Lemon Curd

February 22, 2013  •  Leave a Comment

 

This recipe came to me from MaryJane's Farm magazine about two years ago.  Our PageTurners Book Club was having an Evening Tea as we came together to discuss our book of the month, The Uncommon Reader- a delightful little read about the Queen.  I'm one of those mixed up bakers who can conquer the more challenging recipes before trying the simple ones.  When I first was in the kitchen scene, I tried Lemon Meringue Pie and Angel Food Cake before an Apple Pie.  Weirdo, I know.  Oddly enough, it worked for me.  So, as mixed up people do, I agreed to make Lemon Curd with no previous experience for that Evening Tea soiree.  

I knew how it was suppose to taste.  However.  The only lemon curd aficionado I know keeps her recipe sacredly secret.  And rightfully so- she could start a million dollar business off her lemon curd and scones.  That aside, I struck gold in the weeks preceding the Tea.  I had a stock pile of old MaryJane's Farm I had been perusing through that winter, and came across this brilliant recipe!

-----

Now having tried several different recipes over the last two years, I remade this recipe for last week's Valentine Tea.  This recipe is one of the few that doesn't call for butter, so it is completely dairy free yet still creamy and wonderful.

 

MaryJane's Lemon Curd
Makes 1 Cup

 

5 Egg YOLKS 
1 Egg
1/2 cup Sugar
1/2 cup Freshly Squeezed Lemon Juice
Zest of 1/2 a Lemon

Double Boiler
Whisk
Measuring Cup
Zester
8 oz Glass Container, Canning Jar
Fine Sieve

(If making two batches, make each batch individually.  
Also, with two batches save the Egg Whites to make an Angel Food cake while the Lemon Curd chills)

 

1.  Place egg yolks, egg, and sugar in the top half of a double boiler.  Whisk together, then stir in lemon juice.

2.  Cook over simmering water, whisking constantly, until very thick.  About 5-8 minutes.

3.  Strain curd through a fine seive into a glass container and cover with plastic wrap directly on the sureface of the curd to prevent a skin from forming.

4.  Refridgerate for several hours, until chilled.  Will last two weeks.

There you have it!

And as every MaryJanes Girl, I have a huge love for vintage aprons.  


Comments

No comments posted.
Loading...

Archive
January (4) February (4) March April May June July August September October November December
January February March April May June July August September October November December
January February March April May June July August September October November December
January February March April May June July August September October November December
January February March April May June July August September October November December
January February March April May June July August September October November December
January February March April May June July August September October November December
January February March April May June July August September October November December
January February March April May June July August September October November December