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Monday, November 21, 2011

Lemon Curd [Secret Recipe Club]

Today is the Secret Recipe Club reveal day.  I was assigned the blog Apron Strings, written by Donna and Anne, a birth mother and daughter reunited who have bonded over cooking and created a blog, a cookbook and more!  As busy mothers themselves, I'm sure they'll understand when I only ended up making half of one of their recipe.  I received the assignment about three weeks ago, but in the meantime, my job became temporarily (I hope!) more demanding, my family has been passing around every germ known to man, and to top it all off, we're hosting 15 college students at our house for a Central European inspired dinner today, the day of the reveal, which meant that I spent the weekend preparing for that instead of reading the directions on my chosen recipe.

So enough kvetching already!  Let's get to the recipe!  I chose Lemon Pie Parfait, which looked like an easy version of one of my favorite pies: Lemon Meringue Pie.  I've never made my own lemon curd, so I thought that this would be the perfect time to try it...ha!  I have all the ingredients on hand to make the parfaits, but then last night at 7:00pm when I was making the lemon curd, I read the following horrifying words: "Let cool and then refrigerate at least 8 hours, up to 24 hours."  My thoughts at the moment I read this aren't PG enough to write on this blog.  So I made a wonderfully silky and lemony lemon curd that's not ready for the big time--to be the star of the parfait.  Instead, I'm chilling most of the curd, but tested out a tiny bit in a crepe I was making for tomorrow evening.  Delicious!  I would suggest that if you're going to try it in a crepe that you fold it in with some whipped cream to cut the tanginess of the lemon, but since I love authentic tart lemon flavors, I liked it as is.  And I'm chomping at the bit to finally make the parfaits!

Lemon Curd
from Apron Strings

4 large eggs
1 cup sugar
2/3 cup fresh lemon juice
Zest from one lemon
4 tablespoons unsalted butter

Place a medium saucepan with about 1-2 inches of water in it on the stove to boil.  Whisk the eggs and sugar together in a large glass bowl until it turns light yellow and fluffy.  Place the glass bowl over the boiling water to create a double boiler.

Add the lemon juice and lemon zest and whisk.  Cook over simmering water, whisking frequently, for about 15 minutes or until the curd becomes custard like (almost like a soft-set pudding).

Remove the bowl from the heat and add the butter, whisking until completely melted.  Let cool and refrigerate for at least eight hours, or up to 24 hours.

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Lizzy November 21, 2011 at 8:01 AM  

Oh, my gosh, that crepe filled with lemon curd looks amazing!! Great SRC pick~

Chris and Amy November 21, 2011 at 10:17 AM  

We always buy lemon curd. Now we can make it ourselves! Great pick!

Eliotseats November 21, 2011 at 10:25 PM  

Beautiful job! You've inspired me to try this!

FabFrugalFood November 22, 2011 at 12:39 AM  

Hey Mindy = so happy you made room in your uber-busy life for our lemon curd! Wowsa - we wish you many days of peaceful rest to follow!
So happy to have found you!

Donna (and Anne)

adventuresindinner November 22, 2011 at 2:30 PM  

Love lemon curd. We always had it as kids on scones or spread on sugar cookies. Happy new follower.

Would love if you pop by my Pin'Inspiration Party on Thursday and share.

Nicole Gamble November 22, 2011 at 4:27 PM  

Your recipe makes my mouth water. I am going to print your recipe and give it a try for Christmas .

Lisa~~ November 22, 2011 at 9:45 PM  

Lemon curd is one of my favorite things ever and in fact it was the very first recipe I posted on my blog way back in 2005!

If you haven't already, I'd love for you to check out my Group 'A' SRC recipe this month: Pork Belly Soup with Collard Greens.

Cook Lisa Cook

marla November 24, 2011 at 2:13 AM  

There are so many things you can do with lemon curd. You chose a great recipe for the Secret Recipe club. Here is what I cooked up from group C: http://su.pr/1HICCz :)

Anne@frommysweetheart November 25, 2011 at 12:42 PM  

Apron Strings is a FABULOUS site! How lucky for you to get that assignment! I think lemon curd is one of those basic things you should have hanging around your fridge (and chocolate sauce and caramel!) So much you can do with it. The crepes look wonderful. And I'm looking forward to trying the parfaits as well! : )

Teri@thefreshmancook November 26, 2011 at 12:59 AM  

I have always wanted to make my own Lemon curd. Now, I think I will! Looks great!

Kimberly November 26, 2011 at 12:24 PM  

I love lemon curd! This recipe looks so easy ... definitely adding it to my "to make" list!

Great pick for SRC!

buy lemons December 12, 2011 at 7:37 PM  

I can't wait to try this for the holidays. A question I have regarding your recipe is what kind of lemons do you use? Eureka lemons? Or Lisbon lemons? Also, do you have any recipes for Sweet Meyer Lemons?

Thank you for this wonderful lemon curd recipe and on behalf of everyone here who appreciates your blog a holiday toast to you and your family...

Wishing you more happiness
Than all my words can tell,
Not just alone for Christmas
But for all the year as well.

Maggie and her kids

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