Cut into a fresh lemon and what do you smell? Something refreshingly tantalizing to the senses! A fresh lemon works wonders in many aspects of food and cookery. Though bottled lemon juice certainly has a respected place in cooking, a fresh lemon is hard to beat as far as fragrance and flavor.
One favorite way to use a fresh lemon is in a lemon meringue pie or in a lemon sauce, which is great on spice cake or gingerbread. Are you familiar with “lemon curd?” This is a creamy, smooth lemon-flavored custard that is great as a cake, pie or tart filling. It is also great on pancakes, waffles and biscuits or scones. That’s the recipe I’m sharing with you, so let’s have a look at “Lemon Curd.”
Lemon curd is actually a British recipe, which has numerous uses as I mentioned. You would think it would call for exotic, hard-to-find ingredients, but you’ll be surprised to learn that the ingredients are very simple: eggs, salt, sugar, lemon juice, butter and lemon rind. It takes these simple ingredients to make this custard filling and topping!
To being, you beat eggs, then add the remaining ingredients of salt, sugar, soft butter, and lemon rind. This is blended well and cooked in a double boiler for 30 minutes, stirring often, until it’s thick and smooth. This now cools to room temperature and can now be covered and stored under refrigeration. From here, it’s now ready to use however you choose!
To make grating the lemon rind easy, I prefer to use a vegetable peeler and peel the colored part of the lemon and place it in the workbowl of a food processor. This will need to process about 2-3 minutes or until the rind is finely ground. This trick is one to remember when you have some lemons to use and all you need is the juice from them. Peel the rind as I mentioned and prepare it as before, then store the rind in a jar in the freezer. Whenever a recipe calls for lemon rind, simply measure out what you need from the jar and you’re all set.
If you’re looking for a good scone recipe to go with this luscious sauce, I shared one last fall. To get it simply follow the embedded link to obtain it. This is a nice bread that will go great with this curd!
You may decide to keep fresh lemons on hand regularly once you taste this special custard!
- 4 eggs
- a pinch of salt
- 2 cups sugar
- 1/2 cup lemon juice
- 1/4 cup butter, softened
- 2 tablespoons lemon rind, grated
- Scones, tart shells, biscuits, etc
- garnishes such as fruits or berries
Beat the eggs and add the salt. Add the sugar, lemon juice, butter and lemon rind and beat well. Cook in the top of a double boiler for 30 minutes or until thick and smooth, stirring frequently. Cool to room temperature. Cover and store under refrigeration. Serve on scones, in tart shells, over biscuits with fruits or berries or as a cake or pie filling.