What do you do when your sister sends you a big box of Arizona Lemons? No, not lemonade, but that is a good answer. The first thing that came into my mind was “Lemon Curd”. Ahh light and tart lemon curd. It’s like putting a lemon meringue pie in a jar.
Making your own lemon curd is so easy. It can be quite expensive to buy. I’ve seen it as much as $10 a jar.
I love lemon curd spread on toast, scones, mixed with vanilla yogurt for a fruit dip, spread between layers of cake. Mixed with whipped cream and used as a topping. The list is as long as your imagination.
Just six ingredients. unsalted butter, sugar, eggs and egg yolks, fresh lemon juice and grated lemon zest. Please don’t use the bottled lemon juice. Ewww.
I’m sorry this picture is a little dark. I don’t want to explain. Anyway, cream the butter and sugar together in the bowl of an electric mixer. Or you can use a hand mixer, whatever you have or prefer. Beat until fluffy. About 2 minutes.
Add the eggs and egg yolks.
Beat for about 1 minute until the mixture is creamy and smooth.
Mix in the lemon juice. The creamy mixture that you once had will now look curdled. Don’t worry about that it will smooth out as it cooks.
Pour the mixture into a medium sized heavy saucepan. Cook this over low heat. Stirring constantly. You want to keep stirring so that it will stay creamy and to prevent the curd from burning.
See how the mixture looks curdled. Just keep stirring and the magic will happen.
It doesn’t take long for the mixture to start to look creamy. Keep stirring.
It’s looking better! Continue cooking on a medium heat. Keep stirring. It should start to thicken any minute now.
Suddenly it’s thick. You can tell if it’s done two different ways. One: use a thermometer and when the temperature reads 170 degrees, it’s done. Two…….
Wipe your finger across the back of a spoon and if it leaves a path, it is finished. This could take as long as 15 minutes. Remove from heat.
Stir in the lemon zest. You can do this in the pan after you remove it from the heat. I just forgot. As you can see it is beautiful and it makes about 2 cups.
My mouth is watering.
That was easy! Lemon curd. Beautiful.
6 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 teaspoon grated lemon zest
In a large bowl, beat the butter and sugar with an electric mixer for about 2 minutes. Add the eggs and yolks and beat another minute. Mix in the lemon juice. the mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy saucepan, cook the mixtue over low heat until it looks smooth. The curdled appearance will begin to disappear as the butter in the mixture melts. Increase the heat to medium and cook, stirring constantly until the mixture thickens. It should take about 15 minutes. It should leave a pathon the back of a spoon and will read 170 degrees on a thermometer. Don’t let the mixture boil.
Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
For lime curd, substitute fresh lime juice and zest for the lemon.
White chocolate lemon scones are fabulous spread with lemon curd. The sweetness of the chocolate blends in so nice with the tartness of the lemon.
White chocolate lemon scones with a spread of lemon curd. It’s going to be so delicious.
Here are the ingredients for the scones. Flour, baking powder, salt, sugar, cold butter, white chocolate chips, lemon zest and buttermilk.
In the bowl of an electric mixer add the flour, baking powder, salt, sugar and lemon zest. Give in a stir to mix the dry ingredients together.
Add the cold butter chunks that have been cut into about 1/3-inch cubes. Using the paddle attachement begin mixing the butter into the flour mixture.
The butter chunks should still be fairly large. About half their original size.
Stir in the white chocolate chips.
Pour in the buttermilk.
With the mixer turned onto a low speed, gently mix in buttermilk. Do not over mix.
The mixture will look like this. You will be able to see chunks of the butter and the white chocolate chips.
Scrape the dough out of the bowl and onto a lightly floured surface. Once again I’m using my pastry cloth. Love it!
Pat the dough into a 7-inch circle.
Cut the disk into quarters.
Then into eighths.
Place on a parchment lined cookie sheet. I really like using parchment. I use it all the time. It makes clean up so easy. Bake in a 400 degree preheated oven for 15-20 minutes.
Bake until golden. Let cool for about 5 minutes while making the glaze.
For the glaze you will need powdered sugar, milk, lemon juice and lemon zest.
Mix the powdered sugar, milk, lemon juice and zest. You may need to adjust the liquids depending on how think or thin you want your glaze.
Oops! Almost forgot the zest.
Drizzle glaze over scones.
That’s it! Don’t these look fabulous? Carefully split the scone open and spread on a little lemon curd.
I can’t stand it any more. I’m eating it.
White Chocolate Lemon Scones
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon lemon zest
8 tablespoons cold unsalted butter, cut into 1/3-inch cubes
3/4 cup white chocolate chips
3/4 cup buttermilk
Heat oven to 400 degrees. Combine the flour, baking powder, salt, lemon zest and sugar in an electric mixer. Using the paddle attachment, add the butter and mix just until coated with flour. The butter chunks should remain fairly large, not less than half their original size. Add the white chocolate chips. Stir gently. With the mixer set on a slow speed add the buttermilk and mix until just absorbed. Stop mixing when the dough begins to pull away from the sides of the bowl.
Scrape the dough from the bowl and shape into a ball. Pat the dough into a 7-inch disk. Cut into quarters and then again into eighths. Set the scones on a baking sheet lined with parchment paper. Bake until golden brown, about 15-20 minutes.
1 1/2 cups powdered sugar
2 tablespoons milk
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon lemon zest
In a medium sized mixing bowl add the powdered sugar and lemon zest. Stir in lemon juice and milk one tablespoon at a time. Continue to add more milk until desired consistancy.
You can make up your own scone flavors. You don’t have to stick with white chocolate chips and lemon. I have made cranberry white chocolate chip, cranberry almond, cinnamon, semi-sweet chocolate chips, poppy seed.
Once again, create your own. Let me know what wonderful flavors you come up with. I can’t
wait to hear from you.