Sunday, June 20, 2010
May was quite the busy month filled with packing and moving, so I was totally bummed that I hadn't had time to use them. Luckily most of them kept pretty well. Supermarket lemons are no competition for these lemons. They are extra lemony, have super smooth skin, and seem a bit more on the sweeter side rather than the tart side. I thought lemon curd from the book jam it, pickle it, cure it and was the perfect way to showcase them. It was pretty simple - juice the lemons, cut some butter, break some eggs, combine with sugar, and stir on the stove top. The worst part was waiting for it to cool :)
Here are the ingredients for Karen Solomon's Lemon Curd from jam it, pickle it, cure it, makes about 2 cups:
-1 cup sugar
-1 1/2 cups freshly squeezed lemon juice (from about 12 lemons)
-10 table spoons butter, cut into small pieces
-Zest of 2 lemons, removed in large pieces with a vegetable peeler
To begin, cut the butter. Juice all the lemons. I juiced mine and then strained the juice through a sieve because I had a lot of pulp and seeds.
braided lemon bread. So delicious! Click here to check out Deb's recipe and beautiful blog.