The other day I canned some Lemon curd, it's so easy to make! I made about 3 1/2 jars. It will take us a life time to eat that. I also made some scones to go with it. The scones called for cream I only had milk and french vanilla coffee creamer so I used the french vanilla coffee creamer, the scones had a hint of vanilla flavor I will use that all the time its was so good.While I was making the Lemon Curd I had the kitchen window open, the wind was blowing just enough so we could hear our wind chime that's hanging in our window( yep the one my husbands not to crazy about) and just enough so the lace curtains were blowing. I think I may of mentioned before how much I love when the wind blows and the lace curtains freely move. I think it looks so pretty.
I'm sure there are a few of you who may have lots of lemons and not sure what to do with them all, well this Lemon Curd recipe is SO~~~~~ easy you should give it a try. It is yummy on a English muffin also.
So here is the recipe,
1/2 cup fresh lemon juice
2 teaspoons finely grated fresh lemon zest
1/2 cup sugar
3 large eggs
3/4 stick (6 tablespoons) unsalted butter, cut into bits
Preparation
Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
Enjoy!
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at 1/19/2009
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