Homemade Sunshine In A Jar!
In the spring, I find myself craving desserts that are delicate and full of citrus. That’s why lemon curd is one of my favorite things to make this time of year. The smooth, tangy flavor is so delicious and versatile that I like to prepare several batches all at once. In this way, I ensure that I have plenty for myself, and enough to share with my closest friends and family.
Lemon curd is really tasty straight from the jar, but there are lots of different ways it can be used. If you want to go the traditional route, spoon it over scones with cream. Or, if you want some other ideas, you can bake it into a tart shell, use it as filling between the layers of a cake, or press it into thumb-print cookies. The possibilities are endless.
The best part about making lemon curd is that it’s incredibly simple to make, using ingredients that are common in most household refrigerators. So if you’re looking for an easy way to treat your friends and family with something that signifies the changing weather, make them a jar of this homemade lemon curd!
• 4 lemons
• 2 eggs
• 3 egg yolks
• 2 tablespoons milk
• 1/3 cup sugar
• 1/4 teaspoon salt (omit if using salted butter)
• 6 tablespoons (3/4 stick) of butter, cut into small pieces
Grate the zest of one lemon and set aside. Juice the lemons; there should be about 1/2 cup juice. Beat the eggs, egg yolks, milk, sugar and salt together until just mixed. Stir in the lemon juice and the lemon zest. Add the butter.
Cook in a nonreactive heavy pan, stirring constantly over medium heat with a wire whisk. Continue stirring until the mixture is thick enough to coat a spoon. Do not allow the mixture to boil, or the eggs will curdle.
Pour into clean glass jars to cool. Cover and refrigerate for up to two weeks.
Recipe from Alice Waters’ The Art of Simple Food.
I packaged my lemon curd in pint and half-pint jars, and covered the lids with muslin fabric. To make them extra special for my friends and family, I used personalized tags and labels in the style of Candystripes, with some jute twine to secure the tag.