Sunday, July 18, 2010

Lovely Lemon Curd

This is a test. This is a beta-test of the NEW inventory management system, thanks to my wonderful husband.

Now I can:
1. make the item
2. blog about it
3. add it to the inventory app
4. print QR labels
5. affix to the jars
6. manage inventory using the QR reader on my iPhone

Today's demonstration batch is 5 jars of Meyer Lemon Curd. A double batch (2 jars are 4 ounces each, the other 3 are 8 ounces each), made in the largest pot (thanks, note-to-self!).

2 comments:

  1. When I saw this the other day I wanted to ask about it, but I couldn't comment from Firefox and was too unorganized to switch to IE.

    So, do you have a recipe or anything to share here? I've never had lemon curd. The name skeeves me out a bit, but I've always been drawn to try it.

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  2. Hi! Here's the recipe again; I had it on a previous entry but sometimes they are hard to find. It's really yummy. I like lemon better than key lime but the latter has its place, too. When you're feeling very tropical....

    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.

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