Sunday, July 1, 2012

Lemon Curd


For Easter, I had made an Orange Curd which received rave reviews from our two 'family' members that joined us for the Easter Meal. One of the two recently began preparations for our 4th of July in South Korea celebration and requested another batch of curd. Unfortunately, oranges are out of season and unavailable at my local market, however, I was able to pick up a few lemons and used up some fake lemon juice as well to make this more tart and more sour than orange, Lemon Curd.


In a small sauce pan heat 1 cup Sugar with 1 Tbsp Lemon Peel, grated and 1 cup Lemon Juice. Whisk well. Once heated, add 3 Tbsp. Butter and 3 Lg. Eggs, slightly beaten. Stir constantly until the mixture is thickened and coats the back of a spoon - about 8 minutes. Pour into glass jar or other container with cover and chill. Can be stored in the fridge for up to 2 months.

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