While I do enjoy baking, and I have made a few batches of cookies, I decided that I wasn’t going to take plates of goodies out this year. I still plan to share treats with my friends and family, but for deliveries, I decided to take homemade Lemon Curd, Plum Syrup and Banana Bread.
Rather than having to find cute plates and wrap them up, and bake the right assortment of goodies, I thought I would simplify. I have a beautiful Meyer lemon tree that needed to get put to great use, and lemon curd was a great way to go. My sister shared some lemon curd with my mom and I a couple of years ago, and we fell in love with it. I will tell you though, that many people don’t know what to eat lemon curd with. I gave a girlfriend a jar of the nummy stuff, and emailed her a list of possible uses for it. I thought I would share it with you as well.
Basically think of lemon curd as a replacement for jam, and sometimes pudding.
- Filling for any cake
- Top Gingerbread cake with it
- Eat on Toast
- Mix it with whipping cream and eat with strawberries
- Eat with Greek Yogurt
- French Toast
- Purchase a pie shell and fill with lemon curd and raspberries (top with whipped cream)
- Serve on top of cream cheese, with crackers
- 3 Meyer lemons
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup butter, cut into 6 pieces.
- Finely grate zest from lemons, and squeeze enough juice to equal ½ cup.
- Whisk juice, zest, sugar and eggs in a double boiler (can just set a bowl over saucepan with an inch or two of simmering water in it).
- Once eggs are well incorporated and the sugar has dissolved, add butter and continue whisking over the simmering water about 10 mins.
- Liquid will become opaque, lighter in color and thickened quite a bit, but still pourable.
- While still hot, carefully pour lemon curd through a fine strainer/sieve.
- Once strained, pour lemon curd into jars. You should have about 16 oz of silky decadent curd.