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Archive for March 25th, 2012

Use it to fill pie crusts, or tarts shells.  Spread it between cake layers or as filling for cupcakes.  Smear on pancakes, serve over ice cream or pound cake..or my favorite just grab a spoon and dig in.

Making your own lemon curd at home is not difficult it just involves doing the process in small quantities to assure it turns out.

To make your own curds you will need:

6 egg yolks (save whites for that lemon meringue pie).

1 cup sugar

Large lemons or limes (juiced) to make approximately 1/2 cup or better of juice….OR you can use 1/4 –  1/2 cup  concentrate.

1 stick unsalted butter (4 oz if you make your own butter).

In heavy pan over medium heat whisk together the egg yolks and sugar.  Add lemon juice and using wooden spoon stir to keep from burning.  Stir continually for 10-15 minutes but do NOT let come to a boil.  Don’t fret about any egg lumps they will be worked out later when butter is added.  Once thick enough to coat back of your spoon the curd is done.  At this point add butter and stir well until melted.

Pour your curd into prepared jars place in hot water bath for 20 minutes.

Curd will keep for several months, however it might lose some of it’s color.  This doesn’t not mean it is bad…just use it in things where it won’t be so noticeable.

Canning for shelf storage is only considered safe for lemon and lime.  Orange, Grapefruit and other citrus can be made into curd using same method but require being stored in refrigerator.

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