Happy Saint Patrick’s Day, Happy Snow Day, Happy Spring Break!! The combination of those three things makes my restless self feel as if it should put on a bikini, go outside, do an Irish jig, and make a snow castle… then again maybe that’s just the coffee talking…
About a month ago citrus recipes (mainly marmalades) started popping up all over the food blogosphere. While I enjoy eating citrus fruits, I’m not the biggest fan of marmalades. Instead of making something just for the sake of pretty pictures and the blog, I held out for something that I really peaked my culinary interest… enter lemon curd! I came across this Meyer lemon curd recipe on the Food in Jars blog and couldn’t resist any longer. That’s to say until I found some Meyer lemons on the cold and snowy barren East Coast. I managed to track down some of these fruits at the local Whole Foods, but in very little way do they resemble the size, color, or grandeur of the lemons people are growing and using out West. Now that I’ve experience the taste of Meyer lemons, I will most definitely be ordering a bulk box of lemons from the Lemon Ladies Orchard next year.
This week’s Putting Up with Friends, or “Friends Putting Up with Erin” as an unnamed naysayer suggested, is brought to you from a bright, mildly disorganized, and underutilized kitchen in the Evergreen neighborhood of Baltimore. Thanks to my courteous canning host, I will be enjoying this sweet, yellow nectar of the lemon gods atop: a baguette with Brie cheese, a tiny tart with fresh raspberries, a scone or brioche, or most likely straight up out of the jar!
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- Juice from 3-6 meyer lemons (should get approx. 1/2 cup of juice without seeds)
- Zest from 3 lemons
- 1 cup sugar
- 1 stick unsalted butter (cut into chunks)
- 6 egg yolks
- Over low to medium, whisk together egg yolks and sugar in a heavy bottom pan. Using a wood spoon, slowly stir in lemon juice. Stirring constantly, cook over low/medium heat for 10-15 minutes avoiding a boil and aeration. You curd is done when it sticks to the back of your spoon. Remove from heat, stir in butter until melted.
- Strain curd in a fine mesh strainer to remove cooked egg bits.
- Whisk in lemon zest.
- Ladle into hot sterilized jars (leaving 1/2-2/3 inch headspace). Wipe rims, apply lids and rings (finger tight). Process in a hot water bath for 20 minutes.
- Remove from heat, let cool on a folded towel for 12-24 hours.
- Can be consumed immediately; shelf stable for 2 months.