Thursday, January 5, 2012

Lemon Curd

I like lemons especially since they make me think of the spring. My Mom and favorite friend likes lemons too. I asked my favorite friend what type of cupcakes did she want for her birthday. She told me that her mom use to make her a cake with lemon curd in the middle. What a great plan? 
When I was in the store purchasing the ingredients, I found a package of Meyer lemons. How perfect! This lemon curd recipe makes a lot. Since I had some left over, I asked my Mom if she would like it. She told me that she will be picking it up. So next time you are thinking about just buying a jar, try making it instead.
Lemon Curd
1/2 cup lemon juice, freshly squeezed
1/2 cup fine sugar
2 large egg yolks
2 large eggs
pinch of salt
6 Tbsp butter, unsalted and cubed

  1. Have a bowl ready with a mesh strainer over it for later.
  2. In a medium pan, whisk the lemon juice, sugar, yolks, eggs, and salt.
  3. Add the butter to the pan and turn the heat to low.
  4. Whisk continually until the butter has melted.
  5. Increase the heat to just under medium heat and continue to whisk constantly until the mixture has become thick. The mixture will be ready when it begins to be jelly like.
  6. Remove the mixture from the heat and press it through the strainer.
  7. Store the lemon curd in the refrigerator for up to a week.
Recipe adapted from David Lebovitz.
Did you already know............
-Meyer lemons originated from China.
-Meyer lemons are a cross between a lemon and a mandarin orange.
-The lemon was introduced to America by Frank N Meyer in 1908.

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