Lemon Curd and a Lemony Recipe Roundup

When life hands you a crate of lemons what do you make? I reflected on this question recently, since I was handed a crate with 100 lemons. They were leftovers from a middle school outing in which I participated as a kitchen assistant. Aside from spending time with my daughter and her class in beautiful Mendocino, this crate of lemons was a highlight of the trip. For me, 100 lemons are far more than leftovers - they are a gift.

The first recipe I tackled was Lemon Curd, one of my favorite food products. Lemon Curd is delicious as a garnish with fruit, meringues, cakes and breads. It keeps in the refrigerator for up to two weeks, and also freezes beautifully. I like to make my curd especially lemony, and manage to slip in an entire cup of freshly squeezed juice, as well as a heaping tablespoon of zest. I prefer to keep the sugar content on the conservative side so that the citrus can sparkle.

6 lemons down, 94 to go.
 

   

Lemon Curd
Makes about 2 cups

8 large egg yolks, whites reserved for another use
3/4 cup granulated sugar
1 cup freshly squeezed lemon juice
1/2 cup unsalted butter, room temperature
1/4 teaspoon salt
1 tablespoon finely grated lemon zest

Combine egg yolks and sugar in a heavy noncorrodible saucepan and whisk together. Add sugar, lemon juice, butter and salt. Heat over medium-low heat, stirring constantly. As the butter melts continue stirring until the curd begins to thicken. Do not let the curd boil; if it begins to give off steam, briefly remove pan from heat, stirring constantly. Once the curd thickly coats the back of a wooden spoon, strain the curd through a fine-meshed sieve into a bowl and cool. The curd may be refrigerated up to two weeks, or frozen up to 2 months.
 

What else can I make with lemons? Here is an inspiring recipe round-up from the foodblogs showcasing many possiblities: 

Greek Lemon Chicken from Kalyn's Kitchen
Pan-Fried Lemon Chicken Nuggets from Just Bento
Chinese Lemon Chicken from A Year of Slow Cooking
Chicken Pasta with Lemon Parmesan Sauce from Dianasaur Dishes

Baked Salmon with Lemon Caper Vinaigrette from Life's Ambrosia
Shrimp Linguine with Lemon Basil Sauce from Dine and Dish
Tilapia with Lemon and Dill from For the Love of Cooking 
Pan-Fried Sea Bass with Garlic Lemon Butter Sauce from Greedy Gourmet
 
Asparagus, Goat Cheese and Lemon Pasta from Smitten Kitchen
Indian Lemon Brown Rice from Lisa's Kitchen
Roasted Broccoli with Lemon and Garlic from A Veggie Venture
Potato, Green Bean Salad with Lemon and Basil from FatFree Vegan Kitchen 

Popcorn with Brown Butter, Rosemary and Lemon from Andrea's Recipes
Lemon Mustard Vinaigrette from Herbivoracious
Lemon Aioli from Panini Happy
Limoncello from Local Lemons

Lemon Lavender Cookies from Elana's Pantry
Vegan Lemon Bars from Wasabimon
Lemon Angel Food Cupcakes from Two Peas and Their Pod
Rosemary Lemon Cookies from Pete Bakes!
Lemon Granita from Pinch My Salt
Triple Layer Lemon Cake from Use Real Butter

And more from the TasteFood archives:
Asparagus with Lemon and Olive Oil
Pearl Couscous Salad
Blueberry Lemon Crostata
Lemon Cheesecake with Strawberries
Lemon Crème Brûlée
Grilled Lamb Loin Chops with Lemon Mint Salsa Verde
Lemon Curd Tart
Smoked Salmon Tartare
Seared Sea Scallops with Cilantro Gremolata and Pea Purée
Spring Pea and Ricotta Torta with Lemon and Mint
Moroccan Spiced Chicken under a Brick
Bruschetta with Mixed Spring Greens, Lemon and Ricotta Salata

Comments

[Rachel Cotterill]

That's an INCREDIBLE number of lemons to end up with. I can't begin to imagine what I'd do with that many... but as corny as it sounds, lemonade would certainly be on the cards! Lemon curd is lovely :D

[Lynda]

Lemonade is a great idea, too!

[Joan Nova]

I love fresh lemon as a finisher to meals I've prepared. Certainly on fish, chicken and salads but a squeeze over soup and even some pastas takes the dish to the next level.

[sucre en poudre]

İt looks so good!
iza:)