It’s been forever since I’ve posted. The truth is this is the darkest time of year. Which means I want to hibernate and I start resorting to store bought ravioli and five minute sauces – or rice and beans.
That being said, we had our annual holiday party the other night, which was so much fun and inspired Bret and I to get into the kitchen together. For one of the cocktail choices at our party we made Whiskey Sours. I have posted before about Meyer Lemon Whiskey Sours, this is essentially what we made, only we used regular lemon because of the quantity we would be making.
However – what this meant was that we had a lot of egg yolks left over. We also had some lemon juice. So, after doing some internet research, we decided to make lemon curd, which I happen to think is a total treat and had never made before.
I ended up finding this recipe on About.com, which I must admit is not where I get many recipes. We chose it after digging around and discovering that it called for 6 egg yolks and no whole eggs – perfect for our situation. We made three batches. It was easy and a delicious use of our leftover yolks and lemons! Now we have our holiday gifts too!
Lemon Curd (makes apx. 2 cups)
6 egg yolks
1 c. sugar
1 stick unsalted butter
1-2 tbls shredded lemon zest
1/3 c. lemon juice
Simmer a few inches of water in a medium sized pot. Whisk sugar and egg yolks together in a medium sized metal mixing bowl for about two minutes or until “smooth”. We did not find that it ever got smooth, the sugar doesn’t dissolve until it heats up, so I would say whisk until totally combined. Whisk in lemon juice and zest.
Put the bowl on top of the pot (double boiler style) making sure that the water is not touching the bowl. Stir constantly, scraping the bottom and the sides of the bowl regularly. After 7-10 minutes it will start to thicken up and will stick easily to the back of your spoon. We did one batch that we didn’t let thicken long enough – so if you’re in doubt, let it thicken longer.
Once thickened remove from heat and add the butter once slice at a time. Continue stirring and let each slice melt before adding another. We found that about half way through we had to add it back to the turned off water just so that the steam would keep the bowl warm enough to keep melting the butter. Maybe if you used deeper bowl this would be less of a problem, our bowl was somewhat shallow. Just an idea.
Once all the butter is thoroughly mixed in, you can poor the mixture into jars. Cover the jars with plastic wrap and push it down lightly onto the curd to keep a film from forming. Once cooled, put the lids on and store in the refrigerator. Will keep for about 3 weeks. Enjoy on toast, with berries, on cakes, or however else you like it!