Large, lemon-filled vases were a central part of wedding decor last week, and they’ve been doing their part since then to also cheer up our living room. That is, however, until we noticed some of the sunny yellow begin change to dull fuzzy green… time to salvage what we could and make lemon curd!
My favorite lemon curd recipe can easily be made in a food processor. To speed up tedious zesting, use a vegetable peeler instead of a grater to cut big slices of lemon zest at a time.
The great thing about this recipe is you whir the ingredients together, cook it for 10 minutes, and strain. Then you’re done! No egg separating, tempering, or double-boiling.
There is some question about the safety of canning lemon curd, which comes from the varying pH of fresh lemons. The UGA has a recipe using bottled lemon juice, with a predictable acidity, which ensures it will be safe to eat. I had big plans of testing the pH of my lemons and making pH paper to do it (who knew this was possible!?) BUT all plans were thwarted when I splashed a large amount of boiling water on my wrist and had to go ice and get bandaged up. So maybe next time.
In the end I did get the lemon curd in the jars and processed, but think I’ll keep them in the fridge just to be safe.
~Until tea time!