Wednesday, January 23, 2013

Need some sun?

Need a little sunshine?  It's unusually cold here in South Carolina and after 3 weeks of traveling, I was hoping for some. Citrus reminds me of  the sun and what's better than the taste of lemon - fresh homemade lemon curd. Getting a start for tomorrow's morning baking of SugahCakes, I am spending the afternoon making fillings. This is my favorite (and everyone else's too).



 1/3 cup sugar
2 teaspoons cornstarch
2 teaspoons finely shredded lemon peel

Use a rasp-style grater, holding the fruit steady and moving the rasp back and forth. This collects the rind and allows you to see where on the fruit you are zesting.


1/4 cup lemon juice

everyone has a favorite juicer but I love the old-fashioned way:
I have a collection of depression glass juicers and buy one every time I see one!



1/4 cup butter 
2 beaten eggs


In a saucepan, combine the sugar and cornstarch, stir in the juice and peel. Add the butter and cook over medium heat till mixture begins to thicken and becomes bubbly. 





Stir half the lemon mixture into the beaten eggs. Be careful to do it very gradually and use a whisk to constantly stir. This brings the eggs slowly to temperature and does not cook them. 






Pour egg mixture back into pan with juice and sugar and cook over low heat stirring constantly - about 2 minutes.

Cover with plastic wrap, making sure to touch the surface and cool.







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