Saturday, January 12, 2019

It's Citrus Time- Orange Blossom Lemon Curd

It's time for citrus!
I have a new kitchen tool/toy!  It's amazing... a Kitchenaid precise heat mixing bowl.  Let the experiments begin!  Today was all about curds: Orange blossom lemon curd and Meyer lemon curd.

 Making curd can be a workout with all the stirring involved.  The heated mixing bowl puts an end to all of that.  I just set the temperature, set the whisk and it does it all.  I did adapt recipes for the new "method" and, I have to say, they worked out wonderfully.

Sunshine to add warmth to the minus 20C weather outside.  Baby it's cold outside! :-)
The Orange blossom lemon curd recipe was adapted from The Preservation Pantry.

This recipe makes 750ml of delicious curd.

1/4 cup      lemon juice (from 2 lemons) and the zest
1/4 cup      lime juice (from 3 limes) and the zest
2                large eggs
4                large egg yolks
1 tbsp        orange blossom water
1 stick       butter, room temperature
1/4 cup     coconut oil
1/2 cup     honey

Zesting the lemons and limes.
Place the butter and honey in the precise heating bowl, attached to the stand mixer.  Beat with the paddle attachment until light and fluffy.

Add the eggs, one at a time, beating until well combined.  Add the juice and the zest and mix well.

Remove the paddle attachment and place the cover on the bowl.  Set the heat to 165 degrees.  Stir a few times while it cooks, making sure to scrape the bottom and the sides of the bowl.  When the temperature reaches 165, remove the cover, give the mixture another stir and attach the whip.  Set the temperature to 190 and set the timer to 10 minutes.  Turn the mixer on to the lowest speed.

When the time is up, check the curd for consistency-  it should coat the back of the spatula without running.  Place the curd in clean jars and let come to room temperature.  Cover and refrigerate for up to two weeks or freeze for three months.

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