Thursday, February 26, 2009

Lemon Curd

Got lemons? I can't believe my eyes when I see someone in the grocery check out BUYING lemons. Everyone I know that has a lemon tree has more than they would ever know what to do with and would be GRATEFUL to all who would offer to take boxes of them away. Just ask 5 of your neighbors and at least one is bound to have a tree. I squeeze lemon on a lot of stuff this time of year and it is getting to be the time to squeeze and freeze for the next six months.

For small jobs, I find this lemon press really handy. My only issue is the size. My mother in law's lemons are the variety that take steroids. The juice squirts all over when I try to use this lemon press. They make an orange press that I think would be perfect. My zester of choice is always a microplane. It is great for taking off that very fine layer of goodness that is covering a good bit of yucky bitterness. Other zesting devices just collect zest and keeps it trapped in all its little teeth. The microplane generously gives up all the zest easily. Also use for garlic ginger, chocolate, hard cheese and fresh nutmeg. You can find these handy dandy tools through Amazon or Bed Bath and Beyond. (And the fun jars are at Wal-Mart.)

Lemon curd is a great spread for just about anything. I gave this out for Christmas and have had a mob of people after me for the recipe. You can use a double broiler if you have one--it is safer that way, but takes twice as long. This stuff is even easier to make if you double or triple the batch...less temperature sensitive. It freezes well so cook away. Frequent stirring is essential, or you will get curdled eggs and even though that is what the name seems to imply, you don't want that. In fact, my husband is embarrassed by the word "curd" so we just call it lemon butter around here.

2 eggs
1 egg yolk
1 cup sugar
1/3 cup lemon juice
zest of one lemon
1 stick butter, cut into 9 pieces

Combine eggs, yolk and sugar and whisk until smooth. Add juice and zest to egg mixture and whisk smooth. Whisk very frequently over very low heat until thickened, approximately 8 minutes, or until mixture coats the back of a spoon. Remove promptly from heat and stir in butter 2 pieces at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

13 comments:

  1. I recently found your blog and have found it really informative and helpful. I live in Idaho so hearing you Southwesterners talk about having so many lemons and all the veggies you're growing this time of year makes me so jealous! My garden is pretty much frozen over right now!

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  2. I love those jars that you picked up at Walmart.

    Could you please tell me a few things that go well with lemon curd?

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  3. Tarts, cakes, cheese cake, parfaits, cookies, toast, scones, english muffins, bran and blueberry muffins, bagles, ice cream, waffles, pancakes, french toast, oatmeal.

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  4. how much lemon curd does this recipe make? it doesn't seem like it makes a whole lot.....
    -Emily

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  5. Does this freeze?? I want to make a large batch, but I want it to last longer than 2 weeks.

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  6. Yes. It freezes really well.

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  7. Is it essential to lay a layer of plastic wrap directly on the surface of the lemon curd? As I am intending to store the lemon curd in a jar with lid.

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  8. No, not essential. Any air in contact with it will form a sort of gummy film, which can be scraped off if it gets very thick and unpleasant.

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  9. Your lemon curd looks appealing! I will try out the recipe real soon! But may I know whether the above recipe requires a double boiler? Can I omit it?

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  10. I don't have a double broiler. You just have to keep the heat low and keep stirring, or the eggs will clump up.

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  11. Hallo from Poland,
    I've done this lemon curd just yesterday - it looked as a sunshine in our winter time and tasted deliciously. But it is a small trouble with it - it disappeares too quickly... Mine has finished during a day...
    Many greetings for the Author of the blog and for blog-visitors as well - Ewa :-) .

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It's rude to eat and run. Humor me with conversation please!

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