Lemon Curd

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From Recipe Contributor :: Susanna | {Re}visionary Life

I didn’t think I would get to this point, but I’ve been daily peering out my windows in search of the smallest signs of Spring, thinking I can hurry its arrival with wishful thinking. I’ve always loved the cold and the beauty of snow, but there’s a perpetual chill in my bones and a longing for the sun that I simply can’t ignore any longer.

So to cheer myself up {and you too, of course!} I chose something bright and colorful to share this week, lemon curd!

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It’s a creamy, tangy, smooth spread that is absolutely delicious on toast and so easy to make! And I don’t know about you, but yellow just makes me smile. It always has. Sunflowers, yellow laptops, orange and yellow roses, lemons – they’re all things that have brightened my day at some point or another. My dad bought me the yellow laptop in college, and I’m certain that cheery cover got me through some of the toughest tests and assignments of undergrad.

So I’m hoping these pictures will bring just the same joy and smile to your day as we strain our necks in looking ’round the corner for Spring . . . and as we loose an hour of sleep this weekend. Perhaps a little lemon curd on Sunday morning will help you forget the sleep lost? It’s worth a try!

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Lemon Curd 

{makes approximately 16 oz}

[ingredients]

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1 cup freshly squeezed lemon juice, about 6 lemons 
1 cup sugar
4 eggs
4 egg yolks
12 tbsp unsalted butter
2 clean, sterilized glass jars

[directions] 

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Combine. Place all of the ingredients into a medium sized sauce pan, and heat over a low temperature, stirring continually with a rubber spatula to prevent the curd sticking to the bottom of the pan. The curd is ready when it is the consistency of fudge, and leaves a trail when you drizzle some off the back of the spatula. You don’t want it to reach boiling point.

Store. Remove the pan from the heat and pour the curd through a fine metal sieve into a bowl to strain out any little bits of egg that have become scrambled in the heating process. Decant the curd into your sterilized jars and enjoy immediately on some fresh buttered toast, or perhaps an english muffin! Curd is best when used within 1 week of opening. Keep stored in the refrigerator.

Source: Hannah at Milk & Honey

//all photography is my own. please do not use without permission\\

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