We all know the adage that starts out, “when life gives you lemons,” but we would update this classic with the suggestion to make lemon curd! With only four ingredients, it is not a complex chore but a delightful way to take your bounty of citrus and create a sweet and creamy joy-filled treat for you and your loved ones to enjoy for many months to come. What you’ll need:
- 8 whole lemons (Meyer lemons are ideal, but any and all lemons will do)
- 2½ cups white sugar, granulated
- 2 cups fresh, unsalted butter
- 8 whole eggs, beaten
Have at the ready: eight clean glass jars previously sterilized in hot water; half-pint Mason jars preferred.
Grate the zest of the lemons into a medium-sized saucepan. Squeeze the juice from the lemons into a bowl, go for every drop!
You should have around 1½ cups of juice. Add the lemon juice to the saucepan along with the sugar. Cut butter into small pieces and add to the pan gradually.
Place your saucepan on a burner over low heat and stir until the butter melts and the sugar dissolves. Strain the beaten eggs through a fine-mesh sieve into the pan with the lemon mixture. Cook on a medium heat for ten to fifteen minutes, stirring frequently. As it heats up, the mixture will begin to thicken and take on a creamy consistency. When it coats the back of a spoon, you are well on your way to lemon curd!
When the lemon sauce is thick, remove the pan from the heat. Fill hot sterilized jars with the lemon curd to within ⅛ inch of rims. Wipe the rims clean, then top the jars with hot lids. Screw down the bands securing the lids onto the jars until finger tight. Process jars in a hot water bath for ten minutes. Remove jars and stand them upright on a clean towel, away from drafts. Let jars sit undisturbed for twelve hours. Check for proper seals. Label the jars and store in a cool, dry place for up to a year.
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