Wednesday, December 22, 2010

It's almost Christmas and as I finish wrapping all the presents while singing Christmas carols at the top of my lungs, I've also been cooking.

Last night I whipped up a batch of Meyer Lemon Curd. It's bright yellow color was the perfect antidote for the shortness of the Winter Solistice.

Lemon Curd Weck

This recipe is quick to make. I started making this at 10 p.m. and was snuggly in bed by 10:45 p.m. I even washed the dishes before heading to bed. The curd does require at least 4 hours to set and produces an amazingly sunny curd.

Lemon Curd

I think this would be wonderful as a tart or as Christmas presents to loved ones. I know that a few special people are getting these jars as part of their Christmas presents.

Meyer Lemon Curd from Gifts Cooks Love
Makes four (½-pint) jars

6 large egg yolks, at room temperature
6 large eggs, at room temperature
1½ cups granulated sugar
1 cup freshly squeezed Meyer lemon juice
2 tablespoons grated Meyer lemon zest (from about 3 lemons)
6 tablespoons unsalted butter, cubed

1. Wash the jars and lids in hot, soapy water and dry thoroughly.
2. In a large bowl, whisk together the egg yolks, eggs, and sugar. Whisk in the lemon juice. Transfer to a double boiler. Cook over barely simmering water, whisking constantly, until the lemon mixture thickens and reaches 170°F on an instant-read thermometer.
3. Remove the pan from the heat and whisk in the lemon zest and butter.
4. Using a wide-mouth funnel and filling one jar at a time, ladle the sauce into the prepared jars, leaving ½ inch headspace. Wipe the rims clean. Seal the jars and refrigerate until the lemon curd is thickened and completely cold, at least 4 hours.
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