Best 4 Lemon Lime Curd Recipes
Lemon lime curd is a classic dessert that can be used as a filling for tarts, pies, and cupcakes, or simply enjoyed on its own. It is made with a combination of lemon and lime juice, sugar, eggs, and butter, and has a bright, citrusy flavor. The curd can be made in a food processor or blender, and can be cooked on the stovetop or in the microwave. Whether you are a seasoned baker or a novice cook, this article will provide you with all the information you need to make a delicious lemon lime curd.
Let's cook with our recipes!
LIGHTER LEMON - LIME CURD (NO BUTTER)
I love lemon curd or lemon butter as we call it here in Oz but it's quite fattening so I went searching for a lighter version and found this on a website called Bakingsheet. Recipe can easily be increased.
Provided by Mandy
Categories Lemon
Time 11m
Yield 2/3 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small sauce pan, over medium heat, dissolve sugar into lemon juice. Add zest.
- Lightly beat egg in a small/medium bowl. Whisking constantly, slowly pour lemon/sugar syrup into the egg. Beat for 2 minutes (only 1 if you're using a mixer), then transfer back into the saucepan.
- Heat over low heat, stirring constantly, until it just starts to bubble at the edges. Remove from heat and stir in vanilla.
- Transfer to a small container and store in the fridge.
Nutrition Facts : Calories 85, Fat 1.2, SaturatedFat 0.4, Cholesterol 46.5, Sodium 18.2, Carbohydrate 17.4, Fiber 0.1, Sugar 16.4, Protein 1.6
LEMON LIME CURD
Categories Citrus Egg Dessert Quick & Easy Wheat/Gluten-Free Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- In a heavy saucepan whisk together the sugar, the whole eggs, the yolks, the juices, and the zests and cook the mixture over moderately low heat, whisking, until the sugar is dissolved. Add the butter, cook the mixture over low heat, whisking, for 10 to 12 minutes, or until it registers 160°F. on a candy thermometer, and transfer it to glass jars. The curd keep, covered and chilled, for 2 weeks. Serve the curd as a spread with sweet breads.
LEMON CURD (STOVE TOP OR MICROWAVE METHOD) LIME OR ORANGE CURD
A British tea time favorite. This is sweet and tart. Try it on scones, muffins, and tea breads or layer on Angel Food cake with Raspberries and recipe #54868! I've also microwaved this just watch and stir a lot. For orange or lime curd, substitute appropriate fruit rind and juice. Proceed as directed. FYI- When filling a cake with this be sure to pipe a rim of frosting on the edge of the first layer, then fill inside with the chilled lemon curd, place top layer then frost.
Provided by Rita1652
Categories Sauces
Time 35m
Yield 1 1/2 cups, 18 serving(s)
Number Of Ingredients 6
Steps:
- Stove top Method:.
- 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 and combined.
- 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.
- Cover and refrigerator at least 1 hour.
- Microwave Method:.
- Place butter in a large glass measure or bowl. Microwave on high for 10 seconds or until the butter is soft, but not melted.
- Whisk in the sugar, lemon rind and lemon juice. Add the whole eggs and yolks and blend well.
- Cover with parchment paper and microwave on high for 3 minutes, stirring well after each minute or until mixture thickens and coats spoon.( May need more time for all microwave ovens are different so be sure it coats the spoon as for a custard!).
- Cover and refrigerator at least 1 hour.
- Pour into a sterilized glass jar(s) (jam jars are perfect) and leave to cool.
- Store in the refrigerator.
LEMON LIME CURD
This is a different take on the traditional lemon curd which we have enjoyed and our friends. Got it many years ago from a library cookbook but can't recall which one - there have been too many!!
Provided by waynejohn1234
Categories Low Protein
Time 28m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Shred lemon rind very finely to make 1/4 cup.
- Squeeze juice from lemons and limes to make 1-1/3 cups total.
- In a heavy saucepan combie juices and sugar.
- Stir in eggs, butter and 1/4 cup lemon peel.
- Cook, stirring, over med heat (DO NOT BOIL) until thickened and coats a metal spoon.
- This takes about 8 minutes.
- Will keep in fridge for a month.
Nutrition Facts : Calories 819.6, Fat 38.1, SaturatedFat 21.6, Cholesterol 363.3, Sodium 319.1, Carbohydrate 130.7, Fiber 12, Sugar 101.6, Protein 11.8
Tips for Making Lemon Lime Curd
- For a smoother curd, strain the mixture after cooking. - If you don't have a double boiler, you can make a makeshift one by placing a heatproof bowl over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water. - Be patient when cooking the curd. It takes time for it to thicken. - Don't overcook the curd, or it will become grainy. - Once the curd is cooked, remove it from the heat and stir in the butter. This will help to give the curd a glossy finish. - The curd can be stored in the refrigerator for up to 2 weeks. - Serve the curd on scones, toast, or fruit. It can also be used as a filling for pies and tarts.Conclusion
Lemon lime curd is a delicious and versatile spread that can be used in a variety of ways. It is easy to make and can be stored in the refrigerator for up to 2 weeks. With its bright and tangy flavor, lemon lime curd is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love