Monday, 2 June 2008

A Golden Day and a Lemon Curd Recipe

Although it is now winter at our red house, today is the kind of golden, sunny day that would lift even the most troubled spirits. Perhaps it is the lower light or longer shadows, but the yellows in my garden seem deeper and stronger and less washed out than they do in summer.

Here are some of the golds and yellows I observed today.

Dandelion flower: meticulously made despite being a weed in a crack in the paving.

Silver birch. These are in our neighbours' garden but hang over the fence into ours.

Gold against blue. Such clear blue skies are all the more glorious in winter because they are rarer than in summer.

Many of the lemons on our lemon tree are now ripe, so yesterday I made a sextuple (if that's a word -- 6 times, anyway) batch of lemon butter, or lemon curd.

The recipe I used is new to me, taken from Molly's blog Cross Roads (with her permission). The difference between this and other lemon curd recipes I have tried is that it claims to be able to be kept unrefrigerated for 12 months (I would still probably keep it in the fridge). It is also the only lemon curd recipe I have tried that needs to be boiled; most recipes say to avoid boiling at all costs!

Molly's Lemon Curd Spread

Grated zest and juice of 2 lemons
1/2 cup of sugar
2 eggs
2 tsp butter

Boil together for 5 mins.Use to fill those tarts or topping on a pie.

If making a quantity to keep, double or triple the recipe (depending on lemons available) and change the 1 tsp butter to one TBSP butter for each lemon used. These jars will store for 12 months unopened.

Kate's Tips: I whisked the mixture continuously while the butter was melting and the mixture was coming to the boil. You don't want eggy lumps in your lemon curd! Once the mixture was boiling I stirred it to avoid sticking.

Don't forget to sterilise your jars and lids. Pour the lemon curd into the jars while it is still hot, screw on the lids tightly, then tip the jars upside down for ten minutes. This will sterilise the inside of the lids more effectively than can otherwise be achieved and help prevent mould in the lemon curd.

I use lemon butter on scones, as a cake filling, in tarts as Molly suggests, on pancakes and on toast. It is s-o-o-o delicious.

More yellow. Isn't it lovely?

Kate xxx


River said...

I'd been wondering if anyone out there had a lemon butter recipe. Now I have one to try. Thanks.

molly said...

Hey Kate, that lot looks you have to try and refrain from eating it with a teaspoon..always a struggle for me LOL

Hope you enjoy!


Terri said...

Kate, your pictures are just gorgeous. I love the vibrant colors!


Mrs. Mordecai said...

I'm so excited to try this recipe. So many lemon curd recipes are so fussy. This looks nice and simple.

Aimee Kieffer, aka "Momzoo" said...

Oh pretty yellow! I love the if I could get lemons to grow in the Rocky

Tracy said...

I love the gentler sun of autumn and winter too. The lemon butter looks beautiful very natural in colour not like some of the too yellow varieties you can buy in the supermarkets.

Sweet Cottage Dreams said...

Lovely pictures, Kate! Thank you so much for sharing the Lemon Curd recipe. I am going to have to make up some!!! My favorite!! And by the spoon full, too.


sandra said...

Kate I have thinking about you today and I hope that everything is going well with your decision making. I love that cottage as well, I love all the cottages that she features and it results in more dreaming. Ah well. Keep well.

LadiesoftheHouse said...

Funny thing..I was just looking at Lemon Curd recipes online yesterday for a cake filling. Great timing! I like lemon ANYTHING. If I had lemons in trees in my yard I would be in heaven.

BittersweetPunkin said...

I can taste that now..I love lemon,almost as much as I love pumpkin!!

Tracy said...

I can't wait for my little lemon tree to grow and groan under the weight of fruit! I love lemon butter. Thanks for sharing the recipe and tips ~ I will be using it in the not too distant future!

Left-Handed Housewife said...

I love the pictures! I hardly ever use lemons for anything except iced tea and roasting chickens (I poke holes in a lemon and stuff it inside with a bunch of garlic--very nice), but I love having them in a bowl on my counter, just to look at ...

Aisling said...

You make me wish I could grow lemons here! :)

Missy said...

looks wonderful! do you store it in the frig? how long will it stay good?

lovely photos :) yellow is my favorite color.

hey, read my comment asking if your house was really red? and have you posted a picture of your home?

just curious!

Laurie Anne said...

I would kill for a lemon tree in my yard. You are soooooo lucky. I think lemons are possibly the worlds most perfect food :0)

Our Red House said...

Thank you all for commenting.


The recipe claims to be able to be kept without refrigeration, but I would keep it in the fridge to be safe.

My house really is red. It is a red clinker brick house. I haven't posted pictures of the outside so far, but I might one day.


Stitchingranny said...

That looks delicious but I will never find out because if I made it I would be the only one in the house to eat it and even I couldnt manage that much in 6 months.

Our Red House said...


I made 6 times the quantity, that's why I have so much. If you made the recipe as shown you would only get one jar.


The Liberty Belle said...

mmm...those lovely jars of lemon curd make me long for a blueberry scone (overstuffed with lemon curd AND clotted cream.) Thanks for sharing the recipe!

Kirstin said...

OH, those look so good!

Donna said...

I love all the golds and yellows, beautiful!
The lemon curd sounds delish.

vintage paper bella~andrea said...

I do love lemon! So yummy, especially lemon cake! :)

molly said...

Hi Kate

You truly can keep this for up to 12 months at a time, until opened, then you need to keep in the fridge. I have been doing it for over 10 years this way.


Gill - That British Woman said...

That looks like such a simple recipe, I will give it a try.....

love your blog by the way!!

Gill - That British Woman said...

I made this today and despite the fact I whisked the mixture as soon as I put it on the stove top, I still got white bits of cooked egg in it, so I sieved it and it turned out great.

sa said...
This comment has been removed by a blog administrator.
Anonymous said...

I want to make this delicious lemon curd recipe, but I have never "canned" items before. You mention long. Do you need to use canning jars...I noticed you used your own glass jars.
Also, when you mentioned doubling the recipe do you start counting each lemon per tablespoon after the initial 2tsps. or when you know you are going to double it do you start automatically start using 1 tbsp. for each lemon?
Sorry for all the questions, but I don't want to waste any of this deliciousness :)


Our Red House said...

Hi Charity,

I don't own any 'proper' canning jars; I just recycle the supermarket ones. To sterilise I wash them in hot soapy water and leave them to dry, then I put them into a warm oven on an oven tray until they dry out - they go into the oven without their lids, of course.

I don't sterilise the lids in the oven but I make sure they are very clean and dry, then when I put the hot mixture in the jars, I screw the lids on tight and turn the jars upside down. The boiling hot lemon curd (or whatever I have made) then sterilises the inside of the lid.

When the jars cool I tip them up the right way again and the lid should be a bit indented - that indicates that a seal has formed.

I think the recipe suggests a larger quantity if you are keeping it longer simply because it is more economical to preserve things in bulk. I'm not sure why the recipe asks for extra butter if the lemon curd is to be stored, but I would do what it says (increase the quantity) automatically if I was making any size batch to keep.

I hope this answers your questions.


Jan said...

** Sounds Divine **

I'm Australian & Need To Know Whether The Cup Measurement Is:
Metric 250 ml Or Imperial 8 oz

Thanks For Sharing This Recipe!
Cheers Jan = ]

Jan said...

** Sounds Divine **

I'm Australian & Need To Know Whether The Cup Measurement Is:
Metric 250 ml Or Imperial 8 oz

Thanks For Sharing This Recipe!
Cheers Jan = ]

Anonymous said...

I want to thank you very much for responding to my many questions on the lemon curd recipe. I read just in time before I would have had very "sad" lemons.

The "everyday" jars I had worked great and I made a huge batch(9 lemons) and it turned out absolutely perfect. My boyfriend wouldn't let me waste a drop of it!

Thank you for helping me create a delicious desert and believe me it will not be the last! :)

Charity (previously anonymous on 4-16-2011)

Our Red House said...

Hi Jan,

I use a metric cup or even a tea cup that holds about 250ml (I measured it), however an 8 oz cup is about the same so you could probably use that too with very little difference to the result.


Our Red House said...

Hi Charity,

Thanks for coming back and letting me know the recipe was a success. It was great to hear from you again.