NOVEMBER RECIPE OF THE MONTH
This month's recipe for Lemon Curd is thanks to Josie, from Guy Fawkes Chapter. I can personally vouch for Josie's lemon curd, because I have a jar in my refrigerator. On scones, on crusty bread or on hot toast - there's nothing tastier!
LEMON CURD
3 jumbo eggs
2 extra yolks
1 C sugar
Little more than 1/2 C fresh lemon juice (about 2 large lemons)
1 stick butter
finely grated lemon peel from 1 large lemon
Using a double boiler, combine eggs and yolks.
Beat lightly with whisk.
Add sugar and lemon juice.
Place over low heat (water in pan should be at a very low boil)
Stir constantly for about 10 - 15 minutes until it thickens.
DO NOT LET THE MIXTURE BOIL . . . IT WILL CURDLE.
Remove the pan from the heat and cut small pieces of cold butter into the mixture.
Stir until the butter has melted.
Add grated lemon peel and stir until well incorporated with the mixture.
Lemon curd will thicken when cool.
Makes two 8 oz. jars.
REFRIGERATE IMMEDIATELY.
Josie says . . . "This lemon curd contains no preservatives, so it should be refrigerated as soon as possible. It will last 5 - 6 weeks after opening, but ours never stays in the frig that long! Unopened in the frig it will last a couple of months."
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Last Updated: November 16, 2003
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