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jersey shore

jersey shore

welcome to my little farm

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sit and take tea

wander about

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Friday, April 23, 2010

sharing recipes on a beautiful spring day

Lavender-Lemon Curd

1/2 cup of real butter

1¼ cup white sugar

2 lemons, rind & juice up to 1/2 cup

4 well beaten eggs

pinch of salt

1 TBSP dried lavender flowers or 3 TBSP fresh

Use a double boiler; bring water underneath to a boil then lower to simmer.

Place butter & sugar first in the top pot to melt together, and then add the rest of the ingredients.

Whisk gently until smooth and thickened.

Pour through a sieve over a heat proof bowl then spoon into two clean jam jars and cool. Keep refrigerated…about a week if you are lucky!

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