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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Lemon Curd Recipe

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This recipe for Lemon Curd is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Eggs
2 Egg Yolks
1/2 C. unsalted Butter, cut up
3/4 C. Granulated Sugar
2 Tbsp. Brown Sugar
1/2 C. Lemon juice
pinch Salt
Directions:
Directions:
Combine all ingredients in the top of a double boiler or in a large heatproof bowl set over (not in) a pan of boiling water. Cook over high heat, beating constantly with a whisk until the mixture is the consistency of thick honey, about 15-20 minutes.
Pour into 2 sterilized (see below), 1/2 pt. jars; cover tightly. Or let cool to room temperature and transfer to a tightly covered container. Refrigerate for up to 2 weeks in the sterilized jars or up to 5 days in the covered container.

Sterilizing jars: Wash and sterilize jars, their lids, and screw bands by boiling them in a pan of water for 10 minutes. As soon as the curd is ready, remove one jar at a time from water (using jar grippers, if you have them), and fill jar with curd leaving a 1/4-inch head space. Wipe the rim clean with a damp clean cloth, place lid on top and screw band in place.
Personal Notes:
Personal Notes:
Okay, okay...I know you can buy this in the store and this sounds like a lot of puttsing around. But give it a try, your scones and your guests will thank you for the extra effort!

 

 

 

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