Old Fashioned Lemon Curd

Although this is primarily a baking blog, I don't see anything wrong with posting this recipe for lemon curd, seeing as I plan to use it in the next few days in some baked good or another (probably as a filling for gingerbread cupcakes... yum!) I doubled this recipe and it filled 3 small mason jars exactly. The other two jars went to a few of my grandparents' friends who have been really supportive and hospitable to me this summer. Thanks to Joanne and Bob as well as Dick and Sheryl!

Lemon curd is delicious and surprisingly easy to make. It's used as a spread on toast, crackers, muffins, scones and the like, and also as a filling in cakes and pies. It's not overly sweet, but also creamy which is an interesting combination. I've had canned lemon curd many times before, and I think fresh is MUCH better tasting.

Lemon Curd

Adapted from Simply Homemade Food Gifts

Ingredients:

• 1 c. granulated sugar
• 1 1/2 tsp. cornstarch
• 4 tsp. lemon zest
• 1/3 c. lemon juice
• 1/4 c. butter, cut into pieces
• 3 eggs, beaten

To Make:

1. Combine sugar, cornstarch, and lemon juice in a medium saucepan. Add butter and cook over medium heat until the mixture begins to bubble.  Cook for about 3 more minutes, stirring all the while.
2. Take half the lemon juice mixture and add to beaten eggs. Stir. Add egg mixture to saucepan. Cook and stir for a few more minutes, until the mixture thickens. Do not boil.
3. Strain the mixture to remove cooked egg bits. Poor mixture directly into jar(s) and chill.

Some Notes:

• DON'T use a saucepan made of aluminum. The taste will leach into the lemon curd, and no one wants metallic-tasting toast toppings.
• Straining is very important to this process. It makes the presentation much prettier so even though you might be tempted not to, strain your lemon curd!
• Use fresh lemon juice, and strain it to remove pulp before use. You can thank me later.