HOMEMADE LEMON Curd
INGREDIENTS:
lemons
1 1/4 cup sugar
4 tablespoons butter
4 eggs
1/8 teaspoon salt
1/2 cup fresh lemon juice
INSTRUCTIONS:
Zest 2 lemons.
Cream butter in mixer.
Add sugar and lemon zest.
Mix together until well blended.
Then add 4 eggs, one at a time, and mix until well blended.
Add lemon juice, using the 2 lemons you zested, plus 1 more
(about 1/2 cup lemon juice) and salt and mix well. Don’t be
tempted to use bottled lemon juice. The real lemon juice is
the key to good lemon curd.
Be sure and scrape the sides of the mixing bowl occasionally
to make sure it is all getting incorporated.
Using a glass bowl over a saucepan as a double boiler, pour
your mixture in and cook over low heat, stirring constantly,
until thickened (about 10-12 minutes).
Be sure and use a glass bowl and a spoon that isn’t metal.
The metal can give the lemon curd a strange taste.
If your lemon curd isn’t thickening, at this point, turn the
heat up and add 2 tablespoons butter. Using a whisk, stir
constantly until thickened. Just remember, as it cools, it will
thicken a bit too.
Remove from heat and let cool. Pour into glass airtight
containers.
Notes…
The lemon curd can be refrigerated for 3-4 weeks.
It can also be frozen for 1-2 months. Just thaw in the
refrigerator before using. This makes a great gift for friends,
family or neighbors. It’s also a great hostess gift or party
favor for a summer party!
LEMON BUTTERMILK Pie
INGREDIENTS:
Unbaked pie crust (homemade or unthawed frozen)
1 stick butter (1/2 cup) melted
1/4 cup all purpose flour
1 1/4 cup sugar
1/2 cup buttermilk
3 large eggs
3 tablespoons lemon curd
1 teaspoon lemon zest
juice from lemon juice
INSTRUCTIONS:
Preheat the oven to 350 degrees.
Melt 1 stick butter.
Stir 1/4 cup flour into butter and mix until well-blended.
Add butter mixture, sugar, buttermilk, eggs, and lemon curd
into a mixing bowl and mix on low speed until incorporated
well.
Add lemon zest and lemon juice and mix just until well-
blended into a creamy custard consistency.
Pour filling into an unbaked pie shell.
Bake at 350 degrees for 60 minutes. (The center should have
a slight jiggle.)
Remove from the oven and let cool.
Notes…
At about 30 minutes the top of the pie will begin to brown
and you don’t want the top to be overdone.“Tent” a piece of
aluminum foil and gently place over the top of the pie until
the pie is finished baking. This will prevent the top from
getting too done.
Enjoy!
Michele
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