My Recipe for Homemade Lemon Curd

Two years ago, I made my first ever batch of lemon curd.  I instantly fell in love with its lemony tart, yet sweet taste, and its creamy texture.  My husband and my eldest daughter are big fans and once in a while request that I make it.   Lemon curd is delicious served as a spread on crumpets and scones, or used as a filling between the layers of a simple sponge cake.  

Last Friday, I made a double batch of lemon curd and took pictures along the way, so I could show you step-by-step how to make it.

The recipe is for one batch, which will yield approximately 1 1/2 cups of lemon curd.  I doubled the recipe when I made it on Friday.  You can, too, if you plan on sharing!

Ingredients

1 tbsp lemon zest

1/3 cup fresh lemon juice (2-3 lemons)

3 large eggs

3/4 cup sugar

1/4 cup unsalted butter, melted

Directions

Before you begin, allow lemons and eggs to come to room temperature.

First, grate the rind of one lemon to yield one tablespoon of lemon zest.  Set aside.

Squeeze 2-3 lemons until you have 1/3 cup of lemon juice.  Using a small strainer, strain the juice to remove any pulp or seeds.  Set aside. 

In a small pot, whisk eggs (3) and sugar (3/4 cup) till blended.  

Place small pot inside a larger pot containing one inch of simmering water and continue to whisk over medium low heat.  Add the lemon juice, zest and melted butter, whisking all the while, for 10-15 minutes until the mixture thickens.

Remove thickened lemon curd from heat and pour into mason jar(s).  Allow to cool completely, seal and refrigerate for up to seven days (if it lasts that long!).

I doubled the recipe and was able to fill three mason jars (1 cup each).  I decorated the jars with baker's twine and a homemade label to make them look pretty.  I brought one for my parents to try.  It was their first time eating lemon curd and they really enjoyed it.  If you're a fan of lemon, I am sure you will love this too!  

It's so easy to make and just delicious!  

Recipe to Riches and Lemon Pudding Cakes

Recipe to Riches is a new reality series airing on Food Network Canada.  Each week a Canadian home cook's recipe is chosen to become a President's Choice product.  The product is sold in stores, the following weekend, wherever President's Choice products are sold.  The weekly winner receives $25, 000 and is eligible to win the grand prize of $250, 000!

I was flipping through the channels and unknowingly came across the first episode on Wednesday evening, October 19th.  I thought it would be fun to watch the Canadian home cooks, similar to myself, battling for the coveted winning spot.  The first week's category was Pies and Puddings and the winner was Glo McNeill.  Her recipe for Luscious Lemon Pudding won first prize.  I had never seen anything like it, so I wanted to try it for myself!  What's different about it, is that the batter separates into 2 parts, while it's baking.  The bottom turns into a pudding consistency, and the top, into a sponge-type cake.  I went online to do some research, studied several recipes, and came up with my own version. 

Here is a photo of Glo, herself, posing with her winning recipe, turned PC product!

A day or two after I saw the episode, I tried making my own lemon pudding cake.  I baked it in a square, glass dish, in a water bath.  It tasted absolutely delicious, but didn't look very appealing, once it was scooped onto a plate.  It didn't look as pretty as I wanted it to.  I decided that next time, I would try baking the cake in individual ramekins. 

The weekend came around, and I couldn't resist.  Grandma Glow's pudding cakes were being sold in freezer sections at our local supermarkets.  I went to purchase the frozen cakes and baked them for an after-dinner treat.  To be honest, they weren't nearly as good as the home-made one I had baked a couple days before.  The lemon pudding was okay, but the top sponge cake tasted so "fake".  It tasted as though the pudding was placed on the bottom of the oven-safe ramekin, and then a factory made sponge cake round was placed on top.  It was just okay for me.  I'm sure Glo McNeill's original home-made recipe, the one that won over the judges, tasted much better than that.  

Here was my second attempt at the lemon pudding cakes:

Ramekins, in a water bath, hot out of the oven.



 Lemon pudding cake served warm, on a plate, dusted with icing sugar

The perfect balance of lemon, pudding, and cake! 

I am thankful for the inspiration Grandma Glow's recipe has given me.  I will definitely be making these lemon pudding cakes again.  No doubt about it! 

Of course, now I'm hooked on the show.  Last week's category was "Cakes".  I didn't feel particularly moved by any of the three finalist's recipes.  I'm looking forward to this week's category - "Appetizers".  Hopefully, I'll  get some new ideas for my own home cooking! 

Have a happy and safe Halloween!  Thank you for stopping by my kitchen! xo



Short and Sweet

For the past couple of weeks, we have been dealing with extreme heat and high humidity (and no relief in sight!).  What could be more refreshing on a hot summer day, than a tall glass of cool, refreshing lemonade?  It is so simple to make at home and tastes better than any store-bought lemonade I've ever tried. 

Here is my recipe.  I would like to share it with you...

Squeeze the juice of 8 lemons and pour through sieve to get rid of seeds and pulp.   

In a large pitcher add 8 cups of cold water, juice of 8 lemons, and approximately 1 1/2 cups of sugar (more or less, according to your taste).  I use instant dissolving granulated sugar, which dissolves easily into cold liquids.  Stir well.  Lastly, add a couple of fresh mint sprigs into the pitcher.  Ta-da! It's that easy.  Refrigerate.  Serve cold.  Add ice to a tall glass and pour.

 

Wishing everyone a happy Sunday.  Hope everyone is enjoying the weekend and keeping cool, somehow or another.  XOXO