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Lemon Curd Recipe

  • Ingredients: 22
  • Serves: 12

Lemon curd with large eggs, sugar, fresh lemon juice, unsalted butter, cut into 1-inch cubes.

Ingredients

Graham-Coconut Crust

Coconut Filling

  • 1 cup cream of coconut
  • 1 envelope unflavored gelatin
  • 1/2 cup heavy cream, chilled
  • 16 oz. cream cheese, softened and cut into 1-inch chunks
  • 1 tsp. pure coconut extract
  • 1 tsp. pure vanilla extract

Mango Sauce

  • One 14-ounce bag frozen mango puree, thawed
  • 2 tbsps. confectioners’ sugar
  • 1 tbsp. dark rum

Garnish:

For filling:

  • Equipment: 3 4-sided sheet pans

Garnish:

  • Special equipment: A 9-inch springform pan; a small offset metal spatula

Directions

  1. Step 1 In large metal bowl, whisk together eggs, sugar, lemon juice, and butter. Set bowl over pot of simmering water and cook, whisking frequently, until mixture is thick enough to coat the back of wooden spoon, about 20 minutes.

    For this step you will need

  2. Step 2 Immediately force curd through fine-mesh sieve into large bowl, scraping bottom of sieve. Press plastic wrap directly onto surface of curd to prevent skin from forming and chill until cold, at least 1 hour.

Nutrition information

Calories 445 Carbohydrates 58 g (19%)
Fat 23 g (35%) Protein 5 g (11%)
Saturated Fat 13 g (66%) Sodium 62 mg (3%)
Polyunsaturated Fat 1 g Fiber 0 g (0%)
Monounsaturated Fat 6 g Cholesterol 202 mg (67%)
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Lemon Curd Recipe

  • Ingredients: 32
  • Serves: 1

Lemon curd with lemons, sugar, large eggs, stick unsalted butter.

Ingredients

Fruit salad

Orange Mayonnaise Dressing

For topping

  • Garnish: fresh dill sprigs

For assembly

  • large pastry bag
  • 1/2-inch plain tip
  • 1/4-inch plain tip
  • Note: a cake decorating turntable is helpful for assembling a croquembouche

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup.

    For this step you will need

  2. Step 2 In a metal bowl whisk together zest, juice, sugar, and eggs. Cut butter into 4 pieces and add to mixture.

    For this step you will need

  3. Step 3 Set bowl over a saucepan of simmering water and cook mixture, whisking occasionally, until thickened and smooth, about 20 minutes.
  4. Step 4 Lemon curd may be kept, chilled and its surface covered with plastic wrap, 3 days. Serve lemon curd warm or chilled.

Nutrition information

Calories 794 Carbohydrates 83 g (28%)
Fat 51 g (79%) Protein 8 g (15%)
Saturated Fat 31 g (154%) Sodium 80 mg (3%)
Polyunsaturated Fat 3 g Fiber 2 g (10%)
Monounsaturated Fat 14 g Cholesterol 308 mg (103%)
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Lemon Curd Recipe

  • Ingredients: 24
  • Serves: 3

Lemon curd with finely grated fresh lemon zest, fresh lemon juice, sugar, large eggs, .

Ingredients

  • 1 tablespoon plus 2 tsps. finely grated fresh lemon zest
  • 1 cup fresh lemon juice
  • 1 1/3 cups sugar
  • 4 large eggs
  • 1 3/4 sticks unsalted butter, cut into tablespoon pcs.

For dough

For filling

  • *available at some specialty foods shops or mail-ordered from Dean & DeLuca

For wine syrup

  • Special equipment: parchment paper, a large pastry bag fitted with a 1-inch plain tip, and an ice-cream maker

For assembly

  • Coconut buttercream
  • 3 1/2 cups fresh coconut shavings or 2 2/3 cups sweetened flaked coconut

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in a 2-quart heavy saucepan. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes.

    For this step you will need

Nutrition information

Calories 698 Carbohydrates 72 g (24%)
Fat 45 g (69%) Protein 7 g (14%)
Saturated Fat 27 g (135%) Sodium 78 mg (3%)
Polyunsaturated Fat 2 g Fiber 0 g (2%)
Monounsaturated Fat 12 g Cholesterol 292 mg (97%)
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Lemon Curd Recipe

  • Ingredients: 27
  • Serves: 3
  • Prep: 1 hour
  • Bake: 5 hours

Lemon curd with large egg yolks, sugar, fresh lemon juice, grated zest of 4 lemons, pieces, at room temperature. To make this lemon curd for 3 persons you will need 1 hour for preaparation and 5 hours for baking.

Ingredients

  • 12 large egg yolks
  • 2 cups sugar
  • 1 cup fresh lemon juice
  • Grated zest of 4 lemons
  • 1 cup unsalted butter, cut into 1 tbsp. pieces, at room temperature

Strawberry Concentrate

  • 3/4 cup Lemon Curd
  • Vanilla Buttercream
  • Simple Syrup
  • 1 fresh raspberry

Cherry Filling

Whipped Ricotta

  • 1/2 lb. ricotta
  • 1/2 tsp. lemon juice
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. salt

Equipment:

  • 1 large baking sheet; parchment paper; blender or food processor; fine-mesh sieve

For the mop sauce (optional)

For assembly

Directions

  1. Step 1 In a heatproof medium bowl, whisk together the egg yolks and sugar until thoroughly combined. Whisk in the lemon juice and zest and set the bowl on the saucepan, making sure the bottom does not touch the simmering water.

    For this step you will need

  2. Step 2 Cook, whisking occasionally, until the mixture is thick enough to coat the back of a spoon and the temperature registers 180°F on a digital thermometer, 20 to 30 minutes.
  3. Step 3 Strain the curd through a fine-mesh sieve set over a clean medium bowl. Add the butter a few pieces at a time, stirring with a rubber spatula.

    For this step you will need

  4. Step 4 When all the butter has been incorporated, blend with an immersion blender until the curd is completely smooth, about 30 seconds.

    For this step you will need

  5. Step 5 Strain the curd once again, this time into a storage container. Press plastic wrap onto the surface and refrigerate until chilled and set, 3 to 4 hours.

Nutrition information

Calories 507 Carbohydrates 57 g (19%)
Fat 31 g (47%) Protein 5 g (10%)
Saturated Fat 17 g (87%) Sodium 18 mg (1%)
Polyunsaturated Fat 2 g Fiber 1 g (4%)
Monounsaturated Fat 9 g Cholesterol 372 mg (124%)
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Lemon Curd Recipe

  • Ingredients: 29
  • Serves: 1
  • Prep: 20 min
  • Bake: 1 1/4 hr

Lemon curd with fresh lemon juice, finely grated fresh lemon zest, sugar, large eggs, 3/4 stick unsalted butter, cut into bits. To make this lemon curd for 1 persons you will need 20 min for preaparation and 1 1/4 hr for baking.

Ingredients

For cake layers

For frosting

  • Garnish: candied violets

Topping

  • 6 blood oranges or small navel oranges
  • 1/2 cup apricot preserves, melted, strained
  • 2 tsps. grenadine

For assembly

  • Coconut buttercream
  • 3 1/2 cups fresh coconut shavings or 2 2/3 cups sweetened flaked coconut

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

    For this step you will need

  2. Step 2 Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

    For this step you will need

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Lemon Curd Recipe

  • Ingredients: 28
  • Serves: 1

Lemon curd with fresh lemon juice, finely grated fresh lemon zest, sugar, large eggs, stick unsalted butter.

Ingredients

Cake:

  • 8 oz. bittersweet or semisweet chocolate, chopped
  • 1 cup unsalted butter
  • 1 cup sugar
  • 5 large eggs
  • 1 tbsp. vanilla extract
  • 1/4 tsp. salt
  • 1/4 cup all purpose flour

Mousse:

  • 2 cups fresh raspberries
  • 2 tablespoons red currant jelly melted with 1 tbsp. water
  • Red currant bunches

For cream topping

  • Special equipment: 3 baking pans and a 3 1/2-quart straight-sided glass trifle or soufflé dish

For assembly

  • Coconut buttercream
  • 3 1/2 cups fresh coconut shavings or 2 2/3 cups sweetened flaked coconut

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Cook mixture, stirring constantly, over moderately low heat until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Nutrition information

Calories 826 Carbohydrates 82 g (27%)
Fat 53 g (82%) Protein 10 g (21%)
Saturated Fat 32 g (158%) Sodium 115 mg (5%)
Polyunsaturated Fat 3 g Fiber 1 g (2%)
Monounsaturated Fat 15 g Cholesterol 401 mg (134%)
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Lemon curd recipe

  • Ingredients: 5
  • Serves: 2
  • Prep: 25 mins
  • Level: easy

Lemon curd with butter (unsalted), white caster sugar, lemon(s), lemon juice, egg(s) (free range). To make this lemon curd for 2 persons you will need 25 mins for preparation and for baking.

Ingredients

Directions

  1. Step 1Preheat the oven to 140°C (fan 120°C, gas mark 1). Wash 2 500g jam jars in hot soapy water and then rinse and put in the oven for 10 minutes to sterilise.
  2. Step 2Place the butter, sugar, lemon zest and 300ml lemon juice into a large bowl and microwave on full power for 2 minutes or until the butter has melted. Or you can place in a large bowl over a pan of gently simmering water.

    For this step you will need

  3. Step 3Break the eggs into a jug and beat. Measure 300ml of the beaten egg and pour this into the lemon mixture and continue to cook in the microwave, stirring in between until it has thickened. Or you can continue to cook on the hob over simmering water, stirring until thickened.

    For this step you will need

  4. Step 4Pour the curd through a sieve then pour into the sterilised jars. Cover loosely with a lid or wax disc and cellophane pot cover. Leave to cool for 30 minutes then tighten the lids. Label and store in the fridge for up to 1 month.
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