Wednesday, October 20, 2010

Lemon Curd

Does everyone know what lemon curd is?  It is a mixture of lemon, sugar and cooked eggs that is fabulous when made correctly.  It really isn't a difficult process, although about half way through the cooking you'll think it's ruined.    The consistency is a creamy, custardardy (it's a word in my world) glob of goodness that can be used on toast or in a dessert.

If you thought you couldn't BWB dairy and eggs you're correct, except for this lemon curd. The University of Georgia has come up with a very specific recipe to make lemon or lime curd. The recipe should be followed to exacting standards when dealing with eggs.  The canned curd has a short shelf life of 3-4 months, but Christmas is coming up.  This would make a great gift to the neighbors with a loaf of fresh bread.

Speaking of Christmas, is everyone done shopping? In my world it is, unfortunately that doesn't translate into the real physical world...


  1. This comment has been removed by the author.

  2. Hi there, Petra
    I found your blog through - did you know that links to some of your recipes are posted there?
    I LOVE lemon curd, but I make mine in the microwave - way easier and faster than the recipe you have posted here. Mine keeps up to three months in the frig - if you don't eat it all before that! If you'd like my recipe you can email me at
    Nice blog. I'll be back.