For the majority of folks, lemons make a great refreshment in the hot summer months. Children from all across America open up lemonade stands in hope of making enough money to buy some great item. In my youth, the goal was to sell enough lemonade to take me and my brothers and sisters to the movies, or to buy our own candy from the Helm's bakery truck.
When I first started preserving fruits and vegetables, one of the first gems I made was lemon curd. I was not impressed because I thought anything with curd in the name was food I didn't particularly favor (cottage cheese ring a bell with anybody?). But, I was surprised to say the least. Lemon curd is not only a wonderful treat on fresh baked scones, it's also easy to make. The recipe can be found at the end of this blog.
Our Master Food Preserver group here in San Joaquin County is conducting a workshop on Saturday, January 18th on two great citrus recipes. You can register for them at this link. I have also re-posted an article from our February 2021 workshop on citrus. I'm sure you will find several ways you can preserve your lemons and oranges.
And now for Lemon Curd:
Lemon Curd
Yield: about 3 cups
4 teaspoons grated lemon peel
2/3 cup lemon juice (bottled or fresh)
5 eggs
1 cup sugar (*add 1 additional Tablespoon if using Meyer lemon juice)
½ cup melted butter
- In a blender, blend the first four ingredients until smooth.
- With blender motor running at lowest setting, gradually add melted butter, pouring in a steady stream.
- Transfer the mixture to a small, heavy, non-reactive (i.e. stainless steel) saucepan.
- Cook over medium heat, stirring continuously until mixture thickens. Make sure temperature reaches 170 degrees Fahrenheit.
- Remove from heat and ladle into hot jars. Leave 1/4 inch headspace.
- Cover with cap and ring, cool in refrigerator, then freeze.
Bon apetite!