Nancy's Kitchen - Tried and Tested Recipes
This is in reply to a couple of requests from
Trudy in Slidell in the January 14, 2013 Newsletter. Trudy
inquired whether you can freeze lemons. And how to do so if
you can. Trudy, you can freeze lemons whole or cut them in
quarters or slices and freeze them. When freezing quartered
lemons or slices, cut them; place them (not touching) in a
single layer on a cookie sheet. After they are frozen drop
them into a Ziploc bag, and keep in the freezer until ready
to use. To thaw, remove the number of slices or quartered
lemons you need and either let them thaw at room temperature
or let them soak in warm water. You can also freeze the
entire lemon. Once thawed they will become mushy, but the
juice will be the same as that of a freshly cut lemon.
Trudy also asked for a recipe for Lemon Curd. This was
my Mother's recipe.
6 egg yolks
1 cup sugar
1/3 cup fresh lemon juice (about 4-5 lemons)
2 tbsps grated lemon zest
1/2 cup cold unsalted butter (1
stick butter), cut into 1/8-in slices
Add 1-inch of
water to a medium saucepan and bring to a simmer over low
heat. In a medium metal bowl whisk the egg yolks and sugar
for about 2 minutes until smooth. Whisk in the lemon juice
and zest until combined.
Place the mixing bowl on
top of saucepan (the bowl should be wide enough to fit on
top of the saucepan, but shouldn't be touching the simmering
water). Stir the mixture constantly with a rubber spatula,
scraping the bottom and sides of the bowl as you stir, until
it begins to thicken, and will coat the back of a spoon.
This will take approximately 7 to 10 minutes. Remove from
Whisk in the butter, one slice at a time. Wait
until each piece almost disappears before adding the next.
Spoon into clean glass containers and allow to cool with a
piece of plastic wrap laid on the surface to prevent a skin
from forming. Refrigerate until needed. Makes about 2 cups.
This lemon curd will keep for 2 to 3 weeks in a jar in the