Tuesday, January 20, 2009

Lemon Curd


I am thrilled to be able to report that this year the deer have bypassed our little tree as their midnight snack, and have left all these beautiful yellow jewels for me to grate and squeeze in my neverending quest to locate mouth-watering recipes. I know, work, work, work. But someone's gotta do it. May as well be me.
I have bought lemon curd occasionally in the past, to spread on scones or muffins or to plop into the center of blueberry muffins as they bake. (Two thumbs up on that idea, by the way.) But I'd never tried making it before. This year, thanks to the restraint of Bambi and co., I have plenty of lemons with which to experiment.
It's not at all hard -- though it does take some patience to keep stirring until it thickens (maybe 15 - 20 minutes). But it takes the juice of just three lemons and the peels of two, and you end up with one jar to keep and one to give away. Seems like a pretty good deal, to me.
The recipe, by the way, comes from Homemade Christmas: Holiday Recipes, Gifts, Decorations and Memories to Treasure, by Mary Harvey Gurley. I know, I know, Christmas is over, but I already told you last week. I am not done.
LEMON CURD
1 c. sugar
1/4 c. butter
grated peel of 2 lemons
juice of 3 lemons
3 eggs, beaten

In medium saucepan, place sugar, butter, lemon peel and lemon juice. (The official recipe recommends you use a double boiler, but I never use double boilers, preferring just to keep the pan on low heat. If your stove runs hot, you may need a double boiler. My stove, on low, is barely even on.) Place over low heat. (Again, low heat is hardly even warm for me, so I used medium-low, then gradually moved it up to medium.) Cook until butter melts, then stir in eggs with whisk. Keep whisking until it thickens, about 15 - 20 minutes. (The book warns you not to let it boil or it will curdle.) Pour into jars and enjoy your lovely lemon curd.
Anyone else have great lemon recipes to share?
Note: Check out Tasty Tuesday for more great recipes.
Equally important note: see Tightwad Tuesday for great money-saving ideas.

Labels: ,

18 Comments:

Blogger Katie said...

Lemon is good anytime as far as I am concerned. I love anything lemon, lemon to eat, smell, and wear.

January 20, 2009 at 8:04 PM  
Anonymous Kim@ForeverWherever said...

That looks like it would make a wonderful gift! It's so pretty! I never use a double boiler either...oh well!
Thanks for joining us!
-Kim

January 20, 2009 at 9:34 PM  
Blogger Jerri - Simply Sweet Home said...

Sounds delicious!

January 21, 2009 at 12:57 AM  
Blogger Jerralea said...

I've never tried lemon curd but it sounds yummy. I especially like the idea of putting it in blueberry muffins!

Thanks for visiting my blog. I hope you try the no bake cookies. You'll be glad you did!

January 21, 2009 at 4:43 AM  
Blogger Weef! said...

This looks fabulous! (And, from your own supply of lemons, how neat is that!?!) Your blog is terrific!! Looking forward to trying some of your wonderful recipes!!

January 21, 2009 at 6:57 AM  
Blogger Lynn said...

Katie, I agree. Love those lemons, in any form.

Kim, I was thinking this would make a nice gift, too, though I think you'd have to give it pretty soon after you make it.

Jerri, thanks for coming by and visiting :)

Jerralea, it is reeeeeeally good in blueberry muffins. Gives them a surprising tart blast as you bite. And your cookies look fabulous; I printed out the recipe to try on a future date.

Weef!, I'm so happy to have discovered your blog. You look like you're an outstanding cook. The asparagus wrapped in prosciutto -- be still my beating heart! Can't wait to try it.

January 21, 2009 at 10:26 AM  
Anonymous Mary Beth said...

I have seen many recipes call for lemon curd but was always intimated and therefore never made it....your recipe has changed my mind. Thanks for sharing!

January 22, 2009 at 4:51 AM  
Blogger Berji's domain said...

I love lemons and lemon curd!
As limes are currently cheaper for us right now, do you have any words of wisdom for adapting this to make lime curd?

January 22, 2009 at 11:48 AM  
Blogger Lynn said...

Mary Beth, I agree, sometimes making things from scratch sounds intimidating, then you try them and think ???!! What the heck was there to be intimidated by? Kinda like making jam. It's as simple as stirring and boiling. But until you try it . . . you don't know that.

Berji's Domain, I don't see why you couldn't make this with limes instead of lemons. As limes are smaller, you might need to juice maybe two extra, and grate the peel from maybe one extra -- that's what I'd try, anyway. Good luck, and let us know if you try it and if it's good.

I've also seen a citrus curd recipe that uses the juice and peel from one lemon and one orange (no lime). That sounds like an interesting variation, too.

January 22, 2009 at 3:58 PM  
Blogger Sincerely Yours said...

Hi Lynn! Yum another great lemon recipe! I've never made it either. You are soooo lucky to have lemons in your yard! I can't belive how expensive they are for one tiny lemon here! But since I only need 2 I'm gonna try this too! That books looks like a good one. I need to go check out the other book you mentioned on your current post! Have a great weekend and thanks for sharing this recipe! Sincerely, Jeannette

January 23, 2009 at 12:52 PM  
Blogger Money Funk said...

I have always wanted to make lemon curd, but never got around to it. Nor have I ever tried it cuz store bought is expensive for such a tiny jar! Question... how long does it keep for knowing it has eggs?

January 23, 2009 at 1:50 PM  
Blogger Money Funk said...

BTW, it will go really good with my Strawberry Smash Muffins!

January 23, 2009 at 1:52 PM  
Blogger Lynn said...

Sincerely Yours, we are very blessed to have our own lemon tree. We planted it maybe 6 or 8 years ago, and I'm sure it has paid for itself dozens of times over.

And the book this recipe came from has tons of fun and very creative ideas in it. I haven't tried too many of the recipes, but after the lemon curd success, I definitely want to try more :)

Money Funk, you ask a good question about how long the lemon curd will last. I didn't know as this was my first time making it. One of my cookbooks said lemon curd would last in the refrigerator for up to two weeks, but my Sunset Cook Book of Favorite Recipes lists a very similar recipe, and they report it will keep in the refrigerator as long as six weeks! So how's THAT for good news!?!

Strawberry Smash Muffins sound delightful. I will go check those out. :)

January 23, 2009 at 2:19 PM  
Blogger Berji's domain said...

I just made some to go over our waffles tomorrow morning. I did 3 small lemons and a lime. early taste tests (by me and the 2 yr old) indicate that it turned out well. :)

January 31, 2009 at 10:36 AM  
Blogger Lynn said...

Berji's Domain, sounds like it was a successful experiment! Thanks for sharing the results. And now we all know we can substitute in some lime. Good job :)

January 31, 2009 at 11:02 AM  
Blogger Michele said...

This one is so going into my recipe box.

February 2, 2009 at 7:47 PM  
Blogger Nancy Jacobs Basketmaster said...

I made your Lemon Curd recipe this past weekend. It turned out wonderful and we are eating it on graham crackers. My in-laws live in Phoneix and have a lemon and grapefruit tree. They had just brought us a bushel of fruit. Since the lemon curd turned out so nice I thought hmmm.... how about Grapefruit Curd. We love it! I used the juice and some rind from two grapefruits. Wonderful! Thanks for the recipe.
Nancy
www.basketmasterweavings.blogspot.com

February 3, 2009 at 4:52 AM  
Blogger Lynn said...

Nancy Jacobs Basketmaster, thanks for the idea of lemon curd on graham crackers :) That sounds delicious. And grapefruit curd -- another great idea! Thanks for letting us know about it.

I was talking with an acquaintance the other day who caters and cooks as a profession, and she said she bet the curd would freeze, well, too, so I think I'm going to give that a try.

February 3, 2009 at 11:40 AM  

Post a Comment

Subscribe to Post Comments [Atom]

<< Home