Lemon Curd Recipe


Lemon Curd Recipe from Gardeners’ Community Cookbook pgs. 351-352

Image from Wikipedia

1 cup sugar

2 tablespoons finely chopped lemon zest [the zest is the outer, dark yellow part of the rind–do not include the white pithy part that sets between the dark yellow and the lemon itself.  That white part tends to make the recipe bitter]

2 large eggs, lightly beaten

1/2 cup fresh lemon juice

1 stick butter, at room temperature

Prepare 2 half-pint jars and lids for refrigerator canning

Combine the sugar, zest, and eggs in a heavy, nonreactive saucepan.  Stir until well blended and very smooth

Add the lemon juice and butter and bring to a boil over medium-high heat, stirring constantly.  Remove from the heat and pour into the jars.  Cool to room temperature.  Store in the refrigerator up to 3 month.


About jackikellum

Jacki Kellum is a Fine Artist, a Designer, and also a writer. For one of her graduate programs, she wrote her thesis on William Blake. Like Blake, much of Kellum's work is about childhood and lost innocence. Also like Blake, Kellum strives to both write and illustrate her work. .
This entry was posted in Community Gardeners' Cookbook, Lemons and tagged . Bookmark the permalink.

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