Meyer Lemon Curd

For some reason I am finding it particularly hard to write this post. Perhaps because I feel a disconnect with this recipe since I made it almost two months ago. That’s right – I made this delicious lemon curd for a bridal shower that I attended one day before I went into labor.

Ah yes. Now I remember how delicious it was spread on fresh scones; how surprisingly easy it was to prepare; and how pretty it looked in a Weck jelly jar.

If you have never made lemon curd before, let me urge you to give it a try. It’s hardly more bother than making a pudding. And it’s amazingly fresh and rich at the same time. If you’re a lemon fan, this is definitely something not to be missed.

Meyer Lemon Curd | from Williams-Sanoma | makes 2 cups | PRINTABLE PAGE

Ingredients:

• 8 egg yolks
• 1 cup sugar (natural sugar can be used, but the curd won’t be as pretty)
• 1/2 cup Meyer lemon juice
• grated zest of 2 Meyer lemons
• 12 tablespoons butter, cut into pieces

Directions:

1) Have ready a heat proof bowl and a fine-mesh sieve. In another heat-proof bowl (or the top of a double boiler) combine the egg yolks and sugar and whisk vigorously for 1 minute. Add the lemon juice and zest and whisk for another minute.

2) Place the bowl over a pan of simmering water, making sure that the bottom of the bowl doesn’t touch the water. Cook, stirring constantly, until thickened, about 10-15 minutes. Add the butter one piece at a time, whisking until completely melted before adding another.

3) Remove from heat and strain the curd through the sieve into the heat-proof bowl, pressing the curd through the sieve. Place plastic wrap directly onto the surface of the curd and refrigerate for at least 2 hours and up to 3 days. Now you’re ready to serve your lemon curd on fresh scones (with butter and Devonshire cream), or however you wish!

Homemade Pizza Sauce

Sauce is so important to a homemade pizza. I’m sure you could buy a very good bottled sauce. But why not make your own and control what goes into it?

This recipe makes a slightly sweet pizza sauce. The maple syrup helps to balance the acidity of the tomato paste. If you would like a less sweet version, simply decrease the amount of maple syrup.

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:: Quick Homemade Pizza Sauce ::

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Ingredients:

1/4 cup plus 2 tablespoons tomato paste

2 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon sea salt

1 tablespoon plus 1 teaspoon pure maple syrup

1-2 tablespoons red cooking wine (optional but very good)

1/4 cup water

Directions:

Place all ingredients in a small saucepan. Whisk together until well combined. Place over low heat and cook until heated through. Taste and adjust seasonings if necessary.

Makes about 3/4 cup, or enough for two large pizzas

P.S. It’s Kitchen Tip Tuesday…

Smoky Barbecue Sauce

Grilling season is just about over. But we like to eat barbecue sauce all through the year: barbecue pizza, in a chicken panini sandwich, or just slathered on pork roast. Here is a recipe that doesn’t require chopping vegetables and hours of cooking, just a few special ingredients.

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:: Smoky BBQ Sauce ::

Ingredients:

• 1 (6 0z.) can tomato paste
• 1 cup maple syrup
• 1/4 cup + 2 tablespoons white wine vinegar
• 1 1/2 tablespoons onion powder
• 1/2 teaspoon garlic powder
• 3/4 teaspoon sea salt
• 1 teaspoon chili powder
• 2 tablespoons liquid smoke

Directions:

Whisk all ingredients together in a medium bowl. Store in the refrigerator.

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