Tuesday, January 19, 2010

Lemon Curd

A year after leaving for college, and shortly after moving into an apartment, loneliness and homesickness settled in for a long unwelcome stay. Longing for the comforts of my childhood haven, a call was made to Grandma Yan  (Yan 1, Yan 2, Yan 3).  Her comfort and advice frequently sought, she administered a loving dose of laughter and good cheer. She was asked to send a few easy recipes so that the mastery of inexpensive home cooking could begin.  A few days later, an envelope arrived with an assortment of her left hand written recipe cards. French Onion Soup, Clam Chowder, and Lemon Curd were amongst them.  On the card for Lemon Curd, she noted: "Delicious!  Eat this with cookies, (or biscuits as they are always called by the English)  and a good hot cup of tea."   Over the last 30 years, her sound advice on this matter has been taken often .

This is an experimental crock adaptation of Yan's Lemon Curd.  It was assembled in a few minutes using fresh lemons from Meticulous Yard Man Neighbor's backyard tree.  The batch was left in the crock to succeed or fail during tonight's airing of American Idol auditions.

Winner, Loser, or Meh

This is simply divine.  So much simpler, easier, and foolproof than the double boiler stove method. Three of us ate warm spoonfuls while making love sounds. Uncle Meat & Potatoes and I  had visions of  eating this warm, slathered over shortbread, during tomorrow night's continued  American Idol tryouts.  Auntie EQ suggested we mix it with Greek style yogurt because "it would be more healthy".  I scowled. Uncle Meat & Potatoes announced he would pick up 'Nila Wafers on the way home from work. Accepting that she was outnumbered,  Auntie EQ came to her senses and reached for her privately printed family recipe collection which has a top secret authentic Scottish Shortbread recipe, one that came over on the immigrant's boat. (Cheat:  The secret ingredient is rice flour) Living for tomorrow!


I used a 5 1/2-6 quart crock for this

  • Juice and zest of 3 large lemons, unwaxed (Like the ones from the backyard)
  • 1 cup sugar
  • 8 Tbls butter
  • 4 eggs
Turn crock heat to high. Pour enough very hot tap water into the crock to go 2/3 up the outside of an empty 4 cup Pyrex measuring cup (or similar heat safe bowl). Put lemon juice, zest, butter, and sugar into the 4 cup Pyrex measuring cup (or other heat safe bowl)  and set it inside the hot water filled crock.  Cover the crock with its lid and cook for about 30 minutes, until the butter and sugar have melted and dissolved. Stir the lemon mixture well.  In a bowl, beat the eggs with a fork. Add a few tablespoons of the lemon mixture to the beaten eggs while stirring vigorously to temper the eggs before adding to the lemon mixture in the crock. Then, slowly pour the egg mixture into the lemon mixture in the Pyrex while whisking the contents of the Pyrex.  When everything is well blended, cover the Pyrex with foil.  Cover the crock with its lid and reduce temperature to low. Cook for 1 1/2 - 2 hours, whisking after about an hour.  Towards the end of the cooking time, whisk well and test to see if it is done. It is done when the lemon curd coats the back of a spoon. Makes 3 cups. This will keep for about 3 weeks, covered in the fridge.


  1. OMG, I have GOT to try this!

  2. I don't know who you are but you are a riot! I love your sense of humor and your recipes. Can't wait to get started on them.

    Lots of luck forever. . . npazz

  3. Thanks! It makes me feel good that someone out there is enjoying my little efforts. :)

  4. I've made this several times for my family and we just love it! I searched for "slow cooker lemon curd" and was so happy that there was actually a recipe for it... Thank you so much!