Lemon Curd Quick Bread Recipe

With the super sweet succor of lemon curd we are met with a little cinnamon some tang and the yeasty goodness of easy artisan bread.

Lemon curd quick bread recipe. Preheat oven to 350f. Whisk powdered sugar and lemon juice 1 tablespoon at a time until desired consistency drizzle over the bread. Add the 1 cups sugar and pulse until the zest is very finely minced into the sugar.

Using a vegetable peeler remove the zest of the 3 lemons being careful to avoid the white pith. Lemon curd breakfast bread. Lightly grease a 9 5 inch loaf pan and line the bottom with parchment paper.

Add the butter and cook over low heat stirring continuously with a whisk until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk about 6 8 minutes. In a medium bowl stir together the flour sugar baking powder and salt. Thus we have lemon curd breakfast bread.

In a large bowl cream butter and sugar until light and fluffy 5 7 minutes. In a medium bowl whisk together lemon zest egg vegetable oil lemon juice and buttermilk. Cream the pound of butter and beat in the sugar and lemon mixture.

Pour into prepared pan and bake for 35 45 minutes or until a toothpick comes out mostly clean just slightly to one side of center. 1 3 cup lemon curd. Beat in eggs lemon zest and juice.

In a large bowl whisk together flour baking powder salt and sugar. Preheat oven to 350. In a small saucepan combine sugar lemon juice lemon zest and eggs.