Lemon Curd
A wonderful way to brighten the long days of winter. Delicious on blueberry pancakes, cake filling, and on scones.
Ingredients:
- 3 large lemons or 5 small lemons
- 1 ½ cups of granulated sugar
- 1/4 pound of high quality salted butter or unsalted butter (at room temperature)
- 4 eggs
- pinch salt
Equipment:
- Vegetable peeler
- Food processor
- Juicer
- Mixer
- Saucepan
- Instant read thermometer
Directions:
- Peel the zest of the lemons. Put the zest in a food processor with sugar. Turn on until zest is very fine and fully combined with sugar, about a minute. Cut peeled lemons in half and use hand juicer to obtain lemon juice.
- Cream the butter with sugar/lemon mixture with a mixer. Add the eggs, one at a time, then add in the lemon juice and salt, and mix until fully combined.
- Put the mixture into a saucepan, and cook until thickened, stirring constantly. This typically happens around 170 degrees; but it is not always a noticeable change, so I recommend using a thermometer to monitor. Remove from heat and place into jars; refrigerate until ready to use.
Note: for additional flavor, add sprigs of rosemary, thyme, or lavender while cooking.
Adapted by Chris Courtney from Ina Garten’s recipe.
