Saturday, January 12, 2019

More Citrus- Meyer Lemon Curd

Still "playing" with the new Kitchenaid precise heat mixing bowl.  I tweeked the method on this one and it came out thicker than the last one.  It sure makes things easy when I don't have to stand beside the pot to stir constantly.  Multitasking- nice...

Two curds- Orange Blossom lemon curd and Meyer lemon curd.

Meyer lemons are available in Ottawa stores around Christmas, into January and maybe February.  I love their bright colour and flavour.

To make approximately 750 ml.

1/4 cup      meyer lemon zest
1 1/4 cups  sugar
4 large       eggs
8 large       egg yolks
1/2 cup     meyer lemon juice
6 tbsp       butter

Place the eggs and yolks in the precise heat mixing bowl and attach the whisk.  Mix the eggs until well combined.  Add the sugar, zest, juice and butter.  Turn on the whisk too low.  Set the bowl temperature to 180 degrees and the timer for 20 minutes.When it reaches 180, at the end of the 20 minutes, increase the heat to 190 degrees for another 10 minutes.  Check the consistency- it should coat a spatula without dripping.

Strain the curd through a sieve and place into jars.  They will keep for two weeks in the refrigerator and three months in the freezer.


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