Monday, June 21, 2010

Lemon Curd

Saturday, January 16, 2010

NOT Martha Stewart's Lemon Curd!

Yesterday I got a hankering for scones with Devonshire Cream and Lemon Curd. Of course, no stores around here sell lemon curd ( and I wouldn't have bought it anyway!). I generally have a few jars sitting on my shelf that I have canned, but I was out, so out came the canning kettle (why make a little, when you can make a lot and can it?) and the Weck jars. In the summer, I have to make it on the gas range, but in the winter, with the wood cookstove, I get to make it with "free" energy!

First I melt the butter:

Then in goes the lemon juice, lemon rind, and sugar:

Eggs get beaten:

The eggs are poured into the lemon, sugar mixture:

I stir while it gets thick:

Meanwhile, I sterilize rubber seals and canning jars:

Next comes filling the jars:

Canning jars in the canning kettle:

The finished product:

And then, the best part of all, is my friend, "P", came over in the afternoon and had scones and tea with me. We had a wonderful time visiting, talking (sometimes loudly) about current events and discussing with my son and his friends the merits of various boyhood activities. We did get some good pictures of the boy rolling each other in the mud like so many puppies. I'm not sure their mom is going to let them come over anymore!

Here is our "delectable" (that's a fancy word for good) scones, devonshire cream and lemon curd:

For anyone who wants the recipes:

Lemon Curd

1 1/2 C butter
1 1/2 C lemon juice
2 T lemon rind
4 1/2 C sugar
12 whole eggs
6 egg yolks

Melt the butter in the top of a saucepan or double boiler. Add the juice, rind and sugar. Stir until the sugar is dissolved. Beat the eggs and egg yolks together until thick and blend into the butter/sugar mixture. Cook, stirring constantly, until quite thick. Cool and refrigerate.

To Can:

Pour into sterilized jars, seal. Water bath can for 20 minutes.

I have never seen a recipe for canning curd. I made this up on my own. I am positive that your local extension office would NOT approve, but I have been doing it for about 3 years with NO problems!

Now for the Devonshire Cream:

1 package cream cheese (8 oz.) - of course, homemade is best!
1/4 C sour cream
6 T powdered sugar (more or less for desired taste)

Split open a fresh scone, put a liberal amount of devonshire cream, a liberal amout of lemon curd (or raspberry, blackberry jam), sit back, and know that God is good!

As I said in the title, this is NOT Martha Stewart's lemon curd. She may make lemon curd, but I have the feeling she misses the real point. The point is relationship. It is not about impressing people, it is about knowing people. As "P" and I sat together and enjoyed our tea and scones, the important things going on where not the tea and goodies, they were the relationships that we were forming. The relationship with each other, with our children, with our children's friends. We were enjoying with each other what God created us to enjoy with him - Relationship.


  1. I was just re-reading all of your "tea" posts. When I read this one I remembered I had just read this about canning lemon/lime curd (since my key lime gave me a mega crop this year)and thought you might like to read it too.
    Tanya M.

  2. Oh, these look delicious! Maybe I've missed it, but I didn't see a recipe for scones. Have you got one to share with us?


  3. The book Put Em Up! By Sherri brooks Vinton has a recipe for canning lemon curd. It also has many other more unique and older fashioned canning recipes. It's one of my favorites! The recipe is quite similar to yours, but based on my cooking knowledge I'm guessing yours is tastier bc it calls for yolk in addition to whole eggs. It gives a 10 minute processing time (for up to 1000 feet).