the rainy kitchen

cooking through the rain in southeast alaska

Category: desserts

post party lemon curd

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, 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 Рperfect 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

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!


roasted apricots

Over the weekend I cooked a five course dinner for 13 of our dearest friends as a belated 40th birthday celebration for my husband. One of the courses I made was a venison roast with an apricot and cherry sauce. I didn’t need many apricots for the sauce, so of course I had leftovers. I decided to roast them for a day after dessert. Simple, easy and all about summer. Here is what I did.

Roasted Apricots

4 ripe apricots
2 tbs Grand Marnier
1 tbs butter
1 tbs honey

Preheat oven to 400 degrees. Cut apricots in half, remove pit and place them in a cast iron pan or other roasting pan with the flesh side up. Put a dollop of butter in on each half where the pit was. Drizzle them all with a small amount of Grand Marnier and put them in the oven. Roast for about 45 minutes, or until apricots start to caramelize but are not browned. Remove and drizzle with honey. Place apricots in the broiler for 3 minutes or until lightly browned on top. Watch carefully as this will happen quick! Remove and let cool to room temperature. Serve over vanilla ice cream or just pop them in your mouth. So good. So easy.