Winter, Citrus, Delight! I love anything lemon! It is so refreshing...the tart beauty..the brilliant color. It sings a promise of sunshine and warmth of days to come.
Lemon Curd
makes 2 1/2 pints
1 cup lemon juice...4 to 8 lemons, depending on size
1 Tablespoon zest
1 cup sugar, more if you want it sweeter
3 eggs, whole
6 Tablespoons butter...use the real stuff, sliced
jars or containers, sterilized
Zest lemons and cover so it doesn't dry out. Juice lemons to make 1 cup juice. Stir juice, sugar and eggs to blend. Put a heatproof bowl, stainless steel or pyrex as I used... on top of a pot of water to form a double boiler. Make certain bowl isn't too far in the pot and the water does not touch the bowl while boiling. Let the dog out, get the kids a snack, put on comfy shoes and some good music, get your whisk and be prepared to be glued to the stove for 15 minutes more or less. Heat the water to a low to medium boil and start stirring. Stir, stir, stir, and stir some more. When the mixture is thick and you can make a line on the back of a spoon, it is ready. This should have a temperature of at least 160 degrees F. Add butter, some recipes said to add on pat at a time....I added it all at once and it worked for me. Stir in zest if using...I didn't use it this but did in the Grapefruit Curd. Pour into clean and sterile containers. Canning jars are great. Put in the refrigerator and let chill completely.
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