Lemon Glaze (or Lemon Curd)
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This is the recipe that goes with the Blueberry Scones that I made. This is the perfect accompaniment to the scones! I agree with Jaden – this stuff would be really great as a gift.
Lemon Glaze (or Lemon Curd)
Jaden’s Steamy Kitchen
3 lemons
2 eggs
1 cup granulated sugar
4 tablespoons butter
Zest the lemon with a microplane grater. Cut each lemon in half and juice the lemons. In a medium sauce pan over medium heat, whisk together the lemon zest, lemon juice, eggs and sugar. Whisk constantly and make sure the mixture does not come to a boil (or the eggs will curdle). When the mixture is hot, turn the heat to low and whisk in the butter, 1 tablespoon at a time. Continue cooking on low for 6 minutes until the lemon glaze has thickened. Remove from heat and let cool.
This lemon glaze recipe makes a fantastic gift when canned.
Big Flavors Rating: 5 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
6 Comments
Anonymous
Curious….with eggs in the recipe, how would you suggest canning this?
Ashley
I’m not sure – check out Jaden’s Steamy Kitchen…it’s her recipe and her suggestion. I think putting it in a nice mason jar is perfect, but not sure how long it will last.
none
This looks so delicious and thick enough to sandwich between macarons too! 🙂
athriftyfoodie
i love lemon curd, this looks lovely and fresh!
Ashley
I haven’t tried making macaroons yet, but they’re definitely on my list of things to try out in the kitchen. This would be great with them!
Pamela Graham
Lemon curd is only good for two weeks in the fridge. I did read you could freeze it but I have not done this yet.