Week 13 ( Save $13 )
With just a week before Spring officially arrives, old man winter is on his way out. There is so much more to celebrate in March: longer days: more sunlight, International Woman's Day, Spring break, St. Patrick's Day, and Easter. Whatever the occasion, why not stir up a few bottle of sunshine and bottle it!.Mmmm, I am talking about Lemon Curd.
Lemon curd is a dessert spread made from citrus fruits such as lemon, lime, oranges. It's smooth and creamy and OH so delicious!! With a few simple ingredients, you will be spreading it on everything from cookies to macaroons.. how about sundae's to funnel cakes. Let's not forget about cakes and pies, but why stop there!
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| lemon or lime ? |
1/2 tsp. grated lemon zest
1 large egg at room temperature
1 large egg yolk at room temperature
1/3 cup of lemon juice (3 lemons squeezed)
dash of lemon extract (optional)
1 small canning jar
In a mixing bowl beat the butter and sugar until creamy and smooth. Add the eggs one at time until smooth. Add the lemon juice and blend.
Pour the blended ingredients into a heavy sauce pan on low heat and stir continually until the butter melts. Add the zest and extract. Keep on stirring until the curd thickens. This may take 15 to 20 minutes. Do not turn the heat up to bring to boil. You do not want to cook the eggs. When the curd has thicken or when it coats a back of the spoon it is ready. ( If you happen to cooked the eggs, you can save the curd with strainer and discarding the chunky egg whites)
Pour the curd into the jar and let it cool at room temperature. Once the curd has cooled, place a piece of plastic wrap over the jar, then twist the lid.
The curd can keep in the fridge up to 3 months. Once the curd is opened, use within 1 or 2 weeks.
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| lemon and lime curd tarts with kiwi |
Why not stir up a few bottles of lemon, lime or orange curd's one weekend for your family or friends to enjoy.
Note: green food coloring was added to the lime curd
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