LEMON RECIPES

Materials: 1/4 teaspoon salt 4 lemons (zest one of them) 2 eggs 6 Tbsp. cold unsalted butter, cut into small cubes 2 Tbsp milk 1/3 c. sugar 3 egg yolks Lemon Curd Preparation: 1. Zest one of the lemons, save the zest.  Juice all four lemons – there should be about 1/2 c. juice. 2. Next beat together in a non-reactive saucepan the eggs, yolks, milk, sugar, and salt until just mixed. Stir in the lemon juice and zest, then add the cold butter cubes.  3. Turn the heat on medium low and slowly heat the mixture, stirring constantly, until it is thick enough to coat a spoon.  Do not overheat or stop stirring or the eggs will curdle.  If the mixture begins to look grainy, or unsmooth in anyway, take it off the heat immediately and stir vigorously to cool it down and prevent curdling. 4. When thick, pour through a strainer to remove any errant curdles. Store in glass jars in the fridge.

Materials: 3 lemons preferably unwaxed or organic       7 oz   Superfine / caster sugar 4 oz Unsalted butter diced 2 large eggs 2 large egg yolks  Lemon Curd Preparation: 1.  Dice butter, grate the lemon rind and squeeze the juice and slowly Cooker 2.  Pour about 2 inches/5 cm of very hot water into the ceramic part of your slow cooker and turn it onto high heat. Put the lemon juice, lemon rind, sugar and butter into the largest heatproof bowl which will fit inside your cooker. Put the bowl into the slow cooker and pour enough near-boiling water to come halfway up the sides. 3. Leave the mixture in the cooker for about 15 minutes stirring occasionally until the sugar has dissolved and the butter has melted. Take the bowl out of the cooker and leave to cool for a few minutes, then turn the cooker to a low heat.        4. Beat the eggs an...

Materials: 1/4 c. fresh lemon juice shopping list                                              1/4 c. cold water shopping list                                       Pinch of salt shopping list                                        ...

  Makes about 2 lbs (900 g) of Lemon Curd.   Materials: 1 lb (450 g) caster sugar 4 ozs (112 g) butter 4 large lemons 6 eggs Preparation: Ones, wash the lemons and remove very thin strips of rind from two of them. Then cut in half and squeeze out the juice, removing any pips. After, cut the juice and rind, beaten eggs and other ingredients into a double saucepan (or heatproof-bowl over a hot pan of water) on low heat and heat gently until all the sugar has dissolved. Continue cooking until the mixture thickens. Remove the rind. Turn into hot clean jars and seal at once.

Materials: 2 large egg yolks          2 large eggs 2/3 cup fresh lemon juice             3 oz. (6 Tbs.) unsalted butter, softened at room temperature                         1 cup sugar 1 tsp. grated lemon zest Preparation: 1. In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks. Lemon Curd 2. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and...