If you accidentally living in the part of the country covered with snow this morning you may need something bright and sunny, as much as I do now! Now do not get me wrong, I can love me a good day of snow tranquil white blanket covers everything, and the way he made us all forces to slow down and relax. But my mind is dreaming of Friday when I leave this country winter wonderland for five glorious days in Mexico! Andy & I survived the first year as parents we thought we would take our sweet little boy to see the ocean and drink a margarita to celebrate her birthday. (Well let's not Hugo;))
anyway this sunny, bright, tart and sweet curd is just what I need this week. It is so delicious and easy to make at the same time. I like swirling in a bowl of Greek yogurt, slathering on toast, pancakes, scones or even just eat right out of the cute little pot.
I made them as favors for Hugo birthday party last weekend and everyone was so happy to take one home. Some do not know what to do with it, but everyone was excited to try. I kept the curd in jars 4 oz I gifted (and give you more information on that below), but of course you can simply store in the refrigerator or freezer and keep it all to yourself !
chances are you have all the ingredients for this delicious treat at home. If you choose to can it, it is suggested to use the bottled lemon juice for acidity consistent, but of course, if you'r not canning, it uses fresh! I found a great organic lemon juice I liked the taste of the way, it did not bother me too much. Also, who likes juice lemons? I followed the instructions on the National Center for Website Home Food Preservation. I will list the instructions with the recipe below and I find their version a bit difficult to understand. (Some pictures can be found below the recipe) that the day is not illuminated by a cute little jar of this stuff !?
- 2½ cups sugar [zestedecitron
- ½ cup (about 5 lemons)
- 1 cup bottled lemon juice **
- ¾ cup cold unsalted butter, cut into cubes
- ½ teaspoon salt
- 7 large egg yolks
- 4 large whole eggs
- Guests can get everything prepared to 'advanced. You will need three pots: a smaller one with a bowl mounted above or bath, large to suit all the jars and lids to sterilize, and another large with a colander or rack to interior to treat jars filled to the end. I used a large pot that had a steam insert. You can also use a water canner.
- Place jars and lids, and a set of clamps in the designated pot and heat up. Once the water begins to boil off and let them relax in hot water until you are ready to fill them.
- Fill the canning pot with water and clip a candy thermometer to the side. You want this water not exceed 180F when it's time to drop the jars in it, then let it warm. You can always add cold water if necessary to drop the temperature down.
- Mix sugar and lemon rind in a heatproof bowl (which you intend to use in your double boiler fortune.) Work zest in sugar to release all the oils.
- Stir in juice, eggs, yolks and salt.
- Place the bowl over the pan of simmering water and stir to combine. After a few minutes, add the butter cubes and stir until melted.
- Attach a candy thermometer to the side of the bowl and stir often until it reaches 170F. (It will be thick and the bubble like lava.)
- Remove the bowl from the heat and strain through a fine sieve. (This removes all the zest and eggy lumps.)
- Use sterilized tongs to remove the jars from the hot water and place them on a clean towel. Dry them quickly, then fill them with lemon curd, leaving ½ inch of the top of each space. Wipe the rims if necessary.
- Use pliers to remove parts of the covers and dry. Carefully screw the lids as tight as possible.
- If your water is 180F (a bit lower is Ok) carefully place the jars on the grid and once boiling, process for 15 minutes. (Make sure all your jars will fit before you start. I found myself treating certain in the pot, I used to sterilize the jars.)
- After 15 minutes have elapsed, remove the jars from boiling water and place them on the counter or otherwise safe and let them be before 12 hours. You will hear the pop covers, and after 12 hours is up, you can check the lids to ensure they are safe by pressing the tops.
- canned curd has a lifespan of 2-3 months if stored in a cool, dry place ,. Or use it in a week or two of opening stored in the refrigerator
