Wednesday, May 31, 2023

Lemon Curd

I am really missing all the lemons from Macey's tree - this lemon curd using her fresh lemons was terrific (and a little dangerous, I was just eating this straight from the jar by the spoonfuls!). There are lots of other things you can do with the curd tho (altho I will obviously not judge you scarfing it from the jar LOL) - spooned over pound or angel food cake, with berries, over ice cream, stirred into plain yogurt, as a filling between cake layers, on pancakes, on biscuits or scones...really there are so many choices!

This lemon curd is thick and creamy, similar I guess to custard or sort of like pudding but not really. It is its own special and delicious texture and taste. Mmmm my taste buds are tingly just thinking about this sweet-tart treat. I doubled the recipe and it worked perfectly - here's the recipe for one batch:
  • 3 large eggs
  • zest of 1 medium lemon
  • 1/2 cup strained fresh lemon juice (from about 3 medium lemons)
  • 1/2 cup sugar
  • 6 tablespoons unsalted butter, cut into chunks


1. Set the strainer over a medium bowl. 

2. Whisk the eggs in a small nonreactive saucepan to blend. Whisk in the lemon zest, juice, and sugar. Add the butter. Whisk over medium heat, reaching into the corners and scraping the sides and bottom of thee pan, until the butter is melted and the mixture is thickened and beginning to simmer around the edges, then continue to whisk for about 10 seconds longer. 

3. Remove from the heat and scrape into the strainer, pressing gently on the solids. Scrape any lemon curd clinging to the underside of the strainer into the bowl. 

4. Refrigerate until chilled before using. Lemon curd keeps in a covered container in the refrigerator for up to 1 week. 







recipe found here
click here for a tip on keeping the jar edges clean after filling them


 

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