Marlene’s Lemon Curd
Utensils that I Use
- double boiler
- silicone mat
- cutting mat
- flat blade grinder
- immersion blender
- silicone spatula
Ingredients
- 1 large egg
- 1/4 c sweetener such as honey, agave syrup or, if you must “sugar”
- 1 large lemon cut, peeled with membranes and seeds removed
- 1 1/2 tbsp butter
- 1/2 tbsp lemon peel ground (freeze left-over peel)
Preparation
- Prepare lemon:
- wash lemon
- peel lemon to remove outer rind
- dust sides of blender cup with seasonings such as clove, cinnnamon, allspice, nutmeg
add lemon rind peel and grind, measure 1/2 tbsp and put aside, freezing left-over ground peel - Cut lemon to remove all rind, membranes and seeds and put in top of double boiler.
- Add sweetener and egg; blend with immersion blender.
- Put over boiling water, stirring constantly until thickened.
- Remove pan and place on silicon mat. Stir in butter and the 1/2 tbsp of the lemon zest.
- Put into small sealer jar to store and use. Label expiration date of 7 days.
Serve a tablespoon of curd with scones, toast or use to top rice.
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