Wednesday, May 28, 2014

When Life Gives You Lemons Make Lemon Curd

It's raining for the past two days and we had lemons and way more eggs in the refrigerator than we needed. That sounds like the perfect condition for making Lemon Curd.

Lemon curd is pretty much like a lemon jelly or butter. It's so easy to make and it's amazing on biscuits or toast.

I found a recipe that I like and tweaked to make more it a little easier prep wise.

Lemon Curd
What you'll need:

4 C. Sugar
1 1/2 C. Butter
1 C. Lemon Zest
1 1/2 C. Lemon Juice
12 Eggs

I don't have a double boiler so I put a small amount of water in the bottom of a large sauce pan and then put another sauce pan inside it.  Put the sugar, butter, lemon zest and lemon juice in the double boiler. Heat the ingredients until the butter is completely melted without letting the water in the double boiler come to a boil.

Side note: Rather than using a grater to make the lemon zest, I squeeze the lemon juice out of two large lemons, it's not enough lemon juice to make an entire cup so I end up using bottled lemon juice. I then put the lemons in our food processor and chop the whole thing up until it's very fine. It works like a charm and it's way less work.

Break the eggs into a large mixing bowl and beat them until they are a smooth uniform consistency. Scoop a 1/2 cup of the hot lemon mixture into the eggs and stir, this will prevent the eggs from cooking and making a gross lemon scrambled egg concoction. Once it's stirred, dump the eggs into the lemon mixture and stir constantly for about 25 minutes or until thickened. Remove from heat.

At this point you can do one of two things, you can put it into a container and refrigerate it or you can can it.

Because it makes about five pint sized jars we usually choose to can it since it will take us a long time to go through. To can it pour it into the desired sized jars and water bath can it for 10 minutes.

Now I'm off to find something to use some on! Enjoy!

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