WetLeather Recipe Database - food for bikers

Name:	Lemon Curd Variation	Contributor:	Ln
Description:	A variation on Margaret Wainwright's Lemon Curd with Measurements	Posted:	2010-12-19
Key words:	Lemon lemons curd filling canning	Category:	Desserts
ID:	883	Updated:	2010-12-19 12:17:50
Ingredients:	2 cups sugar 3 whole eggs 2 egg yolks 1/3 cup lemon juice Grated rind (on finest grater or fine microplane) of the lemons that were juiced 1 1/2 sticks unsalted butter (12 Tbs), chilled
Preparation:	Each recipe makes 3 cups (enough to fill three 8 oz canning jars) There is information at the end of this recipe related to canning. If you will be preserving this so that it can be stored in a pantry: Prepare the Jars. Wash the jars thoroughly. Place the jars open side up, the lids, and the rings in the kettle. Fill the jars and then continue to pour water into the kettle until the jars are covered with at least an inch of hot water. Bring to a boil, and boil for two or three minutes. Remove the jars and turn upside down in drainer or on rack. The lids and rings can stay in the hot water until you are ready to use them. Cook the Curd Cut each half stick of butter into thirds. Remove any stringy, white, hard bits clinging to the egg yolks or swimming in the whites. These will make lumps. Place the eggs and yolks into the pot you will use to cook this. Beat eggs and egg yolks until they are thick. Add the sugar, and mix well. Add the lemon juice and grated lemon peel. Mix well. Add the butter. Cook over a medium heat. Do NOT stop stirring, taking care to scrape the bottom of the pot each time, while this cooks. Stir slowly until the butter melts. It will start to foam around the edges of the pot at this point, and will usually take less than a minute to finish. It is done as soon as it begins to foam (boil) at the center of the pot. Remove from heat immediately, and continue stirring for a few minutes so that it neither burns to the pot nor curdles. The curd will continue to thicken as it cools. This will keep well in a covered container in the refrigerator for at least two or three weeks. Follow canning instructions below to store it in a pantry or to keep for a longer period. Jar and Sterilize This is a high acid food and can be processed using a hot water bath. If you do not have a canning set up, you can fold a small cotton towel and place it on the bottom of your canning pot to keep the jars from rattling around. Read the processing section here: http://pubs.ext.vt.edu/348/348-594/348-594.html or here: http://www.canning-food-recipes.com/canningfruits.htm#Processing or here: http://extension.usu.edu/files/publications/factsheet/fn_canning_fs-02.pdf
Notes:	I use lemons from my own tree. This is generally 2 or 3 depending on how ripe they are. Lemons from the produce section often do not contain as much juice. It is much easier to make this on a gas stove, but as Martin says, "Real men make Hollandaise over direct heat on electric stoves."
Equipment:	This cooks particularly well in a heavy bottomed 3 or 4 quart pot that diffuses heat efficiently. For canning - Pot large enough to hold three 8 oz canning jars, and cover them with at least one inch of boiling water. The Presto 7 Function Canning Kit http://tinyurl.com/26277js