Monday, June 10, 2013

Gotta Love the Lemon

What I wouldn't give to have my own lemon tree! As I was weeding my newly-planted vegetable garden, I kept thinking about how great it would be to have a citrus tree planted smack in the middle of it all...not feasible, but just thinking about lemon with fresh herbs and vegetables during the warm summer months makes my mouth water! I've been on a lemon kick since making fresh lemon curd for a demonstration I did for a group last month. If you haven't ventured into the world of making fresh citrus curd, now's the time. Although I love coming up with my own recipes, I wouldn't be able to do better than the recipe created by  pastry chef Sherry Yard.  The combination of lemon and lime juices make this curd irresistible...the citrus dimension is heightened to create the perfect tart, sweet result. Lemon curd is great for pie and tart filling, a lovely accompaniment to scones, or whip it with fresh cream for a topping.  Give this recipe a try the next time you see Meyer lemons at the local market, or use the best lemons you can find (no green patches-these aren't fully ripe!).  The zest of the lemon is a vital ingredient in making lemon curd, so look for smooth, yellow fruit that feels heavy with juice. As with any recipe, give this a read-through first.
You'll need a Microplane, a food processor and a candy thermometer ......so clear your counter space,  gather your utensils and prepare to dazzle your friends and family with the BEST lemon curd they've ever had.....even your mother -in-law will be impressed!


Master Lemon Curd
Yields about 2 cups

2/3 cup sugar
2 tablespoons finely chopped or grated lemon zest
3 large eggs
4 large egg yolks
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
4 tablespoon (1/2 stick) unsalted butter, chilled and cut into 1/2-inch cubes


1.  Prepare an ice bath, using a large bowl to hold the ice. Fill a medium saucepan three-quarters full of water and bring to a simmer over medium heat.

2.  Combine the sugar and lemon zest in a food processor and pulse until the sugar is yellow and very fragrant, about 1 minute. The friction of the machine heats up the zest, releasing its oils into the sugar. (Alternatively, use a mortar and pestle or a small bowl and a fork to blend the two together.)

3. Combine the lemon sugar, eggs, and egg yolks  in a medium heatproof bowl and whisk together for 30 seconds, to distribute the sugar evenly, which prevents premature coagulation.  Place the bowl oer the simmering water and immediately begin whisking.  Whisk continuously for 15 seconds, or until the sugar is dissolved.  To see if the sugar is dissolved, place a finger in the mixture.  If you feel grains, continue to whisk.

4.  Add the lemon and lime juices and cook, whisking continuously, for about 5 minutes.  Use a rubber spatula to scrape the sides and bottom of the bowl from time to time.  Insert a thermometer and check the curd's temperature. The curd is done when it has the consistency of sour cream and a temperature of 160F.  Rinse and dry the food processor, if using.

5.  Transfer the curd to the food processor to a large bowl.  Pulse while you add the butter, piece by piece, or whisk it in by hand.  Once all of the butter has been added, pulse or whisk for 10 seconds, or until the mixture is homogeneous. Rinse and dry the heatproof bowl.

6.  Strain the curd through a fine-mesh strainer back into the bowl and and set in the ice bath to cool. Cover with plastic film, pressing it directly onto the surface of a curd to prevent a skin from forming.  Stir the curd occasionally until it has cooled completely.  At this point, the curd can be used or refrigerated in an airtight container for up to one week.