I needed a lemon last week and of course, they only had bags. I ended up with 4 extra lemons and I know they first thing I think of doing with extra lemons is lemon curd! I also have been trying any recipe I can using my fancy, new blender. It worked so well! I don’t know if I will ever do it any other way. You could also use a food processor.
- 4 lemons
- 1 1/2 cups granulated sugar
- 1 stick butter, room temp
- 5 eggs
- juice from all lemons, 3/4 cup approximately
- 1/8 tsp salt or as needed
- Using a carrot peeler, remove all of the zest from the lemons. Be careful not to remove any of the white pith.
- Put zest in blender and process until very fine. Add sugar and continue to process until sugar and zest are the same texture.
- Add butter into the sugar mixture and process until worked in.
- Add the eggs, one at a time, and then add the lemon juice. Mix until smooth and combined. Make sure to scrape the sides if needed.
- If you want a smooth curd, strain as you pour mixture into a 2 quart sauce pan. You could also leave the lemon zest texture. It is up to your taste.
- Cook over low heat until thickened, about 10 minutes, stirring constantly. The curd thickens at about 170 F, or just below simmer. Taste, and season with salt as needed.
- Remove from heat and allow to cool before serving. I like to press a piece of plastic wrap to the top to prevent a skin from forming.
And since I had the Lemon Curd, I needed to make some scones to go with it! These came out quite well. Very tasty
- 2 cups flour
- 4 tsp Baking Powder, the newer the better
- 1/4 cup sugar
- 1/4 tsp salt
- 6 TB butter
- 1/2 cup almond milk
- 1/4 cup sour cream or Greek Yogurt
- 1 egg (for the egg wash before baking)
- Preheat oven to 385 and line a baking sheet with parchment paper.
- Add all dry ingredients to a bowl and mix together with your hands.
- Cut butter into flour using a pastry cutter or your hands. Butter should be in pea sized chunks.
- Mix the milk and sour cream together until smooth and add to the flour mixture. Stir together gently just until it comes together and then knead a few times with your hands. DO NOT OVERWORK! Handle as little as possible.
- At this point you can either cut out scones into desired shapes, drop into balls or press into circle and score into triangles. Whatever you want.
- When all dough is placed, beat the egg and brush tops of scones before baking. You could add some coarse sugar if desired to dress up the tops.
- Bake scones for 10-20 minutes, depending on size. They should be lightly golden brown.