I love lemon curd!! I really really love lemon curd. Well we have a tree not quite full of lemons but there are quite a few. More than just cut them up and put them in your water for dinner. So, I began contemplating what I could make with my new bounty. Isn't it funny that the sunniest fruits ripen in winter? We have beautiful navel oranges, satsuma mandarins - yum and grapefruit. Oh yeah and the lemons. This is the first year that Frank hasn't had to ration the fruit out to us. Finally!!
So anyway, back to my contemplations. I love the taste of lemon. I love lemon pound cake - that is next... but our commitment to better living began today, so I thought I would save that for a bit later-maybe this weekend. Ina Garten has the most beautiful looking pound cake recipe. I'll try that. But then I thought of lemon curd.
Stove-Top Lemon Curd
3 to 4 tablespoons lemon zest (rind)*
1/2 cup fresh-squeezed lemon juice (4 to 6 lemons)**
1 1/2 cups granulated sugar
6 tablespoons salted butter, cut into pieces***
3 eggs, lightly beaten
* Cold lemons are much easier to grate. Always grate your lemons first, and then juice them. Grate lemons just before using as the zest will lose moisture if it sits too long.
** Do not use the bottled lemon juice - only use fresh-squeezed lemon juice. Room temperature lemons produce more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their size. Always use fresh lemons when making lemon curd.
*** Use good quality butter. Do not use butter substitutes. T
Remove the zest (rind) from the limes using a zester or a peeler (be careful to avoid getting any of the white pith). Juice the lemons after removing the zest.
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. Remove from heat and cool to room temperature. NOTE: Use a heavy-based, non-reactive saucepan. Stainless steel, anodized aluminum, and enamel all work well. Aluminum or unlined copper pans will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor.
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. NOTE: Do not let the lemon curd boil, as it can cause the mixture to curdle. Remove from heat. The lemon curd will continue to thicken as it cools.
Makes approximately 2 cups.
Man it is really good. It's time consuming but well worth the wait. I only used three and a half lemons and was able to double this recipe. Our Meyer lemons are really juicy this year. I used half the zest and next time I would increase the sugar to about 2 cups per batch.
Stove-Top Lemon Curd
3 to 4 tablespoons lemon zest (rind)*
1/2 cup fresh-squeezed lemon juice (4 to 6 lemons)**
1 1/2 cups granulated sugar
6 tablespoons salted butter, cut into pieces***
3 eggs, lightly beaten
* Cold lemons are much easier to grate. Always grate your lemons first, and then juice them. Grate lemons just before using as the zest will lose moisture if it sits too long.
** Do not use the bottled lemon juice - only use fresh-squeezed lemon juice. Room temperature lemons produce more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their size. Always use fresh lemons when making lemon curd.
*** Use good quality butter. Do not use butter substitutes. T
Remove the zest (rind) from the limes using a zester or a peeler (be careful to avoid getting any of the white pith). Juice the lemons after removing the zest.
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. Remove from heat and cool to room temperature. NOTE: Use a heavy-based, non-reactive saucepan. Stainless steel, anodized aluminum, and enamel all work well. Aluminum or unlined copper pans will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor.
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. NOTE: Do not let the lemon curd boil, as it can cause the mixture to curdle. Remove from heat. The lemon curd will continue to thicken as it cools.
Makes approximately 2 cups.
Man it is really good. It's time consuming but well worth the wait. I only used three and a half lemons and was able to double this recipe. Our Meyer lemons are really juicy this year. I used half the zest and next time I would increase the sugar to about 2 cups per batch.
So at lunch, Frank will have home made cream of mushroom soup that turned out yummy and little biscuits ( I got about 24 packs for .22 cents each today and stocked up the outside fridge) with fresh lemon curd on them. What could be nicer. Oh yes, the sun is shining today!
Comments