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.
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?
Labels: fruits, side dishes