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

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.

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.

(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,

"Lass Chance_2" > wrote in message
...
>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.

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

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

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>

Nina wrote:
> On Sun, 4 Jan 2009 08:51:36 -0500, (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

On Sun, 4 Jan 2009 08:51:36 -0500, (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

Becca wrote:
> Nina wrote:
>> On Sun, 4 Jan 2009 08:51:36 -0500, (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.

On Sun, 4 Jan 2009 08:51:36 -0500, (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...

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.

Terry wrote:
> On Sun, 4 Jan 2009 08:51:36 -0500, (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.

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!

In article >,
(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."

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

Kajikit wrote:
> On Sun, 4 Jan 2009 08:51:36 -0500, (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!

"Janet" > wrote in message
...
> Kajikit wrote:
>> On Sun, 4 Jan 2009 08:51:36 -0500, (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.

cybercat wrote:
> "Janet" > wrote in message
> ...
>> Kajikit wrote:
>>> On Sun, 4 Jan 2009 08:51:36 -0500, (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.

Certainly that it true. But the extreme lemony tartness is what
distinguishes lemon curd from other "lemon fillings." On the other hand,
I've never had it from a jar. Maybe that is sweeter. It is certainly common
for stuff in jars to be bland compared to the real thing. The stuff I make
would really never be called "very sweet."

Janet wrote:

> Kajikit wrote:
>
>>On Sun, 4 Jan 2009 08:51:36 -0500, (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!
>
>
The terms are not mutually exclusive. Anybody who's ever sucked on a
sweettart knows something can be both very sweet AND very tart.

flitterbit wrote:
>
> 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!

YVW. It seems to come out better as ice cream rather than frozen
yoghurt. Or just eat the lemon curd

In article >,
Becca > wrote:

> 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

Have you tried this with the sugar rather than Splenda? 1/2 C sugar for
2 T lemon juice seems really, really sweet. I thought splenda measured
the same as sugar in recipes?

thanks
marcella

Marcella Peek wrote:
> In article >,
> Becca > wrote:
>
>> 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
>
> Have you tried this with the sugar rather than Splenda? 1/2 C sugar for
> 2 T lemon juice seems really, really sweet. I thought splenda measured
> the same as sugar in recipes?
>
> thanks
> marcella

Yes, I have used sugar, but not very often. I started ordering Splenda
when it was available in Australia before we could get it here in the US.

It should be about 1/4 cup of sugar for each egg, and you should
substitute as much Splenda as you like, depending on the sweetness or
tartness you desire. From what I recall, the Splenda was not granulated,
but I could be wrong.

In addition to the lemon juice, I used the zest from both of the lemons.
The recipe was one I jotted down and I should have changed it to be
more specific. Sorry about that.

Becca

On Jan 4, 6:17*am, 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.
>
> * 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.


Tose both sound great. Here's another variation on a delicious theme
- it's the recipe I used for the Meyer Lemon Curd Tart I made for
Christmas Eve. Killer good recipe for those who like their lemon curd
very tangy.

Nancy T

Meyer Lemon Curd Tart
1 cup sugar
2/3 cup Meyer lemon juice, freshly squeezed and strained
1 tbsp lemon zest
3 large eggs
2 (large) egg yolks
6 tbsp butter, softened and cut into tbsps
1 9-or 10-inch tart crust, baked and completely cooled

In a medium saucepan, combine sugar and lemon juice and bring to a
boil, stirring occasionally to dissolve sugar.

In a large bowl, while the sugar is heating, whisk together lemon
zest, eggs and egg yolks. When sugar mixture comes to a boil, add very
small amounts of it to the egg mixture while whisking continuously to
temper the mixture.
Add only a few tablespoons at a time and do not stop stirring (firmly,
but not too vigorously) until all of the sugar/lemon mix has been
added.

Transfer egg mixture back to sauce pan and return to stove. Cook on
medium heat until thickened, about 8 minutes, whisking frequently.

Remove custard from stove and whisk in butter, adding in one
tablespoon at a time. When all butter has been added, cool curd for 15
minutes before pouring into a prepared tart crust.

Refrigerate overnight or at least 8 hours before serving. If storing
longer than that, cover tart with plastic wrap when set and completely
cool.

In article >,
(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?

Slather it on gingerbread pancakes.

Isaac

Becca wrote:
> 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
>
>
I bet! Thanks for this recipe. I am sure I will use it.
Probably a lot.

--
Jean B.

Janet wrote:
> cybercat wrote:
>> "Janet" > wrote in message
>> ...
>>> Kajikit wrote:
>>>> On Sun, 4 Jan 2009 08:51:36 -0500, (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.
>
> Certainly that it true. But the extreme lemony tartness is what
> distinguishes lemon curd from other "lemon fillings." On the other hand,
> I've never had it from a jar. Maybe that is sweeter. It is certainly common
> for stuff in jars to be bland compared to the real thing. The stuff I make
> would really never be called "very sweet."
>
>
I think the stuff in jars is sweet. Some folks add lemon juice to
it. I think True Lemon and True Lime would come in handy too.

BTW, passionfruit curd is delightful.

--
Jean B.

Thanks, I'll have to give it a try!

marcella

In article >,
Becca > wrote:

> Yes, I have used sugar, but not very often. I started ordering Splenda
> when it was available in Australia before we could get it here in the US.
>
> It should be about 1/4 cup of sugar for each egg, and you should
> substitute as much Splenda as you like, depending on the sweetness or
> tartness you desire. From what I recall, the Splenda was not granulated,
> but I could be wrong.
>
> In addition to the lemon juice, I used the zest from both of the lemons.
> The recipe was one I jotted down and I should have changed it to be
> more specific. Sorry about that.
>
> Becca