Lemon Curd / #FarmersMarketWeek

Tweet

Lemon Curd has been a part of cooking history for a long time now, since sometime around the late 19th century, and if you haven't yet made Lemon Curd, you might want to give it a try. It has a deep, but not overwhelming, lemon flavor that tastes fantastic when used as a simple spread over a piece of toast, or as fancy as the filling in a triple layer birthday cake. 
Lemon Curd is easy to make, and takes very little time. It keeps in the refrigerator for approx. 2 weeks, but it won't last that long!

Lemon Curd
(printable recipe at end of page)

1/3 cup Sugar 
2 teaspoons Cornstarch
2 teaspoons Lemon Peel, finely shredded
1/4 cup Lemon Juice
1/4 cup Butter
2 Eggs, beaten

Use a medium saucepan and mix together the sugar, cornstarch, lemon peel and lemon juice over medium heat. Place beaten eggs in a medium bowl and set aside.

Add butter and stir.

Stir while it becomes thick and bubbly.

 Add half of the lemon mixture to the eggs. Stir.

Pour all the egg mix into the pan with the rest of the lemon mixture. Cook and stir for 2 more minutes. Remove from heat. Cover with wax paper and cool.

Once you make this, you will wonder where it has been all your life! Lemon Curd has so many uses. It can be filling in a layer cake, it can be spread on biscuits or toast. It is awesome in puff pastry, parfaits and cookies. They are so many uses! How will you use your Lemon Curd? Tell me about it on my Instagram page!

Scroll down and find more recipes made by some farmers market loving friends using yummy, fresh ingredients.  



 
#FarmersMarket Wednesday Recipes

Chicken and Summer Veggie Tostadas by The Redhead Baker
Peach-Almond Mousse by Red Cottage Chronicles
Easy Creamed Corn by Feeding Big
Easy Zucchini Refrigerator Pickles by Simple and Savory
Fresh Applesauce by Palatable Pastime
Fresh Raspberry Streusel Muffins by Family Around The Table
Italian Sausage and Summer Vegetable Sheet Pan Dinner by Cooking with Carlee
Lemon Curd by The Freshman Cook 
Mom's Zucchini Bread by Books n' Cooks
Peaches & Cream Protein Smoothie by Tip Garden  
Quick Pickles by Bear & Bug Eats
Roasted Brussels Sprouts Carbonara by A Kitchen Hoor’s Adventures  
Roasted Eggplant with Tahini by Caroline's Cooking
Spicy Summer Squash Refrigerator Pickles by Culinary Adventures with Camilla

Thank you to Christie and Cynthia for hosting this fun, week long event!

You can find The Freshman Cook on these pages:

Facebook

Twitter

Pinterest

Instagram

Author: The Freshman Cook

Lemon Curd

INGREDIENTS:

• 1/3 cup Sugar
• 2 teaspoons Cornstarch
• 2 teaspoons Lemon Peel, finely shredded
• 1/4 cup Lemon Juice
• 1/4 cup Butter
• 2 Eggs, beaten

INSTRUCTIONS:

1. Use a medium saucepan and mix together the sugar, cornstarch, lemon peel and lemon juice over medium heat. Place beaten eggs in a medium bowl and set aside.
2. Add butter and stir. Stir while it becomes thick and bubbly.
3. Add half of the lemon mixture to the eggs. Stir.
4. Pour all the egg mix into the pan with the rest of the lemon mixture. Cook and stir for 2 more minutes. Remove from heat. Cover with wax paper and cool.

http://www.thefreshmancook.com/2017/08/lemon-curd-farmersmarketweek.html

Created using The Recipes Generator

Sheetz "Gobbz" Cookies for #SundaySupper

Tweet

Copycat recipes are the fun theme for today's #SundaySupper, and I knew immediately what I wanted to create! Sheetz "Gobbz" cookies. Sheetz is a gas station and convenience store near my home that I frequent occasionally, and along with gas they sell made to order food, and bakery items called Shweetz that are delivered daily. One of their bakery items is a cookie called Gobbz. It is quite tasty, slightly addicting and sort of resembles a whoopie pie. I made my cookie a little smaller, and I used  buttercream for the middle. I think they are yummy!

Copycat "Gobbz" Cookies

Club Baked~ Nutella Scones!

Tweet

Today marks another installment of Club Baked. I love belonging to this group! We are baking our way through the book, Baked Explorations, written by Matt Lewis and Renato Poliafito. Club Baked is a great, no pressure group that I am sure you would love. We post twice a month, with recipes from the book. The recipes are classics, with an updated twist, so you pretty much already love them!! Join us~You'll be glad you did!

I wasn't so sure about today's recipe, Nutella Scones. I have never made scones before, but I have eaten them, and I have found them rather dry. The first couple bites of the Nutella Scones struck me as dry also, but as I ate a little more, the Nutella inside the scone, kicked in and made them a little better. I did make a few minor changes. I put in only a pinch of salt, and I didn't include the hazelnuts. To read the entire recipe, stop by and see Lorraine at PhDcupcaker. She is our hostess this round, and she has the recipe all ready for you.

All the ingredients came together quickly and easily.

This was a great way to make sure the Nutella was

distributed evenly.

 Making the ball of dough helped cut the scones into 

six pieces.

Hot from the oven!

Ready to serve!

They do look pretty!

 

Next time around we are making Mississippi Mud Pie!!

YUM!!