From our lemon tree (or in this case my dear friends lemon tree as we ate all of ours..) to our lemon curd. We at Vista Cakes figure why buy it when you can make it?! As mother always says “Fresh is best”!
Please experiment with your fruit. Start with Lemons! They are friendly 🙂 here is our Lemon Curd Recipe:
4 eggs, beaten in a separate heat proof bowl
1 3/4 cups sugar
1 1/2 cups butter, cut into small cubes
4 large lemons
Zest and juice the lemons into a heat-proof bowl or double boiler. Add the sugar and butter. Place bowl over a pan containing a couple inches of simmering water. Be sure the water doesn’t touch the bottom of the bowl. Stir over the simmering water until the butter is melted and the sugar is dissolved.
Pour a ladle of the warm lemon mix into the eggs, stirring rapidly to avoid curdling. Pour the tempered eggs back into the bowl with the lemon mixture and cook, stirring constantly, until thick and creamy (about 10 to 15 minutes). Strain to remove zest and any coagulated egg and pour into clean, warm jars. Seal while still hot.
Cool to room temperature and store in the refrigerator for up to a month. Makes approximately 2 pints.