Lemon Curd

Here is an excellent lemon curd recipe. I have never made it myself, but my mother made a jar of it for me for Christmas and I gotta say, it's incredible

Melt 4T butter in a double boiler
Remove from heat
Add 2 eggs and beat well
Add 1/2 cup + 1T sugar, beat again
Add 6T Lemon juice and 2T zest (grated peel)
Beat again
Return to heat & cook stirring occasionally for about 15 minutes, till thick.

This recipe makes a medium sized jar and will keep well in the fridge if it lasts that long

Whoa! That was fast. Excellent!

Wait, what do you do with it? Spread it on cookies? Eat it by the spoonful?

Nice NR, it is pricey in the supermarket, just added it to favorites.
Gwennifer if you are familiar with alrecipes.com and put in lemon curd you'll find recipes, lemon curd sounds bad, but it is sweet and delicious.

I have been known to eat it by the spoonful It's also great spread on toast or english muffins, or stirred in yogurt.
My favorite is by the spoonful straight into my mouth

Spread it on a piece of fresh white bread, make lemon tarts with it, use it as a topping on cheesecake the possibilities are endless. I don't usually have to worry about the short storage life because it's usually long gone before it would go off!

I don't have time to post it right now but I have a citrus curd recipe which you can do in the slow cooker which is also delicious. Will do that after church

I'm all taste buds.

Kay

walshevak wrote: I'm all taste buds.

Kay

+1

OK this took me longer than expected but I figure you're all asleep anyway!

Tangy Citrus Curd

Makes 2 x 400g (13 oz) jars

125 g (4 oz) unsalted butter
400 g (13 oz) caster sugar
Grated rind and juice of 2 lemons
Grated rind and juice of 1 orange
Grated rind and juice of 1 lime
4 eggs, beaten

Preheat slow cooker if necessary. Put the butter and sugar in a saucepan, add the fruit rinds then strain in the juice. Heat gently for 2-3 minutes, stirring occasionally, until the butter has melted and the sugar dissolved.
Pour the mixture into a basin that will fit comfortably in your slow cooker pot. Leave to cool for 10 minutes then gradually strain in the eggs and mix well. Cover the basin with foil, put foil straps in the slow cooker pot and place the basin on top. Pour hot water into the cooker pot to come halfway up the basin. Add the cooker lid and cook on low for 3-4 hours until the mixture is very thick. Stir once or twice during cooking if possible.
Spoon into jars, seal and store in the fridge. Use within 3-4 weeks.


If you don't have a slow cooker I'm sure you could do it over the stove in a double boiler like nKedrOoStEr's recipe.

Another idea for using it it to make jam drop biscuits (that's cookies to you Yanks ) and use the curd instead of jam. Yummo!

ericam

Is Caster sugar what we call granulated sugar in the US?

A quick google search....I think so...or close anyway...

Caster sugar is finer than regular sugar here but not powdered like icing sugar, which I think you call confectioners sugar.

Caster sugar dissolves faster than regular sugar but you could probably use regular sugar. One site said they use either a coffee grinder or a food processor to grind the regular sugar to a finer grade if you wanted to try that.

Just found another site and it says caster sugar is superfine sugar in the US

Yes it is called superfine sugar, and it dissolves instantly.

I read this post last week, but was having some "technical issues" and couldn't respond! One of my favorite things in the world is to spread lemon curd over brie. Served with crackers -- delicious!! I have also used it in lemon bars, which also turned out great.
I usually buy the "gourmet" brand at the supermarket -- but will for sure be trying to make my own!

Has anyone tried making in bulk and canning?

Thanks erica and llama momma for the clarification on Caster Sugar. I know what superfine sugar is.
Looking forward to trying this recipe. Purchased Lemon Curd is marvelous on top of gingerbread.