Ah, lemon curd! The Meyer lemons have been begging to be used, and so the doctor and I decided to do dueling recipes: I from my preserving bible, and she from a home recipe. We both cut the sugar considerably, and created lovely (and very different) curds - mine was eggier and more lemony, and hers was lighter and more delicate. Needless to add, both batches were gone within the week, and I now have "orders" to produce more for various friends and family.
I'd like to try adding a bit of cardamom the next time for a more complex curd. But first, I have orange marmalade (with a touch of coriander!) on the brain, and will be tackling both this Sunday, when the kitchen will transform into the church of curd and citrus....
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6 comments:
Mmm mmm, lemon curd! Sounds wonderful, i'd love to try it. The photo and description literally made my mouth water!
still plenty of eurekas waiting to be zested, custard-ed and curded.
Recipes please! I am now inspired to make lemon curd and would love your recipe or recipe source.
I've just dscovered your site--yay! We've been YUCKIES (Young Urban Canners) for years, but I'd never heard of Oded Schwartz's book.
I'm jealous of your Sonoma citrus fruits, but there's plenty in Philly right now to warm a locavore's heart!
The orange marmalade with coriander was fantastic with grilled Cornish game hens! Would be good with any poultry or game, I'd guess.
Love the YUCKIES acronym, and glad I could give you a good tip on the Oded Schwartz book. It's pretty amazing, IMHO!
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