I remember the first time I ever tried Lemon Curd. My very dear friend Judith took me to this little tea house that was located downtown in the city she lived in. It was an adorable little place that offered tea, homemade scones, jams, etc…
I remember trying their Lemon Curd and it was like the best thing I had ever tasted! It was so good and I loved it so much, Judith asked the waitress for their recipe and she gave it to us! I have kept that recipe tucked away in my recipe box, and I would make a batch now and then.
Years and years later, after a bumper crop of lemons, I decided to make a batch. My son became an instant fan. He has even made his own Lemon Curd in the microwave using a recipe he found on the internet. He loves it on biscuits, waffles, and I have a feeling he just might eat it straight out of the jar.
The recipe below is not the exact recipe that was given to me. I have made a couple of minor adjustments. And, unlike my son, I still like to cook mine on the stove. Whenever we have a few extra lemons, one of us is bound to make some Lemon Curd.
Our lemon tree didn’t produce a lot of lemons this year, but thankfully our neighbors did.
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Lemon Curd
6 – 7 Lemons, should yield about 1 – 1 1/4 cups lemon juice
Lemon Zest
10 tablespoons Butter
2 2/3 cup Sugar
1/4 teaspoon Salt
6 Eggs, well beaten
Grate the lemons to remove the Zest.
Juice the lemons. Remove any seeds that may sneak through. You will need between 1 and 1 1 /4 cups of lemon juice.
Add the butter, lemon juice, lemon zest, sugar and salt to a sauce pan over medium to medium low heat. Heat until the butter starts to melt, stirring occasionally.
Add the eggs to a bowl and beat well.
When the butter has melted, gradually add a cup or so of the warm lemon mixture to the eggs while whisking. You need to temper the eggs so you don’t end up with scrambled eggs.
Add the egg mixture back to the sauce pan and whisk well.
Using a wooden spoon, continue to cook the Lemon Curd until it thickens and just starts to boil.
Reduce the heat and simmer for about an hour. Stirring occasionally.
Cool slightly then add the Lemon Curd to jars. I yielded just over 2 pints.
The Lemon Curd should store in the refrigerator for a couple of months, unless it all gets eaten way before then.
Lemon Curd
Ingredients
- 6 – 7 Lemons should yield about 1 – 1 1/4 cups lemon juice
- Lemon Zest
- 10 tablespoons Butter
- 2 2/3 cup Sugar
- 1/4 teaspoon Salt
- 6 Eggs well beaten
Instructions
- Grate the lemons to remove the Zest.
- Juice the lemons. Remove any seeds that may sneak through. You will need between 1 and 1 1 /4 cups of lemon juice.
- Add the butter, lemon juice, lemon zest, sugar and salt to a sauce pan over medium to medium low heat. Heat until the butter starts to melt, stirring occasionally.
- Add the eggs to a bowl and beat well.
- When the butter has melted, gradually add a cup or so of the warm lemon mixture to the eggs while whisking. You need to temper the eggs so you don’t end up with scrambled eggs.
- Add the egg mixture back to the sauce pan and whisk well.
- Using a wooden spoon, continue to cook the Lemon Curd until it thickens and just starts to boil.
- Reduce the heat and simmer for about an hour. Stirring occasionally.
- Cool slightly then add the Lemon Curd to jars. I yielded just over 2 pints.
- The Lemon Curd should store in the refrigerator for a couple of months, unless it all gets eaten way before then.
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