Lemon Curd

My neighbors trimmed their HUGE lemon tree and put the branches out for bulk pick LEMON CURD
My neighbors trimmed their HUGE lemon tree and put the branches out for bulk pick LEMON CURD
My neighbors trimmed their HUGE lemon tree and put the branches out for bulk pick-up last week. There must have been 150 HUGE lemons still on the branches, so I helped myself and juiced ALL of them. I had 1 gallon of lemon juice! I froze most of it in ice cube trays and put in Zip locks for further use, because I can’t tell you how many times I just need one or two tablespoons of lemon juice and don’t have a lemon. My cute friend Ang gave me this recipe for lemon curd–I tried it–we ate it on pancakes and I have been sneaking “little” tastes from the jar in the fridge about 3 (maybe 5) times a day. It is so good! You can use it on scones or hot rolls or spoon it over pound cake with whipped cream! One of my new favorites!!

1 cup fresh lemon juice (about 6-8 large lemons)
2 tablespoons fresh lemon zest
1 cup sugar
6 large eggs
1.5 sticks butter (12 tablespoons) cold, UNSALTED butter cut into bits
Zest lemons and set aside. Halve lemons and juice. Whisk together juice, zest, sugar and eggs in a 2-quart heavy saucepan. Cook over medium low heat for about one minute. Then slowly add bits of chilled butter, whisking frequently, until curd is thick enough to hold marks of a whisk and the first bubble appears on the surface (about 5-6 minutes).
Press curd through a large sieve into a shallow casserole dish (a 9×13 Pyrex works well). Cover the surface with plastic wrap to keep a film from forming on the surface of the curd. Chill overnight or for 8 hours before serving. Stores for several weeks. I store in a jar with a tight lid.

**It thickens a lot when it chills, so warm what you are going to use for a few minutes in the micro-wave and it will thin and become more pouring consistency. Sumber http://becomingbetty.blogspot.com

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