​
When we moved into our house, we also got four citrus trees, which is nice, except when you need to figure out what to do with the excess fruit. I have found, over the years, keeping a go-to list of recipes, especially with lemons. My favorite things to make are lemonade, lemon curd, and dinners. I like making cakes with lemons, but I tend to make those for people who love the lemon flavor.
The recipe I want to share is lemon curd. This food recipe is fun to cook and share. I always have floating glass jars, so it is a great gift to recycle jars. What can use lemon crud? Crepes, pancakes, ice cream, toast, rolls, or, as my husband, eat it straight out of the jar. It also works well for baking if you need something extra. I enjoy making it and giving it away as gifts during the holidays.
The recipe is standard, though there are quite a few out there. The trick is not cooking egg yolk.
Ingredients
1 cup fresh lemon juice
¾ cup white sugar
½ cup unsalted butter, cubed
Three yolk eggs
One tablespoon grated lemon zest
Step 1
Get all your ingredients.
Step 2
Sperate the egg whites from the yolks and set aside the egg whites.
Step 3
Combine lemon juice, sugar, butter, egg yolks, and lemon zest in a 2-quart saucepan.
Step 4
Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until the mixture starts thick and bubbles rise to the surface, about 5 to 6 minutes. If you are worried about the yolk cooking, turn the heat lower. It will increase the cooking time, but it will ease your mind. Remember to keep stirring.
Step 5
Remove the saucepan from the heat. Transfer the curd to a large bowl and cover with plastic wrap to prevent skin from forming. The curd will thicken more as it cools. Store in the refrigerator.
Step 6
You can serve and enjoy! Or, if this is a gift, serve it in glass jars and give them as gifts. Make sure the jars are clean and the lids are tight.
Related Posts
