curd

This is an easy cheesecake for kids to prepare with just a little supervision – they'll love smashing up the biscuits for the base.

No-Bake Orange Cheesecake

digestive biscuits

tbsp butter,melted

curd cheese

mascarponecheese

caster sugar

tbsp milk

pot double cream

No-bake orange cheesecake

Crush the biscuits roughly. You can do this by putting them in a plastic food bag and crushing them with a wooden spoon.

Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin, then use the back of a spoon to spread it evenly and press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.

Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.

Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.

Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).

Corn, black beans, tomatoes, red bell peppers, onions, and chipotle peppers in adobo sauce; is there a better salsa combination?&nbsp;&nbsp;Trader Joe's Copycat Cowboy Caviar is easy and delicious, and now you can stock your pantry with it and eat to your heart's content!

Trader Joe's Copycat Cowboy Caviar

olive oil

red bell pepper, (finely chopped)

onion, (finely chopped)

corn, (frozen

black beans, (canned, rinsed and drained)

whole chipotles in adobo sauce, (minced)

tomato sauce

tomato paste

lime,

cumin

chili powder

paprika

salt

garlic powder

In a large sauce pan, add the olive oil and onions.&nbsp; Cook the onions over medium heat until translucent - about 4-5 minutes.

Add the red bell pepper and cook for another 4-5 minutes.

Add all of the other ingredients and stir well to combine.&nbsp; Lower the heat to simmer, place a lid on the sauce pan and allow to cook for 30 minutes, stirring occasionally.

In the meantime, prepare 8 250 ml jars by washing them thoroughly with hot, soapy water.  Be sure to rinse the jars until the soap residue is gone.  Set the jars aside.  Next, boil a kettle full of water.  Place the seals and jar rings into a large bowl.  Pour the boiled water over top and let them sit.

Prepare your canning pot for the water bath method.  I use a large stock pot with a round metal cooling rack at the bottom so that the jars do not touch the bottom of the pot.  Fill the pot half full with water and bring to full boil.

Using a ladle, spoon the caviar into the prepared jars.  I like to use a metal funnel to avoid any of the caviar coming into contact with the rim of the jar. This will help to create a better and safer seal. Fill the jar so that only 1/2 inch  of head space remains. Remove the funnel and place a hot, sterilized seal on the jar. Screw on the lid until just snug. Be careful! The jar will be hot! Use a kitchen towel to hold the jar in place as you screw on the lid.

Using a jar lifter, place the filled jars into the large pot of boiling water. Bring the pot back to a boil and allow the jarred caviar to remain in the boiling water for 20 minutes. Carefully remove the jars and place on a kitchen towel where they will not be disturbed. As the jars cool, you’ll hear a popping sound. This is the hot liquid and air in the jar cooling down and contracting. This will create an air-tight seal and will allow you to store your relish for future consumption.

For best results, I recommend allowing the jars to sit undisturbed for at least 12 hours. With a damp cloth, wipe down the jars, re-tighten the lids, and store in a dark, cool place. The caviar will last for 12-18 months. Lastly, if you notice that a jar has not properly sealed, simply refrigerate that particular jar, and consume within the next 5-7 days. To test whether or not the jars are sealed, lightly press down on the seal. If the seal pops downward, the sealing process did not work.&nbsp;

This Easy Eggless Lemon Curd is tangy, sweet, bright, and delicious! You need a few simple ingredients and it comes together on the stove in 10 minutes! 

Easy Eggless Lemon Curd

(100 gr) granulated sugar

(20 gr) cornstarch

(240 ml) milk

(120 ml) fresh lemon juice

lemon zest

unsalted butter

Zest the lemons. Juice the lemons until you have about half a cup of lemon juice. Don't forget to remove out the seeds.

Mix sugar, cornstarch, and salt in a small saucepan.

Add milk, lemon juice, and lemon zest; mix to combine.

Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats back of a wooden spoon. NOTE: If the curd isn’t thickening, turn up the heat and constantly whisk.

Remove pot from heat, then add the cubed butter and mix until melted. If desired, add 1 -2 drops of yellow gel food coloring to intensify the color. I added two drops of this yellow soft gel paste food color.

Pour the lemon curd into a heatproof bowl, cover with plastic wrap pressed onto the top of the curd to avoid a skin from forming on top, and refrigerate until cold. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.

This Lemon Curd recipe is super-easy to make on the stovetop, it&rsquo;s full of bright flavor, and it is perfect for cakes, cupcakes, crepes, spread on bagels and more!

Lemon Curd

eggs

lemon zest, lemon

(160 ml) fresh lemon

(150 g) granulated sugar

cornstarch, optional - SEE NOTE 1

(tablespoons) unsalted butter,

Add the eggs, egg yolks, lemon zest, lemon...

Add the eggs, egg yolks, lemon zest, lemon juice, sugar, and cornstarch in a large bowl. Whisk together until well combined and cornstarch is fully dissolved.

Pour into a medium saucepan and cook over...

Pour into a medium saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thickened; about 7-10 minutes. You'll know it's ready when the curd coats the back of the spoon and is about the thickness of pudding.

When the curd has thickened, immediately remove it...

When the curd has thickened, immediately remove it from the heat and stir in the butter.

Run the curd through a fine-mesh sieve to remove...

Run the curd through a fine-mesh sieve to remove any bits of scrambled egg and transfer to a small bowl. 

Cover the bowl with plastic wrap making sure...

Cover the bowl with plastic wrap making sure the wrap is touching the surface of the curd to prevent a skin from forming.

Refrigerate for at least 2 hours or until...

Refrigerate for at least 2 hours or until set before serving.

https://mediavine-res.cloudinary.com/video/upload/mfgokszuc0spuqjz4kdn.mp4

This Lemon Curd recipe is super-easy to make on the stovetop, it’s full of bright flavor, and it is perfect for cakes, cupcakes, crepes, spread on bagels and more!

Try using rhubarb instead of chocolate to top off these zesty lemon desserts

Lemon curd pots

jar lemon curd

100 milliliters/3½ fl oz double cream

dark chocolate

shortbread

Take four small freezer-proof pots or ramekins and divide the lemon curd between them. Top with the cream, grate some chocolate over and place the pots in the freezer until well chilled. Serve with biscuits of your choice on the side.

Rhubarb Curd is a silky sweet/tart spread with the unforgettable flavor of spring rhubarb.  Spread it on toast, scones, biscuits, or just eat it out of the jar with a spoon!

Rhubarb Curd

365 g fresh trimmed rhubarb, cut in 1 inch pieces

water

sugar

lemon

eggs,

Tbsp room temperature unsalted butter

pink food coloring

Put the rhubarb and water in a high speed blender like a Vitamix, or a food processor and process until very smooth.

Press the puree through a fine mesh sieve so the rhubarb juice comes through, leaving the solids.  Use the back of a spoon to as much through as you can.  You'll need 1 cup of juice.

Put the juice into a saucepan and stir in the sugar and lemon juice.  Add the whisked eggs and whisk everything together well.

Bring the mixture to a simmer, stirring or whisking constantly, over medium to medium high heat.  You can add a few drops of food coloring at this point if you need it.

Once the mixture comes to a boil it should be slightly thickened and should coat the back of a spoon (it will thicken more as it chills.)  Remove from the heat and add the butter, a bit at a time, whisking in to melt each piece before adding the next.

Pour the curd through a mesh strainer to remove any bits of cook egg, then fill your jars.  Let cool to room temperature before covering and refrigerating overnight.

Use the curd within 2 weeks.

Fill pastries and tarts with this versatile lemon curd recipe.

Lemon curd

(165 grams) caster sugar

(80 grams) chilled unsalted butter

lemons

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ByeGwxODE6rx7mnh7UkxgCvL32qwoB84

A great base to any pasta sauce, soup or stew; Canned Stewed Tomatoes is an inventive way to jazz up baked chicken or broiled seafood. Each jar is packed with tomatoes, onions, celery, and green bell pepper, making meal prep fast and easy!

Canned Stewed Tomatoes

tomatoes,

basil

black pepper

Wash mason jars and screw lids in soapy water and rinse soap off well under running hot water.  Place clean jars on a baking sheet and place in oven preheated to 200 degrees.  Set screw bands aside.  Next, boil a kettle of water and pour into a clean glass bowl.  Carefully submerge the sealing discs in the bowl of hot water.  Set aside.

To peel the tomatoes, start by bringing a small pot of water to a full boil.  Next, just slightly score the bottom of each tomato making an X with your knife.  Don&#x27;t cut too deep - the point is to just slice the skin.  Next, place a bowl of ice water in your sink.  Once the water comes to a full boil, carefully drop about four tomatoes into the hot water for 30 seconds.  Using a slotted spoon, remove the tomatoes and place directly into the ice water.  Place four more tomatoes into the hot water.  Continue to do this until all tomatoes are done.  You will notice that the bottom of each tomato has opened up.  You can now use your finger to peel the skin off, placing the peeled tomato into a clean bowl.  Once done, chop the tomatoes, removing and discarding the core.

Place the chopped tomatoes and all of the other ingredients into a large sauce pan or pot.  Bring to a full boil over medium heat for 30 minutes, stirring often.

In the meantime, fill your water bath canner to the halfway mark with water and add the jar rack.  Bring to a full boil.

Ladle the stewed tomatoes into prepared mason jars using a funnel to prevent the mixture from touching the rim of the jars.

Use the non-metallic bubble remover to remove any air bubbles.

Wipe down the rim of each jar with a damp paper towel to ensure none of the stewed tomatoes has come in contact with the rim.

Carefully remove the sealing discs from the hot water with a magnetic lid lifter.  Position the sealing disc directly onto the lid of the jars.  Do not touch the underside of the lid.

Screw on the screw bands until firm - do not apply pressure!  Just use your fingertips to tighten the screw bands.

Using the jar lifter, place the jars into the water bath canner with the boiling water.  Do not place the lid on the canner.

Boil for 20 minutes.  Carefully remove each jar from the canner using the jar lifter.  Try not to tilt the jars.  Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.

Leave the jars to cool for a minimum of 12 hours.  Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process.  Label the jars and store in a dark, cool cabinet for up to one year.

To Prepare Mason Jars:

With a rich buttery shortbread crust and an impossibly addictive passion fruit curd, your guests will be swooning over these little tarts!

Tropical Passion Fruit Tartlets

butter (at room temperature)

vanilla powder (or 1/2 teaspoon vanilla extract)

all purpose flour

recipe Sweet Tart Passion Fruit Curd (from this site)

kiwi (raspberry, strawberry, blueberry

mint leaves (for garnish)

mini muffin pan

tart tamper

Preheat the oven to 325 degrees.  Spray a mini muffin tin with vegetable spray and set aside.

In a small bowl, mix together the flour and salt.  (if you have vanilla powder, mix it into the dry ingredients.  If you're using vanilla extract, add it with the sugar and butter mixture)  Set aside.

Add the butter to a large mixing bowl and beat on medium speed with electric mixer to a creamy consistency.  Add the powdered sugar and beat for 1-2 minutes until pale yellow and fluffy.  (If using vanilla extract, add it here.)

Add the flour to the butter mixture and beat on low speed until incorporated, scraping down sides of bowl as necessary.

Scoop 1 level tablespoon of dough into each muffin tin.  Use floured dough tamper, to tamp the dough into the muffin tin to form little shells.  Refrigerate for 10-15 minutes until chilled.

Bake for 10 minutes remove from oven and use your dough tamper again, to press the puffed dough down into the shell.  Bake another 5-8 minutes until golden brown.  Allow the shortbread shells to cool in the pan.  Carefully slide a very thin knife between the tart and the pan and remove the shortbread crusts. (Shortbread is naturally crumbly, so don't worry if a little cookie falls away (I call these chef's tastes).  Cool to room temperature  on a wire rack.

When shells are at room temperature, pipe or spoon curd into the shortbread shells.  Top with a piece of kiwi, or other fruit  and mint leaves for garnish.  Cover loosely with plastic wrap until ready to serve.  Best if served the same day.

I always buy way too much milk and cream for my Christmas hosting duties, but this dish turns that excess into something really special, says Charlotte.

Cherry ricotta with whey caramel

(2L) milk

(500 milliliters) pure (thin) cream

(80 milliliters) white vinegar

cherries, pitted

maple syrup

brioche,

cherries, unpitted, stalks on

tbs red wine vinegar

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5348771529001-5981852770001

An Aussie favourite, pavlova is prized for its crisp meringue and soft, marshmallowy centre. Try this version for your next party.

Mini lemon custard pavlovas

egg whites,

(1 cup) caster sugar

tbsp custard powder, sifted

300 milliliters ctn double cream

(1 cup) lemon curd or lemon butter

raspberries,

Pure icing sugar, to dust

Fruit curds can be made with passion fruit, mango, citrus, and just about any fruit. Easy to make and so versatile in the kitchen.

Passion Fruit Curd & Other Fruit Curds

gelatin powder (optional)

granulated sugar

passion fruits

juice from 1/2 lime

(3 oz, 84 grams) unsalted butter, cut into 1" chunks

If you are using the gelatin, bloom in...

If you are using the gelatin, bloom in 2 tablespoons cold water in a medium size bowl. Set aside.

Slice the passion fruits in half. Scoop the...

Slice the passion fruits in half. Scoop the pulp out of the shell and put into a blender or food processor. Process the pulp to separate the pulp and seeds. Strain the pulp in a fine mesh strainer. If a lot of pulp is still stuck to the seeds, process them again with a little bit of water. Strain again. You should have about a 1/2 cup of juice. Add water if needed to get to a 1/2 cup.

Thoroughly whisk together the sugar and eggs in...

Thoroughly whisk together the sugar and eggs in a medium saucepan. Add the passion fruit juice, lime juice and salt.

Place the butter on top of the bloomed...

Place the butter on top of the bloomed gelatin. Put a fine mesh sieve over the bowl and keep it near the stove.

Heat the egg/juice mixture over medium low heat,...

Heat the egg/juice mixture over medium low heat, stirring constantly. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. The mixture will start out opaque with a fine white foam over the surface. As it heats up the curd will thicken, become more translucent and the foam will disappear.

Cook until the curd will coat the back...

Cook until the curd will coat the back of a wooden spoon and is just beginning to boil. Don't allow it to come to a full boil, just 1 or 2 bubbles and you're ready.

Immediately remove from the heat and pour through...

Immediately remove from the heat and pour through the sieve over the butter and (optional) gelatin.

Stir until the butter and gelatin are melted...

Stir until the butter and gelatin are melted and thoroughly incorporated. Cover the bowl with plastic wrap and cool a bit before putting in the refrigerator.

Refrigerate until completely cooled. If using gelatin, allow...

Refrigerate until completely cooled. If using gelatin, allow it to sit 8 hours or overnight to gel.

1/2 cup juice from mango, guava, pineapple, etc.

Adjust sugar to taste for the type of...

Adjust sugar to taste for the type of juice used. You can always use the juice from 1/2 a lime or lemon to spark the flavor. I like to use lime with mango and lemon with guava.

Top 34 curd recipes from across the web

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Top 34 curd recipes from across the web

The most viewed curd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No-Bake Orange Cheesecake

Trader Joe's Copycat Cowboy Caviar

Easy Eggless Lemon Curd

Lemon Curd

Lemon curd pots

Rhubarb Curd

Lemon curd

Canned Stewed Tomatoes

Tropical Passion Fruit Tartlets

Tropical Passion Fruit Tartlets

Cherry ricotta with whey caramel

Mini lemon custard pavlovas

Passion Fruit Curd & Other Fruit Cu...

Govardhan Puja Prasad Thali | Annak...

Lemon Macarons with a Sturdy Low-Mo...

Kaya (Malaysian Pandan Coconut Egg ...

Easy Lemon Curd Recipe

Easy Lemon Curd

Meyer Lemon Curd and Filling

Lemon Curd Puff Pastry Tarts

Microwave Cranberry Curd

Meyer Lemon Curd

Lavender Lemon Curd Filled Doughnut...

Classic German Quark Cream Cake wit...

Orange custard

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The most viewed curd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine