Hospitality is the theme for our next few posts, and our recipe comes from a woman who epitomized hospitality. Beth and Karen’s family settled into a neighborhood when the girls were in high school and junior high (and their parents still live in there), and very quickly became good friends with their next-door neighbors who were an older couple, Wally and Thelma. Several of their grandchildren were living with them at the time and hardly a day passed when all of the kids weren’t at one house or the other, and Wally and Thelma were dubbed Grandpa Wally and Grandma Thelma by Beth, Karen, and their younger brother. Thelma loved to cook and entertain, and one Christmas season sat Karen down to try some lemon curd and vinegar pie that she had just made, turning a visit that was intended to be a quick deposit of a Christmas gift into a half hour conversation (something that frequently happened regardless of the original reason for a visit). Karen went home with the recipe for the lemon curd, which sat in her file unused until she became engaged to Ryan and the fun really began. Being tea enthusiasts, Ryan and Karen planned their wedding to have an afternoon tea reception, which led to one of their showers being a tea party and to Karen and her new sister-in-law Katie holding an annual Christmas tea for the ladies of their combined families (more on this in another post to come). Enter Grandma Thelma’s Lemon Curd, which first was an enthusiastically received addition to the tea spread and then became a popular gift also.
Grandma Thelma’s recipe is one of the easiest that Karen has found anywhere, and she hopes it becomes one of your favorites as well.
4 teaspoons grated lemon peel
2/3 cup lemon juice
1 cup sugar
1/2 cup margarine or butter, melted
In the blender container, combine lemon peel, juice, eggs, and sugar. Whirl until smooth.
With the motor running on low speed, gradually add melted butter; pour in a steady stream.
Pour mixture into saucepan. Cook over medium heat 5 minutes, or until thickened (it really does thicken up right around the 5 minute mark).
Remove from heat and pour into jars. Keep refrigerated. Good for several weeks.
A few alterations to note:
- Karen used what she had on hand to make this particular batch, which happened to be bottled lemon juice and dried orange peel. She used two tablespoons of peel (emptied the jar), and the curd is delicious. It is even better with fresh lemon juice and grated peel, but this just goes to show, you don’t have to run out to buy lemons to get a great-tasting curd.
- This made a pint and a half of curd. Karen froze the pint and kept the half pint out for immediate use. You can freeze the curd for several months, or follow safe canning practices and keep it even longer.