to go with meringues or an egg white based cake. Lemon Curd 4 large egg yolks Â½ cup + 2 tablespoons sugar 3 fluid ounces lemon juice 4 tbsp (2 oz) unsalted butter, softened Pinch of salt 2 teaspoons grated lemon zest In a heavy noncorrodible saucepan, beat the yolks and sugar until blended. Stir in the remaining ingredients. Cook over medium-low heat, stirring constantly, until thickened, but still liquid enough to pour. DonÂt allow the mixture to boil or it will curdle. When the curd has thickened, pour through a strainer. Cool, and store in airtight container in the fridge. The curd will continue to thicken in the refrigerator.
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Ilana, I hope you've resolved that curve ball... Here's the recipe I have for the marmalade, it doesn't have canning instructions but since it has no commercial pectin it can be doubled or tripled and then canned with the usual 10 minutes in a boiling water bath thing. Meyer Lemon and Vanilla Bean Marmalade Bon Appetit 1 1/4 pounds Meyer lemons 5 cups water 5 1/2 cups (about) sugar 1 vanilla bean, split lengthwise Pinch of salt Working on large plate to catch juice, cut lemons in half lengthwise, then very thinly crosswise. Discard seeds. Pack enough lemons and any juice to measure 2 1/2 cups. Transfer to large nonreactive pot. Add 5 cups water; bring to boil. Reduce heat to medium; simmer 10 minutes. Remove from heat; let stand uncovered overnight. Measure lemon mixture (there should be about 5 1/2 cups). Return to same pot. Add equal amount of sugar (about 5 1/2 cups). Scrape in seeds from vanilla bean; add bean. Add pinch of salt. Bring to boil, stirring until sugar dissolves. Attach clip-on candy thermometer. Maintaining active boil and adjusting heat to prevent boiling over, cook until temperature reaches 230Â°F, stirring occasionally, about 30 minutes. Cool to room temperature. Transfer to jars. Cover and chill. (Can be made 2 weeks ahead. Keep refrigerated. Bring to room temperature before serving.) The limoncello recipe was Lori's, here it is, we agreed it would also be good without the mint, if you don't have fresh mint: Limoncello-Mint Sorbet with Fresh Blackberries Limoncello, the citrusy Italian liqueur, brightens this sorbet. It's nice to have a bottle on hand to splash with soda in a spritzer or macerate with fruit for a quick dessert. 2 cups water 1-1/3 cups sugar 1/2 cup limoncello 1 cup fresh lemon juice (about 6 large lemons 1/2 cup chopped fresh mint 2 cups blackberries Lemon slices 1. Combine first 3 ingredients in a saucepan over medium-high heat; bring to a boil, stirring until sugar dissolves. Remove from heat; add lemon juice and mint. Cover and chill. 2. Strain juice mixture through a sieve into a bowl; discard solids. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Serve with blackberries; garnish with lemon slices, if desired. 8 servings (serving size: about 1/2 cup sorbet and 1/4 cup berries) CALORIES 184 ; FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); CHOLESTEROL 0.0mg; CALCIUM 13mg; CARBOHYDRATE 39.3g; SODIUM 1mg; PROTEIN 0.6g; FIBER 2g; IRON 0.2mg Cooking Light, MAY 2009 Have fun, I keep threatening to make limoncello, but I know I never will, I wouldn't use a bottle in 20 years! Annie
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cannond
11 years ago
I do have a lemon curd recipe, but it IS for Canning. It makes 3 cups and uses fresh lemons, lemon zest, sugar, butter, eggs and salt. It's from Put Em Up! , by Sherri Brooks Vinton.

I'm making some as a Christmas gift for a friend who is lemon crazy. I canned it for the first time last year and we're quite fond of it.
Deborah
readinglady
11 years ago
I use a combination of Linda Amendt's and Rose Levy Beranbaum's recipe and it makes a big batch because I find it not much more trouble than a small batch and great to freeze.

Linda Lou has posted a microwave curd previously but I don't see it on the forum right now. Perhaps she'll re-post or you can look at King Arthur Flour's blog for a speedy microwave curd. That might fill the bill.

Carol

Here is a link that might be useful: Homemade Curd Under Ten Minutes
nancyofnc
11 years ago
I make the Lemon Curd from video on Joy of Baking.com It never fails me. I put it in 5 little recycled glass baby food jars, under refrigeration, and sell it at the farmers market, selling all of it every time I offer it. It will keep for at least 3 weeks.

Nancy
2ajsmama
Original Author
11 years ago
Thanks, I've looked at all of those recipes plus tips from baking911 - I'm going to try 2-3 eggs, 3/4C granulated sugar, 4-6Tbsp butter (added at end, not melted and whisked in at the beginning) to make just 1-1.5 cup. DS's birthday cake is the only thing I ever use curd in/on, I can't tell you how many partial (or even unopened, since it's got a very short shelf life) jars of storebought I've thrown out! Freezers are stuffed and I still have 5 pumpkins outside I'm going to need to freeze since I don't have a PC.
readinglady
11 years ago
When it's convenient you might want to look at Beranbaum's Ultimate Lemon Bar recipe, which requires a curd sufficient for an 8x8 pan.

It's kind of fiddly (She is obsessive.) but whether you use the recipe or not, it's worth it just to read the tips.

Carol

Here is a link that might be useful: Ultimate Lemon Curd Bar
2ajsmama
Original Author
11 years ago
baking911 had RLB's recipe and some tips - lemon bars is something I would make more than once a year! Though I don't tend to bake many sweets except around the holidays (and all our birthdays are around the holidays).

I used 2 whole eggs (4oz), juice (2oz) and zest (didn't measure) from 1 lemon, 3/4C sugar, put in glass bowl over small saucepan, took a while to thicken and I added 1/2 stick of butter (in pats) while still on the stove. Added a little more bottled lemon juice (Nellie & Joe's Key West) b/c it needed more - next time I'll use more zest. Seemed pretty thick after all day in fridge but I left it on the counter while reading DD bedtime story so thinned out, more like a glaze but I torted the cake and put a little more than half on (didn't strain since I have microplane, didn't seem to be obnoxiously large chunks of anything), put top on cake and then glazed the top (like a Boston cream cake/pie). We'll see how it is after night in fridge - may just serve with whipped cream rather than usual lemon buttercream frosting.
pixie_lou
11 years ago
Ok I'm late to the party. DD is a Nutcracker dancer - and the shows have begun.

Mix 1 cup sugar with the zest of 2 lemons. Let sit overnight.

In stand mixer - cream the sugar with 6 tablespoons butter.

Add in - 1 at a time - 2 eggs and 2 yolks.

Mix in 2/3 cup lemon juice (juice from the 2 lemons, plus bottled to top off)

Move to a double boiler - make sure the bowl sits on steam, not water.

Heat to 170 (takes almost 1/2 hour - stir often)

HWB for 15 minutes in 4 oz jars. Use within 3 months.

I usually make it around Xmas. And I finish it up for my Easter baking.
Linda_Lou
11 years ago
MICROWAVE LEMON CURD
2- 3 fresh lemons
1/4 cup butter
3/4 cup sugar (Splenda works well, too, for diabetics)
2 eggs
Finely grate the lemon peel. Squeeze lemons to make 1/2 cup lemon juice into a microwaveable 4 cup container. Stir in rind, butter, and sugar.Microwave uncovered on high for 1 and 1/2- 2 minutes. or until butter melts and mixture is hot.
Beat eggs in a bowl. Gradually add the hot lemon mixture to the eggs, stir constantly. Return to the microwave container and microwave on med. for another 1- 2 min., stir every 30 seconds, until it is thickened. Do not boil. It will thicken as it cools.
Store in the fridge for up to 2 weeks or freeze for longer storage.
Makes 1 2/3 cups.
Variations:
Use 1 lime, tangerine, or orange in place of one lemon.

Looking for fresh lemon curd recipe

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digdirt2

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Looking for fresh lemon curd recipe

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digdirt2

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