A Crafts Community For Craft Ideas & DIY Projects - Craftster.org
Help | About | Contact | Press | Advertise | Cookie Policy | Terms | Site Map
Welcome, Guest.
Please login or register.
Random Tip: Do you have an idea for improving the Craftster swap process?  Suggest and discuss it here on the Talk About The Swap Process board.
Total Members: 308,123
Currently Running With Scissors:
504 Guests and 6 Users
Home Craftster Community Crafting Articles Craft Tutorials My Craftster Crafting Calendar City Guides Craft Shop

Pages: [1] 2 3 4  All
Jump to page:
  Show Images Only     Send this topic  |  Print  |  Bookmark  
Topic: Holiday Foodie/Crafty Gift: Meyer Lemon Curd  (Read 7767 times)
Tags for this thread: hostess_gift , recipe , lemon  Add new tag
Share the love... Pin it Submit to reddit add to Wists
« on: December 04, 2007 02:04:25 PM »

I made some lemon curd for a friend's birthday and my husband made labels for the jar.  I just reused a 16 oz. preserves jar.  Marc used cloves for eyes, and cut eyebrows and a grinning mouth into the lemon, took a picture and then made the labels that he attached with a glue stick. 

This is an awesome holiday gift since it's SOOOOO tasty, and incredibly easy.  This is just a silly picture once the lemon face had been juiced:

 Lemony Meyer Lemon Curd

3 Meyer lemons
3/4 C. organic evaporated sugar cane juice (its unbleached granulated sugar that has a blond color and still has the natural minerals and enzymes from the sugar cane. great stuff if you havent tried it yet and tastes delicious.)
2 large eggs
1 stick unsalted butter (1/2 C.), cut into 6 pieces

I suggest you use organic ingredients in general, but especially when you are zesting citrus, it's important because the chemicals tend to settle and stay on the peels.

Finely grate zest from lemons, and squeeze enough juice for 1/2 cup (my meyer lemons were so juicy, I only needed 2 1/2 lemons to get 1/2 cup juice.
Whisk juice, zest, sugar and eggs in double boiler (can just set a bowl over saucepan with an inch or two of simmering water in it). Once the eggs are well incorporated, and the sugar has dissolved, add butter, and continue whisking over the simmering water about 10 minutes. It will become opaque, lighter in color and thickened quite a bit, but still pourable. Since this recipe calls for both the white and yolk of the egg, there will be little bits of cooked white. While its still hot, carefully pour the lemon curd through a fine strainer/sieve. This step is also why you dont need to be too careful about the lemon seeds. Youll have about 16 oz. of silky decadent curd that fits neatly into two 8 oz. jars. One for you, and one for a friend.

I have more info in the post on my blog: http://figswithbri.com/?p=91

Lemon curd is awesome with crepes, on toast, folded with whipped cream and served on puff pastry...you name it.  Enjoy!

For the love of all things scrumptious or crafty
« Reply #1 on: December 04, 2007 02:13:32 PM »

That is truly wonderful. I need a recipe for lemon curd AND your label is fantastic.  Thanks.

« Reply #2 on: December 04, 2007 02:16:54 PM »

This looks REALLY yummy. <33

Offline Offline

Posts: 228
Joined: 07-Oct-2007

The sounds of war are drowned out by our heartbeat

View Profile WWW
« Reply #3 on: December 04, 2007 02:18:40 PM »

I'm not sure 100% about lemon curd, lemons=sourpussface to me....but the way you packaged it up sure is adorable and looks so professional!!

the only comprehensible thing about the universe is that it's completely incomprehensible-Albert

Please vote for me to win a yoga scholarship by clicking the heart icon (ends 3/31):
Lady Marmalade, the Duchess of Spreadable Treats
Offline Offline

Posts: 991
Joined: 16-Jan-2006

doing it all, doing it badly

View Profile WWW
« Reply #4 on: December 04, 2007 02:19:18 PM »

that's awesome!  now i have an idea for an actual Christmas present, too-thanks for posting this!

Oh, it's just kittens.

I want to leave this world the way I came into it:  naked, screaming, and covered in someone else's blood.
« Reply #5 on: December 04, 2007 02:23:11 PM »

My mouth is literally watering after reading your recipe. It sounds so yum, and cute packaging to add to the nifftyness  Cheesy

ATC's up for trade here
« Reply #6 on: December 04, 2007 02:52:07 PM »

That's a fantastic gift idea.  I'm sure the innards are as lovely as the packaging - but it's lemon curd.  Don't see how you could go wrong with that.

Purveyor of idiosyncratic gastropornography since 1976.
pot stirring
« Reply #7 on: December 04, 2007 04:32:30 PM »

Does this need to be refrigerated? Or will it keep okay in the jar?
« Reply #8 on: December 04, 2007 04:36:25 PM »

Does this need to be refrigerated? Or will it keep okay in the jar?

I have the same question.  The lemon curd I make usually keeps for awhile in a regular container in the fridge, how long does yours keep?

« Reply #9 on: December 05, 2007 04:35:09 AM »

Great packaging.  I see you reused a jar which is also great but does anyone know where these jars could be purchased new?

Threads you might like:
Pages: [1] 2 3 4  All Jump to page:
  Send this topic  |  Print  |  Bookmark  
Jump to:  

only results with images
include swap threads
advanced search

Latest Blog Articles
@Home This Weekend: For the Birds
February 22, 2017 Featured Projects
Tute Tuesday: Ballet Flats

Comparison Shopping

Support Craftster
Become a
Friend of Craftster

Buy Craftster Swag
Buy Craft Supplies
Comparison Shopping

Craftster heartily thanks the following peeps...

Follow Craftster...

Powered by MySQL Powered by PHP Powered by SMF 1.1.11 | SMF © 2006-2009, Simple Machines LLC
SimplePortal 2.3.5 © 2008-2012, SimplePortal
Valid XHTML 1.0! Valid CSS!

Copyright ©2003-2017, Craftster.org an Internet Brands company.