The recipe for this lemon curd is so rich and delicious. I love the deep yellow color that appears as the curd becomes thick. It takes a little patience at the stove stirring, but is well worth the effort. This lemon curd was made at the tearoom I had worked several years ago. It went between two sugared and baked rectangles of puff pastry and topped with fresh whip cream. On the menu it was called a lemon puff. It was a refreshing and delicious little treat. I could however, seriously skip the dessert and just eat the lemon curd until I was full. The lemon curd goes beautifully with scones as well as toast. It is a very special treat, one that I love to serve at tea parties. I have even given it to my guests in little jars as a gift to take home with them. It is always appreciated. I will be sharing the lemon puffs recipe for you in my next post.
Melt the butter over a double boiler. I used a pot and a bowl. Just have the water on low heat to simmer.
Add the sugar, lemon juice, and lemon zest.
Slowly stir in the eggs.
Stir continuously about 20 minutes.
Curd will coat the back of a wooden spoon when it’s done. It will thicken more as it cools.
Strain through a sieve.
Pour into your favorite jars. Seal and store in the refrigerator.
Lemon Curd Recipe
8 oz. butter
16 oz. granulated sugar
5 lemons, freshly squeezed
Zest of 5 lemons
6 eggs and 2 egg yolks, whisked together
Melt the butter over a double boiler over low heat. Add the sugar, lemon juice, and lemon zest. Stir with a wooden spoon to incorporate the ingredients. Slowly stir in the eggs, stir continually as you incorporate. Continue to stir over low heat. It will take about 20 minutes for the curd to become thicker and a deep yellow color. The back of the wooden spoon should have a thin coating of the curd that coats the spoon.
When my children were very young we lived in Washington State. We had a beautiful home in the little town of Tracyton. We had a big yard where the kids could run and play. There was an old apple tree just off the side of the house. You could see it from the kitchen widow. My son’s Justin and Daniel were able to climb up the tree pick some apples and shake some to the ground. The apples were light green, tart, and firm enough to make apple cobbler. My boys were happy to gather the apples, they were dreaming of their favorite apple cobbler. The gathered apples were brought into the kitchen and the baking would begin. Fall always reminds me of those fun days with my boys, and Washington State. I’ve been seeing many varieties of apples at markets and the grocery store. As soon as there’s a chill in the air I’m ready to bake that cobbler. It’s chilly and rainy today so I don’t mind using my oven. I picked up some granny smith apples for the cobbler. Even with all the variety of apples, I love granny smith for this cobbler. I gently simmer the apples in sugar, flour, cinnamon, a pinch of salt, freshly grated lemon zest, and fresh lemon juice. Simple fresh ingredients, when simmering can take you back to your own childhood. This cobbler has a biscuit topper which I absolutely love. The tender biscuit with just a little crispness from the baked top, mixed with the tender lightly sweetened and lightly spiced apples. That says fall to me! This cobbler is delicious on its own, but if you must a scoop of vanilla ice cream would be just fine.
Apple Cobbler with a Biscuit Topper
Recipe adapted from The Better Homes and Garden Cookbook
6 large granny smith apples, peeled, cored, and sliced
½ Cup organic pure Florida cane sugar, or granulated sugar (I used Organic pure Florida cane sugar)
½ Cup lightly packed light brown sugar
2 Tablespoons all-purpose flour
¾ Teaspoon cinnamon
Pinch of salt
1 Teaspoon freshly grated lemon zest
1 Tablespoon fresh squeezed lemon juice
In a heavy bottomed pot combined the sugars, flour, ground cinnamon, ground allspice, pinch of salt. Stir all ingredients together. Add the apples and the lemon zest. Stir the apples to coat with the sugar mixture. Over a medium heat bring apples to a gentle boil. Add the lemon juice, stir and lower the heat to a simmer. Cover the pot with a lid. Simmer 10-12 minutes. You’re just getting the apples tender. While the apples are simmering make your biscuit topper. Butter a baking dish and pour your tender apple mixture into the dish. Drop the biscuit topping on the apples with a tablespoon. Place cobbler on a baking sheet. Sprinkle topper with sugar. Bake at 400 degrees 20-25 minutes. Serve warm with a scoop of vanilla ice-cream.
1 Cup all-purpose flour
2 Tablespoons pure Florida cane sugar, or granulated sugar
1 ½ Teaspoons baking powder
¼ Teaspoon salt
¼ Cup Unsalted butter, very cold
1 egg, lightly beaten
¼- 1/3 Cup milk
In a medium bowl add the flour, sugar, baking powder, and salt. Use a whisk to sift the ingredients together. Cut the butter in with a pastry blender till it resembles little peas. Add the egg and milk use a ¼ cup up to 1/3 of milk. Combine with a wooden spoon.