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Nancy's Kitchen - Tried and Tested Recipes
Lemon Curd












Nancy,
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.

Lemon Curd

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 heat.

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 refrigerator.

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