Theresa AlbertYellow Rose Lemon Curd
This lemon curd is a sunny summer morning on a silver spoon. It is bright yellow because the egg yolks and butter blend with organic lemon peel to make a perky spread for bread, topping for fruit or swirl into yogurt.
Makes: 100 servings Takes: 30 minutes
12 Whole eggs
4 Egg yolks
2 pounds granulated sugar
1 pound unsalted butter -- cubed
Peel of one lemon in large slices
Peel of one lemon zested
1.5 cups fresh lemon juice
Whisk together eggs and egg yolks, then mix together sugar and lemon juice. Place in a large metal bowl over a pan of simmering water. Add butter bit by bit and cook, stirring frequently, until very thick, approximately 20 to 25 minutes.
Remove lemon peel, cover and chill completely.
Divide into small mason jars, leaving at least 1 inch of head space for freezing. Freeze up to 3 months. Thaw in fridge at least 24 hours before serving.