Lemon Curd

 Lemon curd is sunshine in a jar, it is a thick, soft and velvety cream with a wonderful tart, yet sweet lemon flavor. Traditionally it was used as a spread for scones. Today it is used as a filling for tarts, pies, and cakes. I think it is wonderful eaten right out of the jar by the spoonful spread on waffles and pancakes. I used Ina Garten's recipe for lemon curd. I ended up using one extra egg, because mine were small, and just used the food processor for everything, (this makes for less washing up). Before I add the lemon mixture, to a pot, I like to pour everything through a sieve, I prefer a smooth curd, it also removes any bits of egg, this is of course optional. So go on, give it a try, I think you'll like it .

Ingredients

remove the peel from the 3 lemons

to the food processor, add the lemon peels and the sugar

pulse till the peel, is fine, and mixed in with the sugar

next add in the butter

pulse till creamy

next add in the eggs one at a time

and lastly, and in the lemon juice, and pulse till combined

pour mixture through a sieve, into a heavy bottomed pot ( this is optional, but I like a smooth curd, and it also removes any bits of egg )

cook over a very low heat, keep stirring

stir,stir,stir till  your arm falls off, it starts to thicken, about 10 minutes

pour into a bowl, so it cools down

from the Food Network, Ina Garten's Lemon Curd

 

Ingredients

• 3 lemons
• 1 1/2 cups sugar
• 1/4 pound unsalted butter, room temperature (125 gr.)
• 4 extra-large eggs (I used 5 smaller eggs)
• 1/2 cup lemon juice (3 to 4 lemons)
• 1/8 teaspoon  salt

Directions

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

xo,Diana