Saturday, March 13, 2010

Finally, Something Other Than Soup!

Ah, Whole Foods. Just when winter doldrums are their worst, Whole Foods comes through with something seasonal and unusual. Yes, it's Meyer Lemon season, and it's time for more curd. I decided I didn't need to make any more of the Meyer Lemon Marmalade, as good as it is, because I still have some from last May. But the curd is very popular in this house, and goes fast, so I made a double batch.

Note to self: when making a double batch, use the LARGEST pot.

For Christmas my wonderful family got me more gadgets, and this was my first opportunity to use the zester. I LOVE it! It's so EASY! And it's dishwasher safe! (Good thing, otherwise the cleaning cloth would be shredded in 2 seconds flat.)Since I make this a lot, I've decided to rewrite the recipe here, so in case the website where I found it goes away, I will still have the recipe. To give credit where credit is due, here is where I found the recipe in the first place.

Meyer Lemon Curd
(also, Key Lime Curd, just replace with the correct citrus) - makes 16 oz. of curd

1/2 c. Meyer lemon juice
zest from the lemons that produced the juice
3/4 c. organic sugar
2 large eggs
1 stick unsalted butter, cut into 6 pieces - use real butter

Whisk juice, zest, sugar and eggs in double boiler until smooth. Add butter, and continue whisking over the simmering water about 10 minutes until opaque and thicker but still liquidy enough to pour. While it’s still hot, carefully pour the lemon curd through a fine strainer. I use the large mesh strainer set upon the canning funnel and balance it all on the edge of the pot since I'm not Krishna and just don't have enough arms. Process in boiling water canner for 15 minutes.

We had a little left over, which the 8 year old ate this morning on a crepe. YUM.

Now I just have to watch for more muscat grapes....

3 comments:

  1. How long does this keep, I didn't realize you could do this in a water bath. I am jazzed to make it!

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  2. Good question - and I think I've just figured out that it's only about 3-4 months. I just made a batch today and, since it's a large batch, I plan to refrigerate the jars once it's cooled. Even though they are processed. Apparently you can only do lemon curd this way because nothing else is as acidic. I had tried making kaya which is a coconut milk based curd and ended up putting it in the fridge.

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