Lemon curd

Pictures for this post were taken by the Fabulous Karen!

I love lemons! I love the flavor and the scent and finding new ways to use them in my house and in my cooking. This lemon spread makes a nice alternative to the normal jelly and marmalade. A nice new kick for your morning toast, or filled in pretty jars and labeled, they make wonderful gifts for the connoisseur in your family.

Recipe –

3 organic lemons (you use the skin, so make sure they aren’t treated), then squeeze out all the lemon juice you can

1/3 C of butter (unsalted)

1 C sugar

3 T cornstarch

You’ll also need a double boiler. If you don’t have one, you can make one real quick just like we did –

Yup, it’s a pan with about an inch of water in it, and a Pyrex bowl.

On with the recipe – Peel the lemons very thin. Try not to get too much of the pith. (the white stuff under the skin) . When you are done peeling, melt the butter in your new double boiler, and then slowly add the sugar, the lemon juice and peel, and then the cornstarch. Stir constantly until it starts to thicken and then pick out the lemon skins and discard.

Bridgett

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