First, I wanted to share some news with you. Google has made many changes, some of the changes will impact some bloggers like me. Since I am a WordPress blogger, the Google Friend Connect widget you see on my site will go away as of March 1, 2012. I have some beautiful followers with the GFC, and would hate to lose them.
I wanted to let you know you can still follow my site in a few other ways. I have a widget above the Google Friend Connect, it is for Networked Blogs, you can follow me there. You can subscribe to my blog by following the RSS feeds, the subscribe button is at the top right corner. You can also follow me on Twitter, Facebook, and Pinterest. AND I also have an option for following my blog via email.
Now time for a new addition to CafeTerraBlog…..We named it ‘My Kitchen Bucket List’
I have so many dishes I dream-wish-hope to make someday! Well since life is short, no more wishing, hoping, or dreaming…time to make them….all of them! I will be adding to the list, so it is a work in progress.
Here is something that has been on my bucket list for a long time, lemon curd. It may sound easy, and honestly it really is, but you need to be prepared to whisk A LOT! I followed a recipe (we will keep it unnamed) and it tasted fine…..but was NOT lemon curd, more like lemon spread. So my sweet blogger friend Cooking with Books reminded me that BigFatBaker had a beautiful recipe. Her title of the recipe…..No-Fail-Lemon-Curd, and no-fail it was!
Here is BigFatBaker’s No-Fail Lemon Curd recipe! I made a few changes, due to what I had in my house. However, the recipe is still hers!
If you have not stopped by her site, I highly recommend you do, she has some beautiful, and delicious recipes
Thick, rich lemon curd, that can be enjoyed with a spoon, or in a favorite baked good!
10 minsPrep Time
12 minsCook Time
In a large bowl beat together the sugar and butter for about 2 minutes.
Add in each egg separately. Then mix in the egg yolks.
Mix in the lemon juice.
Move this mixture to a small saucepan, and turn your burner to low.
Stir frequently, and once the butter has fully melted turn the temperature up to medium-low.
Stirring constantly, bring the mixture’s temperature up to 170º F, it will be much thicker at this point. Do not let the mixture boil! This process took me about 12 minutes.
Remove from the heat, stir in the lemon zest.
Continue stirring for the next 5-7 minutes, and allow the curd to cool slightly.
Pour your curd into a container, I chose a pint sized jar, and cover. Allow cooling for an additional 10 minutes on the counter, and then move to the refrigerator. The curd will continue to thicken as it cools, and has a pudding like consistency after it has fully cooled. Your curd will keep for a week in the fridge, and for 2 months in the freezer. This recipe yields enough curd to fill a pint sized jar, and have 3 or 4 spoonfuls left.
What is on your kitchen bucket list to make?
Until next time, Come on in, Have a seat,