Make your lemon cake and ice cream with this delight spread. Or eat it on top of your bread, instead of jelly. Prepare a Lemon Mousse, Lemon Curd Recipes are abundant

A Lemon Zester is not easy to find, you can purchase one here:



3 lemons

1 1/2 cups sugar

1/4 pound unsalted butter, room temperature

4 extra-large eggs

1/2 cup lemon juice (3 to 4 lemons)

1/8 teaspoon kosher salt

 If you not already own a Lemon Zester, use a carrot peeler. Remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Some recipes for use of Lemon Curd

  1. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
  2. Pour the mixture into a 2 quart saucepan and cook over low/medium heat stirring constantly until it starts bubbling about 10 minutes. Take it off the stove immediately. The lemon curd should have be thick now. 
  3. Let cool or refrigerate in plastic container. It’s better to cover with plastic wrap, so no air gets to it, then add the cover. It will last for about a week. Or you just freeze it up to 1 year. 

More Recipes here

Leave a Reply

Social media & sharing icons powered by UltimatelySocial

Enjoy AngiesWeb? Please share

%d bloggers like this: