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Lemons in process....
Jan. 30th, 2014 09:52 amTuesday was another night of Lemons.
We'd almost half emptied the bag of lemons but I filled it back up again with lemons from the bag I'd picked for mom (and she was done with). So there was a whole lot of making naked lemons and a mistaken memory of doubling the recipe meant we had to improvise a double boiler.
The dried lemon peal from last week (it is really orange) and the lemon curd to date.
It really is that yellow!
The juice and zest we still need to process.
Our improvised double boiler.
All the yummmmmmm in the pot. This recipe (doubled) called for 36 eggs (28 egg yokes and 8 whole eggs if my memory is correct), 10 cups of sugar, four cups of lemon juice, 3 cups butter, and a cup of lemon zest. It's an expensive recipe to make both in cost and calories, but OH! it is soooooo good!
We'd almost half emptied the bag of lemons but I filled it back up again with lemons from the bag I'd picked for mom (and she was done with). So there was a whole lot of making naked lemons and a mistaken memory of doubling the recipe meant we had to improvise a double boiler.
The dried lemon peal from last week (it is really orange) and the lemon curd to date.
It really is that yellow!
The juice and zest we still need to process.
Our improvised double boiler.
All the yummmmmmm in the pot. This recipe (doubled) called for 36 eggs (28 egg yokes and 8 whole eggs if my memory is correct), 10 cups of sugar, four cups of lemon juice, 3 cups butter, and a cup of lemon zest. It's an expensive recipe to make both in cost and calories, but OH! it is soooooo good!
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