All content copyright Katrina Hall 2008 through 2025

Friday, June 6, 2008

homemade lemon curd ( for the berries!)





There's something so satisfying about making lemon curd - much like making jam, although I tend to make lemon curd and then use it up right away.
I suppose it's because it's so useful that I like to have it on hand - I made a genoise jellyroll cake last August and used it as a filling, but it's wonderfully tangy on strawberries and blueberries, as well as the usual British passion - curd on bread, curd on English muffins - or curd straight from the jar.
To make:
6 T. unsalted butter
1 1/2 cups sugar
2 large lemons, zested and juiced
3 eggs
In a double boiler ( I use a heavy saucepan in a skillet of simmering water), melt the butter.
Add sugar, lemon juice and zest and stir until sugar is no longer grainy.
Beat the eggs in a bowl, and slowly add to the lemon mixture. Continue to stir over medium heat until the curd thickens. Remove from heat and pour into a jar or bowl. Cover with plastic wrap and place in fridge until needed. This should last several weeks, as long as you keep it in the fridge.
That was easy!

5 comments:

katrina said...

Far in the future (2017 in Minneapolis, Minnesota) making this when seized with a sudden desire for puckery lemon curd:)

Barbara Nimmo said...

I'm absolutely thrilled to stumble upon this wonderful recipe for "Beans and Greens" on Food Wishes! It's not just about the delicious food, but also the tradition and superstition behind it for New Year's Day.
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Ashlee Rolfson said...

Starting the year with such a hearty and wholesome meal seems like a fantastic idea.

I can't wait to try this recipe, and I've already made a list of all the ingredients I'll need. The combination of beans, greens, and those flavorful seasonings sounds incredibly appetizing. It's the perfect way to incorporate some good luck into the new year.
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