California Farm Lemon Curd
Lemon curd is made with fresh eggs, fresh lemons and ghee made from unsalted butter, and fresh agave nectar as sugar substitute. It can be kept for a year in the freezer, till the next lemon harvest.
We make it in small jars, 1 cup size. Once opened, it stays fresh in the fridge for 2 weeks if using butter, 4 weeks if using ghee, therefore the small jars.
California Farm Lemon Curd
Lemon curd is made with fresh eggs, fresh lemons and ghee made from unsalted butter, and fresh agave nectar as sugar substitute. It can be kept for a year in the freezer, till the next lemon harvest.
We make it in small jars, 1 cup size. Once opened, it stays fresh in the fridge for 2 weeks if using butter, 4 weeks if using ghee, therefore the small jars.
Cooking Instructions
- 1
Use or Make half cup of unsalted butter from cup of fresh cream. If you make fresh butter from cream, you will also get fresh buttermilk, to be saved to make salad dressing. Melt butter slowly, pour into measuring cup with bottom spout, pour water off, skim foam off the top, you now have ghee.
- 2
Whisk 1 farm egg and one egg yolk together in bain marie heated glass bowl inside dutch oven, warm slow so eggs stay liquid, do not scramble.
- 3
Add juice and zest from 2 lemons, add 1/4 cup agave nectar, whisk well
- 4
With wooden spoon, add and melt unsalted butter, stir till mixture thickens. About 10 minutes.
- 5
Microwave jars 1 minute to sterilize, fill with lemon curd mixture, close securely, set upside down on towel till cooled. Label, Date and freeze unused jars.
- 6
NOTE: Cookpad Chef Shropshire Lass has a quicker method, making lemon curd in her microwave:
3 oz sugar, 3 oz butter, 2 whisked eggs, zest and juice of 2 lemons. Melt butter and sugar in lemon juice, drizzle in whipped eggs, pulse microwave in 1 minute increments till ready. Thank you, Chef!
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