Lemon Curd Weekend
Dec. 14th, 2013 08:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sarahbyrddIt's officially lemon curd weekend. This year's batch is in the canner processing as I type.
I'm using the same recipe that I've been using since 2010, http://sarahbyrdd.livejournal.com/77191.html , and it can't be beat. Pretty reliably it takes 2 standard lemons per recipe. A triple batch gives me 12 4oz. jars plus some to stick in the fridge. Every year I wonder if the eggs, sugar and lemon will ever start to thicken. And then it does. And then I wonder if it's really lemony enough. And then I add the zest. It really is kind of magic. Even more so than jam.
I give most of the curd as gifts. This year I'm not baking for the office folks at all. They're going to get lemon curd, vanilla pear butter, and one other preserve TBD. Maybe an orange ginger marmalade. Whatever I can put together tomorrow. I consider it all product testing and development for the future. :-D
I'm using the same recipe that I've been using since 2010, http://sarahbyrdd.livejournal.com/77191.html , and it can't be beat. Pretty reliably it takes 2 standard lemons per recipe. A triple batch gives me 12 4oz. jars plus some to stick in the fridge. Every year I wonder if the eggs, sugar and lemon will ever start to thicken. And then it does. And then I wonder if it's really lemony enough. And then I add the zest. It really is kind of magic. Even more so than jam.
I give most of the curd as gifts. This year I'm not baking for the office folks at all. They're going to get lemon curd, vanilla pear butter, and one other preserve TBD. Maybe an orange ginger marmalade. Whatever I can put together tomorrow. I consider it all product testing and development for the future. :-D
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Date: 2013-12-15 06:15 pm (UTC)I cannot wait to try this one :>