Mississippi St. Fan
Home on the range
Member since Nov 2010
Lemon Curd (photos) (Posted on 2/7/13 at 8:54 pm)
This is the wife's (MHNBPF) project, using some Meyer Lemons from my brother's tree.
Zest of 4 lemons
Juice of 6 lemons
One stick of butter at room temperature and four cups of sugar:
Cream the butter and sugar
Add 6 eggs
And mix well
Heat in a straight sided boiler at moderate heat
Until you reach a low boil
allow to cool, then transfer to a suitable jar
Store in the freezer. It is very thick, but will not turn solid.
Useful as a topping on mini tart shells, on vanilla icecream, cake icing, on buttered toast, scones, or if the wife (MHNBPF) happens to be somewhere else, with a spoon
She did this in two batches so we now have four pints in the freezer. It will be used for all kinds of things, that I will photo when the time comes.
She has great love for me.
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