Friday, April 22, 2011

Recipe: Lemon Curd or what to do with all those eggs.....

We are overwhelmed with medium eggs.  Not the extra large eggs that the customers want, but the medium eggs that our feral chickens lay.  There has been a surge of warmer, for us, weather, and the chickens have responded by increasing their output, while they devour more and more bugs and fresh spring weeds.

Overwaitea had huge lemons on today at 5 for $2 so I brought home a bag and started cracking eggs.  Lemon Curd is an old brit recipe that my mother use to make. 

You can spread it on toast like jam, use it in lemon tarts or as lemon pie filling, or put it inside cookies and doughnuts, yum.

Lemon Curd:
6 large or 10 med egg yolks, separated (reserve the egg whites for meringue or macroons)
1 c. sugar
Juice and zest from 3 large lemons
1/2 c. butter

Beat sugar into egg yolks until they are light and lemon coloured.  Add juice and zest of lemons.  Stir over medium heat until thick, but not boiling.  Add butter and continue stirring until butter is melted.  It should be thick like pudding.  Do not boil.

Immediately spoon into sterilized jars and seal with 2 part lids.  Will keep in the refrigerator for 8 weeks.

Makes 3 cups of lemon curd. 

Or use to fill tart shells for lemon merigue tarts.  Makes 2 doz. tarts.

3 comments:

  1. Looks delicious and must try! Thank you.

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  2. Oh YUM, thanks for sharing this! Lemon curd can also be used to flavour plain yougurt - like the expensive store bought kind.
    Thanks again for the recipe, have a blessed Easter!

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  3. You're welcome. My pleasure. I made two batches of this yesterday -- 1 for tarts and 1 in a jar. I forgot how fast and easy it was to make. Its a great way to use up surplus eggs, too. We have a huge supply right now.

    That's a great idea, Joy, to flavour yoghurt. I could make some of that, too, this weekend, since the Saanans are back into Spring production with their new kids and creamy, spring milk. Lemon yoghurt sounds yummy, better than ice cream.

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