This week's gift from the kitchen is a recipe for lemon curd passed along to me by my childhood friend and her mother. They are English and exposed me to many things in the kitchen I had never tasted or cooked. Most were delicious - with the exception of the liver and onions they ate for dinner every Thursday. That was the night K and I usually convinced Mom to let her eat at our house!
Anyway, here is Ann's recipe. If you are not already familiar with canning, please find a reliable resource for directions. That would not be me. I am always nervous about killing some people, so even after I can this, I still keep it in the fridge.
This is a lovely little treat, beautiful and sweet, that I love to give as gifts. It's delicious on toast, scones, ice cream, or as a filling.
* 3/4 stick of butter
* 9 oz sugar
* 3 lemons, grated and juiced
* 3 eggs, beaten
Mix all ingredients into top of double boiler - stir constantly until thick. Strain into sterilized pots and cover immediately. Be patient! It takes a bit. This is a good time to listen to a podcast.
|All ingredients when you start|
|After 5 minutes|
|After about 25 minutes. It should be thick and shiny.|
Makes two 8oz jelly jars. I double or triple this - why not while I'm at it? - to give as gifts. It also trades well. We have a friend who uses it to fill her meringue cookies but hates to make the lemon curd. I can't get the meringue cookies to work, so we swap.
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