Because you just have (insert current item here) coming out your ears?
Right now on the farm it's eggs: we've had a cool spring/summer so far and the girls are still laying really good, so good in fact they are having to stack the eggs in the nest boxes for us :)
So here's one of our favorite recipes to use up lots of eggs
Homemade Lemon Curd
3 cups sugar
3/4 cup cornstarch
2 1/4 cups water
12 egg yolks
2 T. butter
1 1/2 cups lemon juice
1 tsp. lemon extract
Separate eggs (save whites for angle food cake). Beat yolks with a wire whisk. In sauce pan mix together sugar and cornstarch, add water, stir well, cook over medium heat till small bubbles start to form, pour some of hot mixture into bowl of egg yolks, stirring the whole time, add egg yolk mixture back to saucepan and stir with the whisk, till all incorporated. Cook over medium heat till it begins to boil, then turn to low and cook five minutes stirring constantly (will get very thick) add lemon juice and butter, whisk till incorporated, remove from heat and stir in lemon extract.
Allow to cool, then put in freezer containers and freeze. I usually freeze in two cup containers. Allow to thaw overnight in the fridge to use.
Wonderful on our Lemon cheesecake Recipe here , as a topping for Angle food cake. with fresh fruit or on biscuit or toast. We're known to eat it right from the jar too :)
 |
| Y'all come back now, ye hear? |
No comments:
Post a Comment