Lemon Curd Sunshine in a Jar
26 days ago
A few pictures and the recipe with a few details.
I found this recipe years ago when looking for a less buttery version of lemon curd. This one is so easy and fast and completely fool proof with almost no mess.
3/4 c fresh squeezed juice
3 large eggs
1c sugar granulated
all the zest from the lemons ( 7 grams approx)
4Tbsp cold butter
Use a double boiler with simmering water. It is so easy and no chance of an error. Have a thermometer handy. You cook while stirring to 170°. Whisk sugar and the whole eggs together very well. Set over simmering water add lemon juice and zest. This all takes less than 10 min. When it is 170° remove from heat and whisk in the big cold chunks of butter. It stops the cooking. I get 3 jars per batch . I made 3 batches with mise en place I had everything ready and waiting.
My Grandmother’s juicer handed down from my Mom. It is the best ever!
Sterilized jars & lids ( I freeze my curd no canning involved)
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Lemon Curd?
Comments (8)Like LindaLou, I eat it with a spoon. It's also a lovely cold tart filling, is nice rolled up in crepes, tops a muffin deliciously and makes a good filling for sandwich type cookies, I like it best with gingersnaps. I've also used it for jelly roll filling and in cream puffs and as a trifle layer along with lemon cake and whipped cream. It makes a passable topping for cheesecake too. Yum, I love the stuff. This is the recipe I use, also microwavable like LindaLou's. I've never tried to freeze the stuff, but I don't see why I couldn't. I like the additional eggs, because I have chickens and always am trying to use up the eggs, LOL. Microwave Lemon Butter (Colleen, Australia) 4oz butter (NOT margarine) 3/4 cup lemon juice (about 3 lemons' worth) all the rind from the lemons, grated 1 cup sugar (Colleen uses superfine, I just use regular) 4-5 eggs, thoroughly beaten Put butter, sugar, lemon juice and lemon rind into a micro-safe bowl. Cook on high about 3 minutes, stirring halfway through. Butter should be melted and sugar dissolved. Beat in eggs and microwave in 30-second bursts until it thickens, about 2 minutes. Whisk after each burst. Cool a cover immediately. Store in refrigerator. Makes about 3 medium sized jars. Sneaky notes: If you are making a lot of this, for gifts, etc, I peel the rind off with a peeler and drop it into the blender. Then cut off the white pith with a paring knife. Making sure there are no seeds, drop lemon flesh into blender. Whizz it up until the rind is pulverised. You should end up with about 1 cup of juice/rind mix per batch, to account for the rind and aeration. You can double or triple the recipe, just use a bigger bowl and adjust the times. I also use the blender to whizz the eggs. If they are not totally beaten, you can get little white strings from the egg white which don't look great. If you overcook it and it separates, beat up an extra egg. Gradually mix separated (sounds much better than curdled, doesn't it? ) mixture into egg. Repeat if necessary. Annie...See MorePressure canning lemon curd?
Comments (15)Maybe her site was down for maintenance, Linda Lou. I did find it tonight. For those interested, she has posted an errata page with corrections to two of her pickle recipes. The publication date for the book is 2001, so it is quite recent. I do love the book and will continue to use it. Amendt offers some wonderful recipes for jams and syrups, for example. But I am careful about which recipes I use. Most of hers are quite safe, but as with the curd it's important to double-check with other sources. Linda Amendt's background is as a fair competitor and judge, not a food scientist. I give her credit that when I emailed she responded very promptly, but her answer referred to USDA standards, and the USDA Guide to Home Canning doesn't mention eggs or butter at all (unless I missed something). According to a commercial preserver, lemon curd does have a low pH and low water activity, but because of the eggs and butter the heat tends to break the curd unless you change the proportion of ingredients, so for me canning is a moot issue. It's quality, if for no other reason. Carol...See MoreMMM...Meyer Lemon Curd!
Comments (11)Annie, Colleen's recipe is also in my "to try" file. Not sure why I chose the longer cooked recipe this time... Yes, I could definitely eat it out of the jar with a spoon! LOL I may try some in some tarts, It will be delicious on toast or english muffins, I will probably also make a batch of these. I've made them with store bought LC in the past, I bete they'll be over the top delicious with home made! Lemon Curd Bars Source: Midwest Living December 2006 1 c unsalted butter, softened 1 c sugar 2 c all purpose flour 1/2 tsp baking powder 1 10-12 oz jar lemon curd 2/3 c flaked coconut 1/2 c sliced or slivered almonds, toasted Preheat oven to 375F. In large mixing bowl, beat butter with electric mixer 30 seconds. Add sugar and beat until combined, scraping sides of bowl occasionally. Add flour and baking powder, beat until combined and mixture resembles coarse crumbs. Reserve 2/3 cup of crumb mixture, and set aside. Press remaining crumb mixture into bottom of a 9x13 pan. Bake 5-8 minutes, or until golden. Remove from oven, spread lemon curd over crust, to within 1/2 inc of edges of pan. In bowl, mix reserved crumb mixture with coconut and almonds. Sprinkle over the lemon curd. Bake for 18-20 minutes more or until edges are golden and topping is browned. Cool and cut into squares. Makes 32 bars. Linda...See MoreLemon curd and gingerbread scones
Comments (3)Ann T - Thanks. I was thinking the same thing or thumbprint cookies. Carol - Here is the recipe I used from Sensational Preserves by Hilaire Walden. It is listed under Lime Curd with the variation being the Lemon Curd. Lemon Curd Finely grated zest and juice of 4 medium plump lemons (Meyer is the best I think. I chopped the lemon peel in my mini electric chopper.) 1/2 cup diced unsalted butter 1 1/2 cups of superfine sugar (I made regular sugar superfine by running it through my mini chopper.) 4 large eggs, lightly beaten Put the zest, juice, butter and sugar in heatproof bowl or double boiler and place over saucepan of gently simmering water, do not allow bottom of the bowl to sit in the water. Heat the mixture gently stirring constantly, until all the sugar has dissolved and the butter has melted. Strain the eggs into the bowl and continue to stir over gently simmering water until the curd thickens enough to coat the back of the spoon. This should take about 30-40 minutes. Stir occasionally at first, more frequently as the cooking progresses, then constantly toward the end of the cooking time so that the curd cooks evenly and does not curdle. Do not allow the water to boil. Pour the curd into warm clean dry jars. Cover, seal and process. Store in a cool dark, dry place or refrigerator. Refrigerate after opening. I put in unsealed jelly jars and plan on keeping the jars in the refrigerator the whole time. I read somewhere that they will keep for 2 to 3 weeks. Clare...See More
26 days ago
26 days agoMeant to say I love your treasured juicer!
It’s a great little book. I also have this one from her. I’m a certified lemon lover!🍋💛
HU-113737678 thanked chloebud
26 days agolast modified: 25 days agoHU-113737678 thanked carolb_w_fl_coastal_9/10- 26 days ago
- 25 days ago
25 days agolast modified: 25 days agoThank you Trailrunner & Chloebud. Here is my version sans butter for filling puff pastry baked this afternoon. It’s very tasty. I’m having a gathering this evening and we gonna have these little devils with tea for dessert.
HU-113737678 thanked palisades_- 25 days agolast modified: 25 days ago
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