Without going too deep in philosophy, let me say life has given us many lemons.
Actually, my brother is responsible for most of the lemons life has given us over the years. They come from the nice Meyer Lemon tree in his backyard. He lives in Lake Jackson, TX, where you can actually grow them with at least some confidence they won't freeze when winter comes calling. Christmas seems to be when the bulk of his crop comes in each year and he has more than he can deal with. The result is that we get a nice sack full of Meyer Lemons. So, what do we do with them?
Regardless of what the words of wisdom might say about lemons coming your way, we do not make lemon aid. Instead, we make Lemon Curd. This recipe uses Meyer Lemons from my brother's tree in Texas. The recipe also works fine with normal lemons like you might purchase from Piggly Wiggly.
Ingredients:
Zest
of 4 lemons
Juice of 6 lemons
One stick of butter at room
temperature
four cups of sugar
six egg yolks
Note: (Pay no attention to the egg photo below. You only use the yolk. Save the whites for something else.)
Zest the lemons and squeeze out the juice. Both are needed to make the curd.
Cream
the butter and sugar
Add the lemon juice, zest, and 6 egg yolks. Mix well - Save the whites for something else. Only the yolks are used in this recipe.
Heat in a straight sided boiler at moderate heat until you reach a low boil.
Store in the freezer. The curd will be very thick but will not turn solid. The curd is useful as a topping on mini tart shells, on vanilla ice cream, cake icing, topping for buttered toast, scones, or if the wife happens to be somewhere else, with a spoon.
Someday I will make curd using Limes. Just thinking about doing that makes my taste buds go crazy. Orange? Sure - why not!
Thanks for looking at my post.
God Bless You.
9 comments:
I have been wanted to dabble in curds for some time with my baking. Thank you for this! I am drooling.
I love lemon curd. We have a Meyer lemon and a Persian lime that live outside during the summer and in the house during winter. Both are very productive but, truth be told, we mostly use them to make cocktails. I'll make curd next winter when they're ripe.
Meyer lemon trees are in stock at Costco in Ridgeland this week. I picked up three this week; predicted to start giving lemons next year.
This is so interesting to me. Never thought about lemon curds. I bet this is fantastic.
Twice I have made a single layer white cake, split it to two layers, filled it with lemon curd and topped it with strawberries and whipped cream! They were beautiful cakes and so delicious.
Next time I made lemon curd, I just used it as a dip,for gingersnaps.
Make little meringue shells with those whites and fill with LC.
Obviously I’m a fan. Of the curd and of Mr. Bear.
I’d love to try the lime if I ever get limes with any juice.
Twice I have made a single layer white cake, split it to two layers, filled it with lemon curd and topped it with strawberries and whipped cream! They were beautiful cakes and so delicious.
Next time I made lemon curd, I just used it as a dip,for gingersnaps.
Make little meringue shells with those whites and fill with LC.
Obviously I’m a fan. Of the curd and of Mr. Bear.
I’d love to try the lime if I ever get limes with any juice.
The English have scones, upon which they put lemon curd. We'uns got biscuits, actual BISCUITS, which by name to those limeys are "cookies." They may know scones, but we know biscuits. Scones aren't bad, but they aren't biscuits. On one biscuit, gravy, on another, cane syrup, and on the third, lemon curd. Even a British laird can be converted. Trust me, I personally witnessed such a conversion. In fairness, he insisted upon Earl Grey over cafe au lait, and in that circumstance, he made a damned good argument with nothing more than "I tried it your way, now try it mine." I guess it isn't what we both thought we knew for sure, it's what we learned by keeping an open mind. Well, except calling fuckin' cookies "biscuits" or even t'other way around - a man's gotta have some standards.
@2:48 - A Mexican chef told me to always select the lemons and limes with thin skin to get the most juice from them. Avoid the thick-skinned citrus.
Thanks- great step by step recipe presented simply. 6:33 - that is correct. Thin taught skin and heavy. I’ve bought wholesale produce from around the world- the classic thick skinned lemon most people select or that you see in media is not the one to select. There is way too much pith and this is bitter. Taught skinned lemons are easier to extract zest without white pith. Too choose the best put one in each hand and select the heavier of the two. Also store in refrigerator but be sure to bring to room temperature + before juicing. Well done polybear!
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