Friday, June 15, 2012

Lemon or Lime Curd

5 limes or lemons (room temperature)
1 cup sugar
1/4 lb. of softened butter
5 large eggs (room temperature)
1/8 teaspoon salt

Zest the lemons or limes with a peeler, being careful not to get too much pith.  Juice the lemons or limes to yield 1/2 cup juice and set aside.

Put zest and sugar in blender and blend until zest is finely chopped.  Add butter and continue to blend.  Scrape down the side and bottom of the blender.  Add in the eggs one at a time.  Add the juice and salt.  Blend the mixture until it is smooth.

Pour mixture into medium size pot.  Cook on medium heat until mixture reaches about 175 or just before boiling.  The curd should be thick enough to coat the back of a spoon.  Immediately, strain curd through a wire strainer in a clean bowl.  Pour the curd into jars and let cool.  Place in the refrigerator.

This makes a great gift or you can use it for a pie, a bar, Danish rolls or little tassies.  What would you do with it? 

Be happy and may God bless you and yours.  

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