Petitchef
Not yet a member
Forgotten password ?  
PETITCHEF
Advanced search

Stockings Hung and Lemon Curd

By The Good Cook


And the stockings were hung on the staircase with care.

I don't have a chimney.


And I couldn't find the red satin ribbon that I usually use to hang them. So I used poultry twine. What can I say, I'm a cook. I use what I have.

I couldn't bear to not hang TBHITW's stocking. TBHITW always called our stockings "socks". This was a point of contention with us. A Midwest versus East Coast kind of thing. He also called soda, "pop".. oy-ee-vay.

Maybe Santa will find it in his heart to put something in his sock.

I would like that; even if it is really a stocking.

Lemon Curd is expensive to buy but easy to make. If you want a treat on Christmas morning to top your waffles or French Toast or English Muffin or cheese cake or ice cream or whatever you eat on Christmas morning whip up a batch of this in the coming week or so. It keeps beautifully in your refrigerator for up to 3 weeks. It is sweet and sour - like this holiday is to me.

Lemon Curd: makes 2 cups (easily doubles)

3 lemons (unrefrigerated)
8 tablespoons unsalted butter (1 stick)
1 cup sugar
3 eggs, beaten well

Zest the lemons and mince the zest. Set aside.
Juice the lemons. Set aside.
Combine the zest, juice, butter and sugar. Place in a small saucepan or double boiler.

Cook, stirring occasionally until the sugar is dissolved.

Beat the eggs with a whisk. Add a small amount (2 tablespoons) of hot juice mixture to eggs to temper the eggs*.
Now add the egg mixture very (read very) slowly to the juice mixture. Make sure the heat is VERY low. (are you getting that I mean VERY?).
Cook, stirring constantly until mixture thickens. DO NOT BOIL.  (about 10 minutes).
Cool slightly and pour into jars, custard cups or a sealable plastic storage bowl. (I like small jelly or mason jars for this).
Refrigerate and enjoy at will.

*A Cook's Notes: Tempering the eggs means adding a bit of the hot mixture to the eggs so that the eggs won't scramble when added to the hot ingredients. If you are patient you can do this!

PS: Tinsel by the fistful.


Imprimer cette page
By The Good Cook (Visit website)






Rate this recipe:


Related recipes


Related articles

Quintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish and chips


Cooking Units Converter



Yummy or Yucky

Mini cherry pizzas

Mini cherry pizzas
yucky
yummy