Refreshing Delicious Lemon Curd

I love this stuff, and since I made two pavlovas today...one of them burnt!... I had eight egg yolks leftover. Never one to throw food in the bin I made a big jar of lemon curd. Yummy childhood memories right here. Nice on fresh bread or with whipped cream in a sponge cake :-)

sour-sweet and very smooth lemon tart

Works great as a spread, can be used in lemon bars, or to fill cakes!

Very tasty Lemon Curd, to my Grandma's recipe. perfect!

Homemade lemon curd is outta this world! It’s sweet, tangy, and creamy, and instantly makes so many baked goods better. (I’m looking at you, scones!)This recipe is easy, but it does take a little bit of time and you need to babysit it during the cooking process!I ended up using this curd as filling in a cake. Stay tuned for the cake recipe!#Filling #Dessert #Citrus #Sweet

I made it and it tasted great!!-Nadhirah(the person who wrote this recipe)

The recipe requires 1 1/2 cups of sugar but I used 1/2cup I like it a bit bitter

I tried making a tart that combined my homemade lemon curd with cream cheese.For Step 7 and Step 8, always remember to preheat the oven properly up to the specified temperature before baking.For Step 8, make sure to thoroughly cook the beaten egg (about 5 minutes). Recipe by mocchi4141

Lemon curd is made with fresh eggs, fresh lemons and ghee made from unsalted butter, and fresh agave nectar as sugar substitute. It can be kept for a year in the freezer, till the next lemon harvest.We make it in small jars, 1 cup size. Once opened, it stays fresh in the fridge for 2 weeks if using butter, 4 weeks if using ghee, therefore the small jars.

I received domestically grown lemons.It's easy to double boil by filling a shallow frying pan with boiling water, then once it cools, turn on the heat. As noted in Step 4, if it heats too quickly, it will turn lumpy, so double boil it slowly and steadily. Recipe by Hitomicchi

Sooo yummy. Taste just like the ones at the bakery ^-^

#goldenapron #post18In late 19th- and early 20th-century England, homemade lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries, and tarts.Homemade Lemon Curd is so easy to prepare, luscious, tangy and bolder in taste.

Using the lemon macaron filling recipe from Pierre Herme's book "Macaron" as reference, I came up with a sweet and sour version using less sugar and lemon juice. Mr. Herme's "Macaron" book is an indispensable macaron bible!Use the freshest eggs you can find.While using the double boiler, be absolutely sure to keep mixing with the whisk. (Be careful not to let the egg turn into scrambled eggs.) It will take a while for it to get to a loose custard-like consistency. So, slowly mix well over low heat. Recipe by yukoz1

Recipe has been in my family for years. My great aunt lived in Miami and when we visited, we would pick the lemons from the tree in her backyard and she would make the lemon curd and make lemon tarts. I watched my grandmother and mother do this for every holiday and now I do the same : ) I spread it on toast too

The tartness of lemon curd with the sweetness of macarons, yum!

Spread on bread or use for lemon tart. Adapted from Alice Water's recipe. Makes about 2 cups. And, yes, you can leave the poppy seeds out :)

You can find a recipe video on YouTube:youtu.be/t497pcog2FE

So I made a horrible angel food cake the other day, came out deflated and hard, yuck but now I had 9egg yolks in the fridge waiting to be used. And idea stroked when I saw bag of lemons on sale in my grocery store yesterday- lemon curd! So here it is, my boyfriend ate half of it yesterday, it's really good if you like sweet, tart creamy and crunchy

swiss role with lemon curd

Based on Mary Berry's pavlova recipes, with homemade lemon curd.

Lightest meringue dessert. Try you won’t regret. If we can make it, you can make it.

The jam from the local sightseeing farm was so delicious, so I wanted to try making it myself.Before this, I had never had lemon jam.When cool, it's nice and thick, so stop cooking it when it gets to the point where it seems just a bit too runny. This time, I made sweet lemon peels from the lemon peel by taking it out along the way and boiling it many times, so the amount of lemon peel has been reduced. It's okay even without lemon peels. Recipe by sorasato

(Ok, so it took me two tries to get this pie done!!..The first time was yesterday morning around 11:00ish I forgot to separate the eggs yolks from the eggs whites, but that was because I had just finished a phone call that was quite exciting, and I was so happy that I just forgot!! The second time around was much later in the afternoon, it was going well until I decided that I needed to take the pie out of the baking pan and place it onto a cake stand and it fell apart…:( But it doesn’t matter it still tasted so good!!! ) 🙂We have been having gorgeous weather since Monday and I have been out almost everyday running errands and just going out with my brother. It is very sunny and bright outside, so what came to mind with such beautiful days…a delicious dessert, what sort of dessert you say; well Lemon of course. 🙂 It was hot, hot, hot, yesterday to much for this time of year, but I shouldn’t complain it was lovely, so making this refreshing Lemon Pie was a good idea because when the weather is hot you need to cool off somehow and a cold dessert is just a perfect idea. (I added a scoop of Lemon Sorbet on mine instead of whipped cream) 🙂 Lemon Pie, Pudding, Lemonade, Pink Lemonade are my utmost favorite especially if these are homemade. This Lemon pie (tart) is truly so simple to make, you won’t need more than a few ingredients to blend together and your done.. easy, tasty, refreshing !! 🙂

I wanted to make yogurt ice cream so I whipped heavy cream. Then I realized that I only had a little bit of yogurt left at the bottom of the cup, so I added a lot of lemon juice and milk. Surprisingly they made the taste more refreshing and delicious than yogurt ice cream!Just mix the ingredients and freeze. That's it. Both heavy cream and non-dairy heavy cream makes this dish delicious. The pulp from lemon is tasty. Take out the tray from the freezer 5 minutes before eating to slightly soften at room temperature. Recipe by Mirusuke

I used my muerbeteig crust on this recipe. And my lime curd recipe for the filling.

Sweet and sour lemon tart

I like lemon tart. Do you like it?

This is one of my favorite dessert, actually I don't like too sweet dessert, so this sour and sweet lemon tart got my love😁，I reduced the sugar and butter of the filling , you can adjust the filling to how sweet you like.

I made this curd for a cake filling after making fresh cherry juice. It is a classic curd with egg yolks and can be used in tarts and pies added to whipped cream or topped with whipped cream!