Monday, October 29, 2012

When Life Gives You Lemons...

You make Lemon Curd!  Right?  Right.

So, due to Hurricane Sandy, I happen to have not one but two days off from work!  Wow!  With the wild weather, I can't spend time on a nice fall stroll, or explore the fabulous city in which I live, or even do something mundane like go to the gym, or do errands or what have you.

Not to focus on what I can't do.  Here is what I can: make delicious lemon curd!  Because in addition to having extra time at my disposal, I also have a freezer full of egg yolks and a bunch of lemons.  Score!
(Side note - I eat egg whites for breakfast a lot, and generally have a bunch of leftover yolks.  I found the recipe below - and a whole bunch more - here - a great list of things to do with extra yolks!  Waste not, want not.  Check it out!)

This makes a great hostess gift, and is amazing on top of cake - angel food, pound, gingerbread, cheesecake,  muffins - and more.  Also delightful swirled into yogurt, or on fresh berries, and also right out of the jar.  I covered the decommissioned (and thoroughly cleaned) salsa jar with a fabric scrap on top and a little ribbon to make it cute and presentable.

To be absolutely honest, I can't have this lying around the house because I will seriously eat the whole batch with spoon, over the course of a week or two.   So, I'll be giving this away, most likely, but it is seriously so good.  And easy!  Try it, you'll see.  

From John Mitzewich, former Guide

Makes about 2 cups
Prep Time: 15 minutes             Cook Time: 15 minutes           Total Time: 30 minutes
· 6 egg yolks
·  1 cup sugar
·  1/3 cup fresh lemon juice (about 4-5 lemons)
·   2 tbsp grated lemon zest
·     1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-in slices
1.        Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined. 
2.        Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn't be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat. 
3.        Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.  
Refrigerate until needed. This lemon curd will keep for 2 to 3 weeks.

No comments:

Post a Comment