If you have breakfast breads, like toast or English Muffins, then you should learn to make Lemon Curd as a topping for the bread. It works just like jams and jellies, but I discover that I skip the butter when I use lemon curd.
And lemon curd is not just a topping for your breakfast breads; it can also be used on sweet breads, like tea breads or pudding breads- anywhere you would like a strong lemony flavor. Lemon curd is also a base for other recipes that want a strong lemony flavor.
This recipe is easy, and I feel fail-safe. I have made it several times, and it comes out perfect with a nice smooth curd.
- 6 Tablespoons unsalted butter at room temperature
- 1 cup sugar
- 2 large eggs
- 2 egg yolks in addition
- 2/3 cup lemon juice
- 1 teaspoon lemon zest
- Cream the butter and sugar in a large bowl. Add the eggs and egg yolks one at a time, beating each into the mixture. Mix in the lemon juice. The mixture will look lumpy but will smooth out in the next step as it is cooked.
- In a heavy bottom sauce pan, cook the mixture over low heat until it smooths out. The lumpy appearance disappears as the butter in the mixture melts. Increase the heat to medium and continue to cook the mixture, stirring constantly, until the mixture thickens. The thickened mixture should leave a path on the back of a spoon, and will read 170 degrees F on a thermometer. Don’t let the mixture go beyond 170 degrees, or boil.
- Remove the mixture from the heat, and stir in the lemon zest. Transfer the mixture to a bowl, and press plastic wrap on the surface of the lemon curd to keep a skin from forming. Chill the curd in the refrigerator; it will thicken as it cools.
The curd will keep in the refrigerator for a couple weeks, and can be frozen for a couple months.
For a lime curd, substitute lime juice and zest for the lemon juice and zest.
I found that two large lemons gave me the 2/3 cup of lemon juice. I have also made this recipe with just a single lemon for the zest, and the rest of the juice from the plastic bottle in the refrigerator.
The recipe makes about 20 ounces of curd.
Here is a very simple recipe that makes a great spread for crackers. It is easy to make, and is great for the small party you might be planning like for Super Bowl Sunday. Even if you small party size is just two, this will make an excellent snack.
- 8 oz. pkg. cream cheese, softened
- 8 oz. pkg. braunswager or liver sausage, softened
- 1 Tablespoon chopped onion
- 2 teaspoons lemon juice
- 1 teaspoon worcestershire sauce
- dash of salt and pepper
Combine softened cream cheese and sausage, mixing until
well blended. Add rest of ingredients and mix well.
Place mixture on wax paper and shape into a tree or
whatever you wish or pat firmly into a mold that has
been lined with cling wrap. Chill.
Unmold onto serving plate and decorate.
We made our paté for Christmas, and so I shaped it into a tree and decorated it with chopped parsley and pimento pieces. Really, it doesn’t need to be decorated at all; just put it near the crackers and your guests will be scooping it up with the crackers. Maybe the right shape would be a football for Super Bowl Sunday.
These small nuggets of goodness give your mouth a burst of freshness when your taste buds are starting to complain about all the chocolate you have been eating. There are many recipes for Lemon Squares, but I think you will find this recipe simple and tasty.
- 1/2 cup butter, softened
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 2 eggs
- 1 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 3 Tablespoons lemon juice
- 1/4 teaspoon baking powder
- dash of salt
Mix together butter, 1/4 cup sugar and flour for the crust. Press on bottom of an 8 x 8 or 7 x 11 pan and bake at 325 degrees for 20 minutes.
Mix all Filling ingredients together and pour over crust while it is hot and bake the Lemon Squares for an additional 20 minutes. Cool on a rack. Sprinkle with the powdered sugar Topping. Cut into small squares and serve.
There are many variations of recipes for all cookies, and Lemon Squares or Lemon Bars are not different. I tasted a frosted Lemon Square over the holidays, and it was just as interesting a taste as this recipe. But, I think you will find this recipe as an excellent starting point for any variations you might want to make.
For many years, Marlys was the grill master in our house; I had a long commute to work and home, and was also going to school several evenings each week. So Marlys had to be fairly independent. She learned to light and cook on the Weber Grill, and her favorite was chicken thighs and breasts, marinated in this marinade. It is a good recipe since it does not require refrigeration, can be made early in the day and be ignored until time to grill the chicken. And she used the recipe also as a basting sauce. (As with all marinades that have been used on raw meat, you do not use them on the table with the cooked meat; they need to be cooked, too).
Marination doesn’t give many opportunities to show interesting pictures. This first photo shows the ingredients in the marinade.
- 1/4 cup melted butter
- 1 cup orange juice
- 3 Tablespoons lemon juice
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 teaspoon dry mustard
- 2 medium garlic cloves, mashed
Makes enough for 1 whole chicken. Marinate at room temperature all day or over night. Grill chicken on indirect heat on a Weber outdoor grill about 1 hour, turning once. Baste every 15 minutes.
Marlys used a freezer bag to hold the meat and the marinade. Push the excess air out as you seal the baggie, and then you will not need to turn the bag as often as the marinade will fill the remaining space.
When I published the recipe for Basil Chicken Marinade, I commented that marination really had a slight cooking action. I decided to demonstrate some of that action by showing you a before and after set of photos of a chicken breast that I was marinating. Notice the darker color and somewhat tightening of the flesh after marinating.
This is good for pork also; either marinated or just brushed while grilling.