I apologize if the curse word that shocked movie audiences in 1939, Rhett Butler (Clark Gable) to Scarlett O’Hara (Vivien Leigh) still offends….. I resisted using language from the “Thug Kitchen” a fun and irreverent look at eating healthier. Here is the trailer for the book…..be prepared – it is not G Rated!!!!!! https://www.youtube.com/watch?v=Ar7g_26QWu0 I thought the trailer was a joke…..it is tongue in cheek and the book is very real and has some great recipes!
Back to the curd…..It really is that good! I made a double batch. A doubled batch yields a little more than couple of pints and includes 12 egg yolks, two sticks of butter, two cups of sugar and – Oh yeah lemon zest and lemon juice! I processed two of the 8 ounce jars in a boiling water bath so I could ship one of the jars to my great grandson up in Wyoming. Unfortunately, processing changes the color just a bit and the texture is not near as silky smooth as the fresh stuff! Given a spoon and left alone for a short time I could finish a jar on my own!
Do you think the lemon zest looks like shredded cheddar? My daughter Ashleigh did! We had a good laugh!
The patience in cooking was rewarded with a silky smooth and decadent lemon curd. Before dropping the utensils used in the process into the sink, I had to play Momma kitty and lick everything clean…..Yes I know, some may say bad form, but frankly, I don’t give a damn!
- 6 egg yolks
- 1 cup sugar
- 3 Meyer lemons, juiced (you should get a generous 1/2 cup. Make sure to strain it, to ensure you get all the seeds)
- zest from the juiced lemons
- 1 stick of butter, cut into chunks
- In a small, heavy bottom pot over medium heat, whisk together the egg yolks and sugar.
- Add the lemon juice and zest and switch to stirring with a wooden spoon, so as not to aerate the curd.
- Stir continually for 10-15 minutes, adjusting the heat as you go to ensure that it does not boil.
- Your curd is done when it has thickened and coats the back of the spoon.
- When you determine that it’s finished, drop in the butter and stir until melted.
- Position a fine mesh sieve over a glass or stainless steel bowl and pour the curd through it, to remove any bits of cooked egg. Whisk in the zest.
- Pour the curd into two prepared half pint jars, leaving 1/2 inch of headspace. If you want to process them for shelf stability, process them in a boiling water canner for 20 minutes (start the time when the water returns to a boil).
- According to So Easy to Preserve, it is best to process only in half-pint jars or smaller, as they allow better heat infiltration.
- Eat on toast, stirred into plain yogurt or straight from the jar with a spoon.
Here is the link to the recipe – http://foodinjars.com/2010/01/meyer-lemon-curd/
A very good canning blog by Marisa McClellan. Check her stuff out