Sunday, June 5, 2016

Prickly Pear Lemon Curd

What do you do when your Enthusiastic Kitchen Elf walks in the door with a huge bowl full of Meyer lemons from his tree? You make lemon curd. Lots and lots of lemon curd. I jarred roughly 9 cups of curd.

I also saw two prickly pears in my fruit bowl and decided to add those to the curd. They turned it a lovely salmon color. So pretty!

Ingredients makes approximately 9 cups of curd

  • 3 C freshly squeezed lemon juice
  • 3 C organic sugar
  • 18 large eggs
  • 36 T butter, cut into cubes
  • juice from 1 prickly pear

Whisk together lemon juice, sugar, and eggs in a large pot or Dutch oven. Bring to a simmer and whisk until it begins to thicken. Add in the prickly pear juice, then stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, approximately 6 to 7 minutes.

Let it cool for 5 minutes or so and cover it with plastic wrap, touching the surface; this will keep it from forming a skin. Let cool for at least 1 hour.

Spoon into sterile jars, cover, and refrigerate.

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