We have the sweetest little lemon tree that my parents gave us several years ago. It makes me so happy to see more lemons coming back each year. The anticipation is even sweeter. We watch and wait for the lemons to ripen. The very beginning of November was lemon harvest time for us in Texas.
What to do with so many lemons? Make lemon curd of course! Nothing goes better with a warm cuppa tea than some homemade lemon curd and scones. Lemon curd tastes like post Nutcracker rehearsals, sitting by the fire with family and friends, and enjoying a refreshing citrus flavor.
- 4 large egg yolks
- 2/3 cup granulated sugar ( I like to use vanilla sugar)
- 1 Tablespoon lemon zest (about 1 lemon)
- 1/3 cup fresh lemon juice (about 3 lemons)
- 1/8 teaspoon salt
- 6 Tablespoons unsalted butter
- Fill the bottom pot of your double boiler with 1-2 inches of water. Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
- Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Whisk until completely blended, then continue to whisk as the curd cooks about 10 minutes. Constant whisking prevents the egg yolks from curdling. Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar and refrigerate. The curd will continue to thicken as it cools.
- Refrigerate the curd for up to about 10 days.
P.S. making lemoncello