It is citrus season right now. At all of the farmer’s markets, the fruit stands are over flowing with all kinds of varieties of grapefruits, oranges, and lemons.
Picking up a bag of lemons, I was on a mission to make something bright and fresh that could last me for awhile. Yes, I am one of those people who love to keep homemade goods packed away for later use.
Yesterday, I tied my apron strings and made lemon curd. A sweet and tart treat that only takes about 30 minutes of your time. Not hard work, but I’ll be thanking myself later.
Good enough for a spoon alone, but always a welcome addition to a scone, crepe, or tart shell.
- 1 cup white sugar
- 3 eggs
- 2/3 cup fresh lemon juice
- 3 lemons, zested
- 1/2 cup butter, melted
***Note: Acidic ingredients, such as citrus juice, will react with certain metals, including aluminum or cast iron. The reaction may turn a mixture gray or leave behind a metallic aftertaste. The same reaction occurs when eggs are cooked in aluminum or cast-iron pans. Therefore, recipes that include these ingredients, such as lemon curd, call for the use of non-aluminum pans. Stainless-steel and enamel-lined pans are preferred choices.***
In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened. Pour into a sterile container. Keep in refrigerator for up to three weeks or freeze for up to a year.