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!

Yum - A plate of Lemon zest, 12 egg yolks, two sticks of butter, two cups of sugar and one generous cup of lemon juice. In the background is my sourdough starter bubbling away.

Yum – A plate of Lemon zest, 12 egg yolks, two sticks of butter, two cups of sugar and one generous cup of lemon juice. In the background is my sourdough starter bubbling away.

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!

Ready to ladle into the hot and sterile jars.

Ready to ladle into the hot and sterile jars. My canning funnel has been well used!

 

Trying my best to not make a mess!

Trying my best to not make a mess!

Meyer Lemon Curd – USE MEYER LEMONS!

Yield: 2 half pints – single recipe

Ingredients

  • 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

Instructions

  1. In a small, heavy bottom pot over medium heat, whisk together the egg yolks and sugar.
  2. Add the lemon juice and zest and switch to stirring with a wooden spoon, so as not to aerate the curd.
  3. Stir continually for 10-15 minutes, adjusting the heat as you go to ensure that it does not boil.
  4. Your curd is done when it has thickened and coats the back of the spoon.
  5. When you determine that it’s finished, drop in the butter and stir until melted.
  6. 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.
  7. 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).
  8. According to So Easy to Preserve, it is best to process only in half-pint jars or smaller, as they allow better heat infiltration.
  9. 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

TTFN

Bishop

 

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