Yum! I love lemon curd---and that old juicer.

You can freeze lemon curd???

A wonderful sensory experience on a gloomy day. Thanks for sharing.

Thinking that I should drive down and weather the remnants of Ian with you and lemon curd! Looks divine! Easy drive from here in Northern Virginia . LOL

We have that exact same juicer! It is, indeed, a workhorse. Inherited it from FIL several years ago and treasure it.

Your lemon curd looks wonderful - you are right about sunshine in a jar.

My apologies for barging in; I usually just read, but I was so surprised to see that juicer. :)

graywings123, I freeze it all the time.

@Rosie barging in????? never ! I am so glad someone else shares such a great memory! Thank you SO much for stopping in…. hoping you do it more often 🙏

@cyn427 (z. 7, N. VA) the doors open anytime!!!

@graywings123 you sure can. I have been doing it for years. It keeps for more than a year in the freezer. I had a couple jars get behind some other items, when thawed it tasted the same as when fresh made. We store it in the freezer and simply scoop out a serving and return to the freezer , otherwise it has a pretty short shelf life. This way it is always perfect.

Recipe: double boiler with simmering water

In a med bowl whisk very well 3/4c fresh lemon juice , 1c sugar, lemon zest from juiced lemons( usually takes 4-5) pinch salt and 3 large eggs. pour into top of double boiler whisk constantly 10 min … water should just barely be simmering. Remove from heat and whisk in 1/4 c sliced cold butter. This stops the cooking. Pour into containers cover and when room temp freeze. This makes 3 of the 1/2 pint jars. I always make 4 batches at a time. Get everything prepped ahead and ready and it goes really quickly.

It certainly looks like sunshine in a jar!

Loved seeing the process and your Mama’s juicer.

Looks wonderful, Trail! I can smell that lovely zest from here! Thank you for the recipe...I may give it a go this winter when the kids are home on holiday break. There is no way I'd trust myself with that much curd.

I love the story of the juicer. I remember so many tools that my grandmothers used in the kitchen. I didn't realize then that I'd grow up to love cooking--I wish I could go back and time and ask that they leave them for me!

That would brighten any day! Saving that recipe right now. I think my DIL and I will do this when she's here.

Yum, love lemon curd.

Beautiful product results! I love lemon curd and will save your recipe. I'm not sure how many jars would make it to the freezer if you turned me loose with a spoon in my hand though.

I found a good price on a Zulay manual stand juicer earlier this year and bought it. It's made salad dressings, guacamole, marinades so, so easy but truthfully...I don't live in a area to have access to large numbers of citrus available locally - lemons and limes are expensive just about year around ;)

Your kitchen must have smelled heavenly. Please stay dry this weekend...

@morz8 - Washington Coast look how many of the Wearever there are !!! https://www.google.com/search?q=wearever+aluminum+juicer&sxsrf=ALiCzsaTCNfuMwWcq7-dkqP2_vIT28HbIg%3A1664563630635&ei=rjk3Y_6oJtSn5NoP79miiA8&oq=wearever+juicer&gs_lcp=Cgdnd3Mtd2l6EAEYADIGCAAQHhAHMgUIABCRAjIECAAQHjIICAAQHhAHEAUyCAgAEB4QBxAFMggIABAeEA8QBTIFCAAQhgMyBQgAEIYDMgUIABCGAzoKCAAQRxDWBBCwAzoFCAAQogQ6BwgAEB4QogQ6BAgAEA06CAgAEB4QCBANOgUIABCABDoGCAAQHhAIOggIABAeEAgQBzoGCAAQHhANOgoIABCABBCHAhAUOgcIABCxAxANOhAILhCxAxDHARDRAxDUAhANOgcIABCxAxBDOgQIABBDOggIABCxAxCRAjoICAAQHhAHEApKBAhBGABKBAhGGABQ0QZYsC5ggkJoAXABeACAAWCIAasPkgECMjiYAQCgAQHIAQjAAQE&sclient=gws-wiz

Trail, I have my grandmother's recipe box, too. Isn't it wonderful to have their handwriting? And well-seasoned skillets are irreplaceable, imo.

I do have a few other items from one of my grandmothers (a gravy boat and ladle), and I have her set of Taylor, Smith &T china that I use during holidays.

Both of my grandmothers lived on farms and were wonderful gardeners, cooks, and canners. The first farm (grandmother above's) is long gone. The second remains in tact as a working farm (my brother and his kids still farm there). My aunt has designated herself as "keeper" of the farmhouse since my grandmother passed. I would love to ask my aunt for some of my grandmother's cooking tools, but my aunt is difficult. That type of request would come across as greedy to her. I'm toying with how to bring it up as a way to remember my grandmother.

@Feathers11That's wonderful that the farm is still going and with family on it . My cousin's family lives across the road from my Dad's home place. The original house was torn down at some point but the people who bought it were a young couple and had hogs just as my grand dad did. I don't know if anyone is farming it now. Our old home place also in Ohio and in the same area is deserted and has been for many years. I remember my Mom and my dad's Mom killing chickens by hanging them from the clothesline by their legs and then cutting their heads off !! This way they bled out but didn't run around and get all dirty. Then there was the horrid smell of pin feathers being singed off and the boiling water....ugh !! some memories are better than others LOL !!

Yummy! Great minds think alike. I am making applesauce in the next few days. I have iron skillets from my grandmother and even a few items that belonged to her mother, my great-grandmother. My grandmother and my mom were both wonderful gardeners, cooks and "canners". While I love to cook, my gardening tastes run to flowers more than veggies and I have never canned.

Trail, women must have been in charge of the chickens. My grandmother caponized chickens. Truckloads would come from all over the area. I remember her doing it, the movements, the barrel and tools. I had no idea at the time what she was doing, and it wasn't traumatizing to me. (Now, well, it's an interesting story to share at dinner parties!)

My sister kept grandmother's caponizing tools, and has them framed in a shadowbox in her home.

@Tina Marie my Mom and her Mom and Dad's Mom all canned. I did too for many years but finally gave away all my jars when we moved up here to VA 4 years ago. I am just getting interested in growing vegetables again. I like flowers best but I think I am going to put in a few plants next Spring especially tomatoes.

@Feathers11 .yikes !!! I bet you are a lot of fun at a party !! haha.... what a great story. I never even thought about how it was done !! Thanks for sharing :)

@User We did do tomatoes and cucumbers (heirloom tomatoes), but did not have as many tomatoes as we usually do. I usually make/freeze pasta sauce, but sadly, did not this year.

Thank you, Trailrunner, that is very kind of you!

We also have a few other kitchen tools that have been passed down such as the cast iron waffle maker and the enormous frying pans the trail cook used to cook for the ranch hands during round-ups on my grandfather's cattle ranch back in the 30s, 40s and 50s. My grandmother grew a huge garden, canned much of what she harvested, milked a cow for butter and kept chickens for eggs and meat. Some of my happiest memories are of time spent on the ranch.

I've found that long time established groups such as this one are best joined in baby steps rather than jumping right in. It's good to get to know the rhythms and customs of the community in order to become a welcome, contributing member and I think that is the approach best taken, at least for me. I do see several familiar "faces" which already makes this forum feel welcoming.

Having said that, my husband and I are restoring a 100 year old farmhouse and I am just bursting to share our progress/ask questions with like minded people! But, that can come later - back to lemon curd. I so want to try the recipe you posted!

@Tina Marie I make pasta sauce in bulk. It is more or less Marcella Hazan's recipe. I use 2- 28oz cans of good San Marzano crushed tomatoes and 2 small cans of good tomato paste and two of those cans of water and add one large onion chopped and salt and pepper to taste. and one stick of butter . I bake it at 325 in my Le Creuset pot uncovered for 1 -1 1'2 hrs till thick. I then freeze it and take it out thaw and add whatever to it for the dish I am making. I use it for my homemade pizzas as well as with meatballs or lasagna. It's great tasting and no work .

A wonderful tip for adding herb flavors to this sauce. Instead of trying to get the flavor of fresh herbs in the sauce by cooking which never works take a big sprig of fresh basil and simply put it in the hot sauce before you freeze it. Voila. When you get out the sauce and defrost it take out the sprig and the sauce has the most amazing basil taste infused into it and no chopping or cooking involved. I think it is why some brands of canned tomatoes have the whole leaves in. But if you do it yourself with a big sprig it really comes through.

@Rosie what an amazing history to be part of. We restored an 1890 Victorian in AL and then did this 1910 Four Square here in VA. It would be wonderful to see what you are doing if you do decide to share. I understand completely about taking your time. Usually there isn't any difficulty here unless the topics veer off into politics etc. Most times we are a pretty congenial group :) Please step in whenever you feel like it c

I love lemon curd (especially on scones) and yours looks scrumptious!

Beautiful and inspiring, Trail. We love lemon curd here.

I will remember that about the spring of basil! I am going to check with my produce market and see if they still have many tomatoes on hand so I can make a batch. I only use fresh tomatoes. They have heirloom tomatoes at the produce market, although stock has been small last couple of weeks. I add tomato paste to my cooked down tomatoes, onion, garlic, basil, etc. along with finely chopped onion, green and/or red bell peppers. I do add just a bit of sugar as a good italian friend instructed me. : ) It's sooooo good! Upon thawing, I can add meat - or not.

Just got back from picking up my grocery order so I now have all the ingredients for applesauce and pumpkin bread or muffins. : )

Yum! I make date bread and banana and applesauce.

When you put the big bunch of basil in it wilts but the flavor is amazing. When you pull it out just use a rubber scraper to get all the sauce off and toss it out. I couldn’t believe how wonderful the sauce tasted.

Post your bakes!!!

You bake your pasta sauce. I've never seen a recipe that does that as I usually do it on the stove at a low simmer and then clean up a heck of a mess after. I am going to try your recipe.

We had a house fire a couple of years ago and among all the things that we lost was my mom's Grade 12 Home Ec recipe book dated 1942 with all of her handwritten notes in it as well as the Joy of Cooking that she gave me the year that we got married (1983) with her markers marking her favourite recipes with her little changes noted. She was a Home Ec grad and taught foods for a number of years and was always tweaking recipes. Lemon Curd was a favourite of hers as well.

So many memories of my mom creeping in as a result of this thread. Thanks.

@blfenton that makes my heart hurt. I am so sorry. I know you have referred to your home burning. I don't think you mentioned what caused the fire. I am so sorry you lost everything but the memories do remain sharp. I am a big proponent of baking things rather than on the stove top for the very reasons you mention. You can set the lid ajar and the oven is at a low temp and there is zero splatter and the sauce thickens so nicely and has a really rich flavor. Please post your results.

Are you getting close to finish with your rebuild ? c

No. The wheels of our district's planning department move very, very slowly.

Thanks for posting this, c. Anything citrus is a hit with me. I used to make fresh orange or lemon juice daily for my family by twist squeezing until I developed a repetitive wrist injury for my efforts (can you believe it?!). I've just ordered a Wearever juicer off ebay. Should arrive next week. Can hardly wait to make the curd. I have no confidence in my canning skills so most of my "canning" is freezer canning.

blfenton, I think of you often. Hope you are doing okay. I'd love to read an update if/when you have time.

Thank you Caroline for the tips, especially the basil! I missed that you bake the sauce!! I am old school and cook mine on the stove and I have even done it in the crock pot (letting the tomatoes cook down). I do the applesauce in the crock pot and it is delish!

I love lemon and have never had lemon curd! I know, I need to. Yours looks delicious so thank you for showing us how.

@Arapaho-Rd its so easy. please post if you make it.😊

@Tina Marie I plan ahead and do bulk cooking. So the oven day is baking bread and sweet potatoes and pre bake of my sourdough pizza crusts to freeze and roasting beets for salads and the bulk marinara sauce etc. I do all my prep and have a timer with 4 different clocks and I get everything in and out in a couple hours.

I also get beans soaked and cooked with minimal seasoning so they can be used in different ways and freeze in 1 qt yogurt containers. I bulk roast poblanos and tomatillos also and make and freeze my green chili salsa. Always something yummy going on!

@daisychain Zn3b yay!!!! please post when you get it.

@blfenton that’s terrible I hope it moves along soon!!! hugs to you. 🙏

Trailrunner, I wish I'd known you could freeze lemon curd when I made some. I had more than we needed or could use at the time, but I sure enjoyed it. I thought I saw that it didn't freeze well and I know you have to have a pressure canner if you even think about processing it. We haven't had any citrus on our trees since the big freeze other than a few lemons -- and it was so hot and dry this year, we didn't even get lemons. If you are ever so inclined, Meyer lemons make a wonderful marmalade -- like a tart lemonade, not bitter at all.

Arapaho, you need to make some. It is really pretty simple and luscious stuff.

@lascatx I didn’t see anything about freezing it either years ago when I first made some. I just figured if you can cook custard for ice cream why not freeze the lemon curd?! I started with Meyer Lemons when I first made lemon curd and used them exclusively for years but I haven’t seen any in the stores at all in 3-4 years . The organic lemons in bags from Walmart make great lemon curd. I need to try making orange and see how we like it!

I will caution once the curd is frozen it doesn’t keep if you decide to transfer it to the fridge and leave it for days thawed out . It gets a runny consistency. I store it in the freezer and scoop it onto our fruit etc. it thaws quickly and the consistency is fine. If I were making it for a tart I wouldn’t freeze the amount I needed for that.

I think the consistency is why I had seen not to freeze it. Good to know that you can scoop out some and keep the rest frozen without it being runny. I'll give it a try next time I make some. I'm also thinking it would be fun to swirl in ice cream. I've swirled it in cheesecake and that's yummy too.

https://nchfp.uga.edu/publications/nchfp/factsheets/lemoncurd.pdf

Yikes! I am glad I never saw that link @Judi posted 😂🤦‍♀️. I whisk everything together very thoroughly and the mixture is light colored and homogenious . Cook 10 min. Only the real juice of lemon and way less butter and eggs.

It is great to have so many diverse choices. Oh and including it in ones daily diet is just fine ! It is amazing how much a teaspoon full adds to a dish of yogurt. Enjoy Enjoy. Thank you for all the comments. c

Trailrunner, mea culpa. I only read the Google blurb (see below) on freezing before linking the pdf. I would never used bottled lemon juice for ANYTHING!

My choice is Meyer lemons. Fortunately, they're readily available here. My method differs from yours in that I combine everything before cooking. Butter and sugar are creamed then egg and yolks are added. Finally lemon juice. Mixture initially looks curdled, but quickly smooths out as it cooks. I add the zest after I remove the curd from the heat. I'll link the Fine Cooking video.

@Judi 😂😂😂😂 haha I’m sure yours is delicious also!!! I combine everything as well and whisk thouroughly before putting it in the double boiler. I love sharing ideas and experiences… can’t learn otherwise. 🙏