Recipe By : Clearly Delicious
Serving Size : 1 Preparation Time :0:00
Categories : Specialties
Amount Measure Ingredient -- Preparation Method
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8 lg Juicy lemons
1 c Unsalted butter
2 1/2 c Superfine sugar
5 Eggs
Grate the zest of the lemons finely. Squeeze the juice and strain it
into a large measuring cup. You will need exactly 1 1/4 cups of
juice. Cut the butter into small pieces, and place in a large bowl,
along with the sugar and lemon zest and juice. Set over a pan of
gently simmering water. The bottom of the bowl should not touch the
water, nor should the water boil rapidly. Stir until butter is melted
and sugar is completely dissolved. Lightly beat the eggs in a bowl,
do not whisk them. Strain the eggs through a fine sieve into the
lemon mixture. Simmer over low heat stirring constantly with a wooden
spoon until the mixture thickens slightly. This will take about 20-25
minutes. Do not allow the mixture to boil or it will curdle. As soon
as the mixture is thick enough to coat the back of a spoon, remove
from heat. Pour into warmed sterilized jars. Place a circle of waxed
paper over the top of the curd in the jar, waxed side down, smoothed
so no air bubbles are there. Cover with dampened plastic wrap circles
and store in fridge until use.
Variations:
Orange Curd
Use the juice of 3 oranges and 1 lemon, to total 1 1/4 cups juice.
Lime Curd
Use 10 limes to total 1 1/4 cups.
Pink Grapefruit and Lime Curd
Use 2 pink grapefruit and 1 lime to total 1 1/4 cups.
Tipsy Curd
Stir in a few spoonfuls of your favorite liqueur, like orange or
hazelnut, to equal 1 1/4 cups with juice of choice. Use zest from
fruits and follow lemon directions for remaining ingredients and
instruction.
Makes 3 cups.
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Notes: Use a widemouth jar and draw around the jar for a template to
make waxed paper and plastic circles.
