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Lemon Curd Recipe (photos) - Added Photos
Posted on 1/11/17 at 8:28 pm
Posted on 1/11/17 at 8:28 pm
My brother brought us a couple of dozen Meyer Lemons from Texas at Christmas and we finally found enough time to process them today.
What better to make than Lemon Curd and Lemon Cello.
Lets do the Lemon Curd now and the Cello later.
For this recipe of Lemon Curd, we used.
2 1/2 cups of juice.
Zest of 2 lemons (1 1/2 Tablespoons)
12 eggs
2 Sticks of unsalted butter
6 cups of sugar
Cream Butter
And add the sugar. The resulting mixture will be crumbly
Add eggs one or two at a time until all 12 are incorporated into the butter/sugar mixture
Add the lemon zest and juice. The mixture will begin to curd
Transfer mixture to a pan and heat to 170 - 200 (f)with stirring.
At around 170, the mixture will begin to thicken noticeably as the eggs cook.
Continue heating until it sticks to the back of the spoon and leaves a path when you run your finger across the back of the spoon.
Our efforts yielded 5 and a half jars of curd. This is an curded egg mixture and we store it in the freezer.
We use our curd in desert shells, on pound cake with fruit or as is and as a desert topping.
On Pound Cake
Fork View
Nice stuff.
All my photo recipes
What better to make than Lemon Curd and Lemon Cello.
Lets do the Lemon Curd now and the Cello later.
For this recipe of Lemon Curd, we used.
2 1/2 cups of juice.
Zest of 2 lemons (1 1/2 Tablespoons)
12 eggs
2 Sticks of unsalted butter
6 cups of sugar
Cream Butter
And add the sugar. The resulting mixture will be crumbly
Add eggs one or two at a time until all 12 are incorporated into the butter/sugar mixture
Add the lemon zest and juice. The mixture will begin to curd
Transfer mixture to a pan and heat to 170 - 200 (f)with stirring.
At around 170, the mixture will begin to thicken noticeably as the eggs cook.
Continue heating until it sticks to the back of the spoon and leaves a path when you run your finger across the back of the spoon.
Our efforts yielded 5 and a half jars of curd. This is an curded egg mixture and we store it in the freezer.
We use our curd in desert shells, on pound cake with fruit or as is and as a desert topping.
On Pound Cake
Fork View
Nice stuff.
All my photo recipes
This post was edited on 1/8/18 at 9:11 am
4
Posted on 1/11/17 at 8:43 pm to MeridianDog
Noice. Bookmarked 
Posted on 1/12/17 at 8:55 am to MeridianDog
Careful MD. There is a poster running round here that may try to use your curds.
Posted on 1/12/17 at 9:06 am to LSUballs
quote:
Careful MD. There is a poster running round here that may try to use your curds.
That didn't take long.
Nice job MD! love the pics showing the process.
Posted on 1/12/17 at 9:10 am to LSUballs
quote:
There is a poster running round here that may try to use your curds.
If we are talking about these specific curds, I have a high level security system in place with lethal countermeasures.
This is my director of security at the scene of the last attempt to penetrate our facility.
This post was edited on 1/12/17 at 9:33 am
Posted on 1/12/17 at 9:52 am to MeridianDog
Posted on 1/12/17 at 10:13 am to MeridianDog
I gotta say, I love your recipe threads. Thanks.
Posted on 1/12/17 at 7:54 pm to BrotherEsau
Deleted - photos added above in OP
This post was edited on 1/12/17 at 8:03 pm
Posted on 1/12/17 at 8:31 pm to MeridianDog
Do you strain it? I've made it and strained to remove zest or perhaps a bit of scrambled eggs.
How well does it freeze and do you just set it out to thaw? My mother always canned it and it lasted I guess about 6 months.
I just an hour ago cut 117 big Meyer lemons off my tree and through into a bag for my compost pile. They froze solid last weekend. I had already picked about 250 all off one tree.
How well does it freeze and do you just set it out to thaw? My mother always canned it and it lasted I guess about 6 months.
I just an hour ago cut 117 big Meyer lemons off my tree and through into a bag for my compost pile. They froze solid last weekend. I had already picked about 250 all off one tree.
Posted on 1/12/17 at 8:59 pm to Martini
Hi Martini.
We don't strain it. There really isn't a lot of zest - maybe 1.5 Tablespoons in 5.5 pints of curd and the zester we use cuts it pretty fine. The mixer also breaks it apart when mixing.
It freezes well, just gets really thick. You can spoon what you want out of the jar and return what is left to the freezer. In 20-30 minutes it is fine. You can also use it from frozen fine. It will just be cold.
When sealed, we have kept it frozen for a year.
Usually we keep it in the fridge for no more then a week.
As an old microbiologist, I have the fear of eggs so I would hesitate to tell anyone they would be able to can this product. To me, freezing it is the way to go.
I have been known to open the freezer, takeout a spoonful and return the rest back to the freezer shelf.
With 250 lemons, you can make one really big pot of curd!
Added later:
The wife (my resident foods expert) says that creaming the butter with sugar and adding the eggs like a cake mix, then heating, keeps the eggs from scrambling and avoids the need to strain the product. If you just dump and then heat, you may need to strain the curd to remove lumps.
We don't strain it. There really isn't a lot of zest - maybe 1.5 Tablespoons in 5.5 pints of curd and the zester we use cuts it pretty fine. The mixer also breaks it apart when mixing.
It freezes well, just gets really thick. You can spoon what you want out of the jar and return what is left to the freezer. In 20-30 minutes it is fine. You can also use it from frozen fine. It will just be cold.
When sealed, we have kept it frozen for a year.
Usually we keep it in the fridge for no more then a week.
As an old microbiologist, I have the fear of eggs so I would hesitate to tell anyone they would be able to can this product. To me, freezing it is the way to go.
I have been known to open the freezer, takeout a spoonful and return the rest back to the freezer shelf.
With 250 lemons, you can make one really big pot of curd!
Added later:
The wife (my resident foods expert) says that creaming the butter with sugar and adding the eggs like a cake mix, then heating, keeps the eggs from scrambling and avoids the need to strain the product. If you just dump and then heat, you may need to strain the curd to remove lumps.
This post was edited on 1/12/17 at 9:14 pm
Posted on 1/12/17 at 9:19 pm to MeridianDog
I've never seen it frozen. I've always seen it canned by many people so not sure why that would be a problem if done correctly. I'm still living.
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