The supermarkets are filled with lemons at this time of year so I indulged in making and eating, lemon meringue pie, lemon cream and lemon curd. I remember lemon curd from my childhood. We spread it on our toast, in the morning, instead of jam. You could also use it as a filling for tarts.
You cook together lemon juice, eggs and sugar in a double boiler, or if you are me you use a pyrex jug inside a pan filled with water. You do this so the mixture is cooked slowly and is thus less likely to burn. I stirred mine a lot to make sure it cooked evenly. When it was thick, like yogurt, I stirred in some lemon zest and butter. It tastes divine.
Lemon Curd
3/4 - 1 cup of sugar
juice of 2 lemons
3 eggs beaten
1 tablespoon of lemon zest
3 tablespoons of butter
Put sugar, eggs and lemon juice in double boiler, stir and cook over barely simmering water until thick, It can take a long time, up to half an hour. Take off heat. Stir in butter and lemon zest.
Hi Melanie, thank you for visiting my post today. That bottle looks like it can go with lots of bread, haha! We have native lemons here too, but because they fruit a lot and they are not consumed in many dishes, a lot drop to the ground and rot. We only have 3 sickly plants, but still lots of fruits produced. However, i don't think i like a sour spread like that!
ReplyDeleteNever heard of lemon curd before but it sounds divine. Anything lemon is good!
ReplyDeleteI now know what I am making this snowy afternoon!
ReplyDeleteThanks.
Suddenly my mouth is watering and I'm thinking about lemon meringue pie. My favourite.
ReplyDeleteMelanie,
ReplyDeleteSuch a good recipe! I made it today and I really appreciate you sharing this idea.
I now have a small jar of bliss in my fridge.
Rosey- Hey that's great! Thanks for letting me know.
ReplyDeleteSound great Melanie.
ReplyDelete