Lemon curd

Here's my recipe. I don't find it bitter.

* Exported from MasterCook *

Helen's Lemon Curd

Recipe By : Helen Peagram Serving Size : 4 Preparation Time
:0:00 Categories : Spreads

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 3 md Sized
lemons 125 g (4oz) butter 1 1/2 c Sugar 4 Eggs

Finely grate the lemon rind, squeeze and strain the juice.
Mix the butter, juice, rind and sugar and stir over
simmering water until the sugar has dissolved. Beat the
eggs slightly then add some of the lemon mixture to it.
Then pour it all into the pan of lemon mixture and return
it to the heat. Cook stirring all the time until it coats
the back of a wooden spoon. Put it into sterilised jars ad
store in the refrigerator. Eat on absolutely anything 🙂.

MM BY HELEN PEAGRAM

- - - - - - - - - - - -
- - - - - - -

Per Serving (excluding unknown items): 356 Calories; 4g Fat
(10.9% calories from fat); 5g Protein; 75g Carbohydrate; 0g
Dietary Fiber; 187mg Cholesterol; 56mg Sodium. Exchanges: 1
Lean Meat; 1/2 Fat; 5 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0

"Darryl L. Pierce" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I made a lemon meringue pie this weekend and for the most
part it came out great. But, for me, the lemon curd is
*very* biting. It's sweet (perhaps a little too sweet) and
holds its form well.

My recipe calls for 1 C of lemon juice and 1/2 C of sugar.
Should the

sugar

Quoted message said:

be cut back or perhaps the lemon juice?

--
Darryl L. Pierce <[email hidden]> Visit the
Infobahn Offramp - <http://mypage.org/mcpierce> "What do
you care what other people think, Mr. Feynman?"

Here are some recipes I found on the net for you.

Lemon Curd - joyofbaking.comLemon Curd In a stainless steel
bowl placed over a saucepan of simmering water, whisk
together the eggs, sugar, and lemon juice until blended.
Cook, stirring constantly (to prevent it from curdling),
until the mixture becomes thick (like sour cream or a
hollandaise sauce) (160 degrees F or 71 degrees C). This
will take approximately 10 minutes. Remove from heat and
immediately pour through a fine strainer to remove any
lumps. Cut the butter into small pieces and whisk into the
mixture until the butter has melted. Add the lemon zest and
let cool. The lemon curd will continue to thicken as it
cools. Cover immediately (so a skin doesn't form) and
refrigerate for up to two weeks. Makes 1 1/2 cups (360 ml).
If you want a lighter lemon curd whip 1/2 cup (120 ml) of
heavy whipping cream and fold it into the lemon curd. From
Easy Entertaining with Marlene Sorosky

3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons)
(do not use the bottled lemon juice)
2/4 cup (150 grams) granulated white sugar 1
tablespoon (4 grams) finely shredded lemon
zest 4 tablespoons (56 grams) unsalted butter,
at room temperature and cut into small pieces

Lemon Curd Recipe courtesy Alton Brown

Recipe Summary Prep Time: 5 minutes Cook Time: 15 minutes
Yield: 1 pint User Rating: No Rating

5 egg yolks 1 cup sugar 4 lemons, zested and juiced 1 stick
butter, cut into pats and chilled Add enough water to a
medium saucepan to come about 1-inch up the side. Bring to a
simmer over medium-high heat. Meanwhile, combine egg yolks
and sugar in a medium size metal bowl and whisk until
smooth, about 1 minute. Measure citrus juice and if needed,
add enough cold water to reach 1/3 cup. Add juice and zest
to egg mixture and whisk smooth. Once water reaches a
simmer, reduce heat to low and place bowl on top of
saucepan. (Bowl should be large enough to fit on top of
saucepan without touching the water.) Whisk until thickened,
approximately 8 minutes, or until mixture is light yellow
and coats the back of a spoon. Remove promptly from heat and
stir in butter a piece at a time, allowing each addition to
melt before adding the next. Remove to a clean container and
cover by laying a layer of plastic wrap directly on the
surface of the curd. Refrigerate for up to 2 weeks.

Episode#: EA1A03 Copyright © 2003 Television Food Network,
G.P., All Rights Reserved

Lemon CurdLemon Curd A British teatime favorite. This sweet,
yet [censored], velvety spread is heavenly on freshly baked
scones, muffins, and tea breads.

3 to 4 tablespoons lemon zest
3/2 cup fresh lemon juice (4 to 6 lemons) 1 1/2 cups
sugar 6 tablespoons butter 3 eggs, lightly beaten In
a medium saucepan over medium-high heat, combine
lemon zest, lemon juice, and sugar. Bring just to a
boil; reduce heat to medium-low and simmer 5
minutes. Add butter and stir until it has melted.
Remove from heat and cool to room temperature. Beat
eggs into cooled lemon mixture until well blended.
Return to heat and cook over medium-low heat,
stirring constantly, 10 to 15 minutes or until
mixture thickens and coats spoon. Remove from heat.
Store in refrigerator.

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Mom's tangy lemon curd recipe Mom's tangy lemon curd recipe
This lemon curd recipe is delicious on bread or cakes. It
has a sweet, tangy taste. INGREDIENTS 4 lemons 5 eggs 250 g
butter or margarine 400 g sugar Extract the juice of the
lemons, and then grate the rind very thinly. Beat the eggs,
then put the eggs, lemon rind and lemon juice, butter and
sugar into a top boiler. Stir over simmering water until the
mixture is glossy and thick enough to coat the back of
wooden spoon. Strain into sterilised jars and cover. (MAKES
ABOUT 600ml OR 3 CUPS) Tip:
4. Unless you plan to use the lemon curd
within a couple of days, refrain from
making large quantities at a time.
Store in a fridge.
5. Lemon Curd is tasty between two
slices of bread.
6. Use Lemon Curd as a filling between
cakes or muffins

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Mrs Munslow's Lemon curd © The Munslow family of Hallow,
Worcestershire.

My mum’s lemon curd (makes 1 pound) Ingredients: Finely
grated rind and juice of 2 large lemons; 2 large eggs; sugar
6-8oz (depending on how sweet you like it); butter 4 oz.
Beat the eggs thoroughly. Place sugar, butter, lemon rind
and half of the lemon juice into a bain marie. Stir slowly
till everything is dissolved. Add the beaten eggs and
remaining lemon juice. Heat gently, stirring frequently
until it will coat the back of a spoon (thick cream
consistency). Pour into heated jars/ use within six weeks.
Use like jam (sandwiches or in [censored]).

Wiggle Room Jell-O celebrates its centennial by Ann Hodgman

I'm not a Jell-O basher. I have no problem with colorful
industrial foods; they're part of my heritage. If there
were some Jell-O in front of me right now, I'd probably
eat it up.

But I was surprised to learn that Jell-O is celebrating its
100th birthday. In honor of this event, we have gathered
some terrific recipes and fun facts to give you a firmer
grasp of this wonderful, wobbly food.

Iced Tea Gelatin

1st step: Dissolve one package of lemon Jell-O in 1 1/4 cups
very strong black tea.

2nd step: Add 3/4 cup fresh orange juice and 1/4 cup fresh
lemon juice. Refrigerate until semi-firm. A little grated
ginger is good in this, too; stir it in once the dessert is
partially jelled, and then let it finish firming.

Grapefruit Gelatin

1st step: Dissolve one package of lemon Jell-O in 1 1/4 cups
grapefruit juice.

2nd step: Add 1 cup grapefruit juice and 1 tablespoon fresh
lemon juice. Refrigerate until firm.

Lemon Curd Gelatin

1st step: Dissolve one package of lemon Jell-O in 1 1/4
cups water.

2nd step: Add 1/2 cup fresh lemon juice and 1/2 cup heavy
cream. Refrigerate until semi-firm. Stir in a tablespoon of
grated lemon rind, and let it finish firming.

Raspberry Bavarian

Ingredients 1 package cranberry Jell-O 1 12-oz. bag frozen
unsweetened raspberries 1 cup heavy cream 2 tbsp. sugar

Directions Dissolve package of cranberry Jell-O in a cup of
boiling water. Stir in the frozen unsweetened raspberries
and put the mixture into the refrigerator. When it is
partially jelled, whip the heavy cream with 2 tablespoons of
sugar and fold this into the Jell-O mixture. Chill for
another couple of hours and serve without shame.

Jell-O History

I guess I assumed that Jell-O, like Play-Doh, came into
being somewhere around my own third or fourth birthday. Can
a food that's so brightly colored really be so old?

It can. This early convenience food, invented to replace
granulated gelatin, was invented in 1897.

"What flavors!" an early Jell-O advertising pamphlet
exclaimed rapturously. "Crimson strawberries, luscious
raspberries, great gold oranges..." Today, with boxes of Jell-
O in 64 percent of all American homes, we can also try
mango, strawberry kiwi, and peach passion fruit Jell-Os. We
can make Jell-O popcorn balls, Jell-O poke cake and Jell-O
pie in a pretzel crust. We can go online to view a Jell-O
fan's site.

If we're Canadian--where there's a Jell-O flavor called
Raisin de Bourgogne, or Burgundy Grape--we can amuse
ourselves for hours thinking about the way Jell-O sounds
like J'ai l'eau, as in J'ai l'eau á la bouche (My mouth is
watering). Or so suggests the Canadian Jell-O home page on
the Kraft Foods Web site.

So why does the very idea of a Jell-O mold seem funny and
1950-ish to today's cooks? It shouldn't. Just put one on
your buffet table and you'll be surprised at how fast it
disappears, right onto the plates of guests who swear they
never, ever, eat Jell-O.

If you insist on being up-to-date you'll find it's easy to
turn a box of Jell-O into something that looks like a made-from-
scratch gelatin dessert.

Tips for Cooking with Jell-O

The main obstacles to the pretense are Jell-O's color and
rubbery texture. (I realize that a preschooler would object
to losing these, but we are not in preschool.)

The flavor isn't much of an impediment: Jell-O tastes more
like Jell-O than it does like any particular fruit. It
doesn't even taste like fruit flavoring. With my eyes
closed, I can hardly distinguish even between the red and
the nonred flavors. (Cranberry Jell-O may be slightly more
[censored] than the others, and grape slightly more assertive,
but no one could say they actually taste like cranberries
or grapes.) If you don't love the basic Jell-O taste,
however, it's easy to disguise by replacing the water in
the recipe with a more interesting liquid--which means
pretty much any liquid.

As for texture, adding more liquid than is called for in the
recipe on the box will produce a dessert that's less bouncy
than regular Jell-O. And using lemon Jell-O as your base
means that your guests won't have to stare at a dessert
that's the color of crayons. Yellow Jell-O is bright enough,
heaven knows, but it's still easier to disguise than the
other colors.

Click the links to the left for three Jell-O variations I'm
especially fond of. All were tested with lemon Jell-O, and
all can pass for from-scratch gelatin desserts. But when I
want the real thing, I make what my Grandma Donna called
Raspberry Bavarian. (Bavarian creams are custards that are
firmed up with gelatin.) It's a teeny bit too pink, but
that's its only flaw.

Ann Hodgman is the author of two cookbooks and 40 children's
books. Her daughter Laura's favorite Jell-O flavor is
raspberry; her son John's is grape.

© FamilyFun. All rights reserved.

Lovely, luscious, lemony lemon curd. You can run, but you
can't hide because if you like all things lemon or even just
a few things lemon, then you just won't be able to resist
this stuff. You can do so many things with it, it can be
used as a filling for cakes or crepes, spread on pancakes or
toast, scooped onto a pie or eaten quickly, with your
fingers, so that you dont have to share, preferably while
hidden in the coat closet to ensure that your precious lemon
curd doesn't get stolen from you. with a spoon. Very few
things are so simple to make yet pack so much flavor AND can
also impress your friends and neighbors without even having
to try very hard. Lemon curd is one of my favorite dessert-
ish things, having recenty discovered how easy it is to make
while making a cake for my reading group some time ago. I'm
currently going to use it again as a filling for a new cake,
so I thought, why not finally post the recipe I use here.
While surfing online and scanning through a few of my
cookbooks, I found that lemon curd follows the same basic
recipe except for a few slight variations. Some recipes us
more or less butter, the amount of eggs used varies, some
use more or less citrus, some people add zest, and some
folks don't. Personally, I like to add the zest and
sometimes, depending on my mood, I don't even bother
straining it to get the zest out, although quite a few
cookbooks suggest doing so. I think the zest adds a nice
little extra burst of citrus which helps bring out the
flavor of the curd. adapted from Epicurious Lemon curd
* 1 cup sugar
* 3/4 cup fresh lemon juice
* 3 large eggs
* 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-
inch cubes
* Zest of 1 (one) lemon, optional Zest one lemon into a
medium metal bowl. Whisk the first 3 ingredients into
that medium metal bowl. Set the bowl over a saucepan of
simmering water (do not allow bottom of bowl to touch
water). Whisk constantly until thickened and instant-
read thermometer inserted into mixture registers 160°F,
about 10 minutes. Remove bowl from over water. Add
butter; whisk until melted. Transfer 1 cup curd to small
bowl for spreading on cake layers. Reserve remaining
curd for filling. Press plastic wrap directly onto
surface of both curds. Chill overnight. (Can be made 3
days ahead. Keep chilled.) Written by Deb on March 31,
2004 12:40 AM | TrackBack

To print this page, use your browser's "print" button. Then
click "back" to return to the site.

LEMON CURD Printed from COOKS.COM

This is a rich, lemony spread for holiday tea time scones,
breakfast toast, biscuits, English muffins, etc. Makes
approximately 1 pint. In an attractive bottle or glass, it
is a nice gift idea. Grated rind and juice of 2 lg. lemons
1/4 c. butter 3/4 c. sugar Beat the eggs lightly and mix in
lemon rind and juice, butter, and sugar. Place in the top of
a double boiler (a bowl over hot water also works well) and
heat gently, stirring occasionally until the sugar has
dissolved and the curd thickens. Pour into small sterilized
jars and cover with sterilized
lids. Stores well in refrigerator for up to 3 months.

"Darryl L. Pierce" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I made a lemon meringue pie this weekend and for the most
part it came out great. But, for me, the lemon curd is
*very* biting. It's sweet (perhaps a little too sweet) and
holds its form well.

My recipe calls for 1 C of lemon juice and 1/2 C of sugar.
Should the

sugar

Quoted message said:

be cut back or perhaps the lemon juice?

--
Darryl L. Pierce <[email hidden]> Visit the
Infobahn Offramp - <http://mypage.org/mcpierce> "What do
you care what other people think, Mr. Feynman?"

"Darryl L. Pierce" <[email hidden]> wrote in message
"]news:[email hidden]...
: I made a lemon meringue pie this weekend and for the
: most part
it came out
: great. But, for me, the lemon curd is *very* biting.
: It's sweet
(perhaps a
: little too sweet) and holds its form well.
:
: My recipe calls for 1 C of lemon juice and 1/2 C of sugar.
Should the sugar
: be cut back or perhaps the lemon juice?
:
: --
: Darryl L. Pierce
==================

Did you use bottled juice or fresh? That in itself can make
a huge difference. If you used fresh, my guess would be cut
back on the juice or increase the sugar.

Going slightly OT, when you think about making Lemonade, the
usual ratio of that is 1:1 juice to sugar... 'things to make
you go hmmmmmm'.

Cyndi

Lemon Curd

5 Eggs 5 oz butter 3 lemons (rind and juice) 2 cups sugar

Thoroughly mixed together and cooked for 10-15 minutes...
jarred and refrigerated.

Darryl L. Pierce said:

I made a lemon meringue pie this weekend and for the most
part it came out great. But, for me, the lemon curd is
*very* biting. It's sweet (perhaps a little too sweet) and
holds its form well.

My recipe calls for 1 C of lemon juice and 1/2 C of sugar.
Should the sugar be cut back or perhaps the lemon juice?

Pure lemon juice usually makes for very [censored] lemon curd.
Instead of using pure lemon, try using about 50% orange
juice. It works like a charm. You can also lower the
sugar a bit.

--
Reg email: RegForte (at) (that free MS email service) (dot)
com

In article <[email hidden]>,

Darryl L. Pierce said:

I made a lemon meringue pie this weekend and for the most
part it came out great. But, for me, the lemon curd is
*very* biting. It's sweet (perhaps a little too sweet) and
holds its form well.

IMHO, better than any "traditional" lemon merengue pie is
the one made with Eagle Brand Sweetened Condensed Milk. My
Arkansas grandmother used to call it "Lemin Icebox Pie".

Isaac

Rick & Cyndi said:

Going slightly OT, when you think about making Lemonade,
the usual ratio of that is 1:1 juice to sugar... 'things
to make you go hmmmmmm'.

One reason I love making my own lemonade in the summer. It's
very lemony and not so much sugar. Guess I just love lemon.

nancy

Quoted message said:

IMHO, better than any "traditional" lemon merengue pie is
the one made with Eagle Brand Sweetened Condensed Milk. My
Arkansas grandmother used to call it "Lemin Icebox Pie".

Isaac

---------------------------
So what's the recipe, please? Nancree

Darryl L. Pierce said:

I made a lemon meringue pie this weekend and for the most
part it came out great. But, for me, the lemon curd is
*very* biting. It's sweet (perhaps a little too sweet) and
holds its form well.

My recipe calls for 1 C of lemon juice and 1/2 C of sugar.
Should the sugar be cut back or perhaps the lemon juice?

What's the rest of the recipe for the lemon filling? It's
hard to advise you without seeing the ratio of ingredients.

Pastorio

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

In article
<[email hidden]>,

Darryl L. Pierce said:

I made a lemon meringue pie this weekend and for the
most part it came out great. But, for me, the lemon curd
is *very* biting. It's sweet (perhaps a little too
sweet) and holds its form well.

IMHO, better than any "traditional" lemon merengue pie is
the one made with Eagle Brand Sweetened Condensed Milk. My
Arkansas grandmother used to call it "Lemin Icebox Pie".

I make a key lime pie with sweetened condensed milk that is
delicious as well. And it's probably the quickest, easiest
pie I've ever made - sweetened condensed milk, lime juice
and zest, topped with freshly made whipped cream.
--
Donna A pessimist believes all women are bad. An optimist
hopes they are.

In article <[email hidden]>,

(Nancree) said:

Quoted message said:

IMHO, better than any "traditional" lemon merengue pie
is the one made with Eagle Brand Sweetened Condensed
Milk. My Arkansas grandmother used to call it "Lemin
Icebox Pie".

Isaac

---------------------------
So what's the recipe, please? Nancree

Um, I don't have one; I always used the recipe that was on
the can of "Eagle Brand" sweetened condensed milk.

Or go to: www.eaglebrand.com

and click on "Magic Lemon Pie".

Isaac