Lemon Curd & Lemon Cups.....

Published August 2025 in 'Greet HWY 68 Loop Magazine

Hot August days & Nights are another reason for something cold & lemony.

Here are three of my favorite lemon projects to make & have on hand to enjoy. First recipe is a delicious lemon curd using whole eggs, promise you won't have any eggy aftertaste. My other fun dessert is a frozen lemon cup filled with lemon sorbet, to elevate & make it an adult dessert I drizzle vodka on top to create a lemon drop dessert cup. Then squeezing & Freezing the juice of lemons. Getting three lemon projects done is so rewarding. I always have lemon juice in the freezer pre measured 1 cup per pouch ready to use when needed.

You will need: Several large Genoa or Ponderosa lemons & Medium Meyer Lemons

I hollow out the large lemons putting the lemon pulp in a bowl later to squeeze for juice, take each lemon cup cleaning, drying & place pieces of parchment paper in between each to prevent from sticking together when freezing, squeeze the pulp then strain in fine mesh strainer, measure out 1 cup pouring into ziplock bags, place on small tray to freeze, ready for later use.

Zest 8 medium lemons set aside, then squeeze juice collecting 1 cup for your lemon curd you might need more lemon juice from your stash before freezing.

Ingredients: Lemon Curd (makes 2 1/2 cups)

• 6 Large Eggs, room temperature

• 1 cup Granulated Sugar

• 1 cup fresh squeezed Lemon Juice

• zest of 8 medium size Meyer Lemons

• 1/2 cup unsalted Butter, cut in small pieces, place in a medium size bowl, put fine mesh strainer on top, set aside

• 1/4 tsp Sea Salt

• Instant Read Thermometer

Direction:

• In a medium size pot mix together the sugar & lemon zest, rubbing together to release the oils, set aside

• Prep the eggs by cracking each & removing any white bits, using a fork beat eggs add the sea salt mixing in the eggs

• Put pot of sugar on low heat, mix in the lemon juice, stirring until sugar is completely dissolved, slowly mix in the eggs, stirring constantly, mixture will start to thicken this takes a while but you want to keep the heat on low to get to a slight bubble, be sure to keep stirring & get the curd up to 170'

• Place a fine mesh over the bowl that has the butter in it, pour lemon curd into the mesh using a spatula to help it push through to mix in & melt the butter. Once the curds & butter are mixed pour into a sterilized mason jar, cool completely then keep in fridge, keeps for two weeks or freeze up to 4 months.

  
  

  Lemon Cups: Fill your frozen lemon cups with your favorite lemon sorbet & place in a fun vessel to serve. Or if you want to make a Lemon Drop Cup place in a martini glass & top with vodka add a sprig of fresh mint to really have that wow factor, Enjoy!