Meyer Lemon Curd

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.

Meyer Lemons

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.

029

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!
Meyer Lemon Curd

Advertisements

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.

.

:: Quick Homemade Pizza Sauce ::

.

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.

.

:: 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.

.