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17 February 2013 @ 07:49 pm
lemon curd!  

lemon_curd I was thwarted yesterday. First the buses were badly timed/already buggified, so we ended up not going out to the farmer’s market, where I’d intended to get lemon curd from the award-winning lady who makes it. But we went downtown instead. Rats.

But then! I got to go out to the market later! Hoorah!

Except the lemon curd lady wasn’t there. *despair*

But! I had lemons. So today I made lemon curd.

It’s only the second time I’ve made lemon curd. I’m not at all confident it’ll set up (because last time it didn’t), but it sure is a beautiful color and full of flavoids. OMG. My tongue waters at the very thought of it. I did forget the vanilla that this recipe called for, so it may be a bit sharper than ideal, even, but to make up for it, I made twice as much as the recipe called for. :) And very sensibly, I canned (well, jarred) it so I don’t have to eat three cups of lemon curd in a week. :)

(Actually, I oughta ask Chaz if he’s got a lemon curd recipe, since it seems like something that would be right up his alley, and my Meta Given’s cookbook (strangely) hasn’t got a recipe for it. I used one from The Joy of Cooking, which is not a cookbook I’m all that overwhelmed with.)

Ooh! Hey! It set up! Look! Lemon curd!

Super, super zingy lemon curd. Which is not quite as smooth as it ought to be. But still, it’ll be good in oatmeal. :)

(x-posted from The Essential Kit)

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Deborah Blakedeborahblakehps on February 17th, 2013 03:10 pm (UTC)
YUM!!!!!! (I love lemon curd.) And it looks beautious.
Aberdeenaberdeen on February 17th, 2013 03:25 pm (UTC)
Lemon Curd!
I first made lemon curd with Genista. And we made grapefruit marmalade at the same time. Both were awesome.

I have actually made lemon curd several times, here. Lemons are one of the easier produce items to acquire, and I can sometimes get fancy, schmancy, organic Meyer lemons (though, really, after experimenting, I think the extra sweetness of the Meyers are unnecessary).

I've googled for recipes, and it's odd how varied they are, but the one I keep coming back to is the one from my Bryn Seion cookbook.

kitmizkit on February 17th, 2013 03:26 pm (UTC)
Re: Lemon Curd!
Which is...? *impatient* :)
Aberdeenaberdeen on February 17th, 2013 04:40 pm (UTC)
Re: Lemon Curd!
*HAH*

2 cups sugar
1 stick butter
5 eggs (which, because our eggs are tiny and because other recipes I read called for just yolks, I usually use 4 eggs + 2 or 3 yolks)
3 lemons (juice + zest)

Double boiler - melt butter, sugar, add in lemon juice and zest.
Beat eggs and add slowly to butter mixture
Stir and cook until thick.
irishkateirishkate on February 17th, 2013 06:02 pm (UTC)
Re: Lemon Curd!
I'm still easily amused by US recipes - just how much butter is a stick?
kitmizkit on February 17th, 2013 06:16 pm (UTC)
Re: Lemon Curd!
4oz. :)
Aberdeenaberdeen on February 18th, 2013 02:19 am (UTC)
Re: Lemon Curd!
If I'd been thinking about it, I'd have translated. To be fair, the recipes in this book are just the collected recipes of a church group that someone helpfully typed up. Most, I think, give more useful quantity labels.

Except for the whole dry measure by volume vs mass thing, but until someone gives me a decent kitchen scale, I'll stick with volume.
kitmizkit on February 17th, 2013 06:18 pm (UTC)
Re: Lemon Curd!
Awesome. I shall try this one next time. <3!
Sionainn: wysiwyg boobssionainn on February 17th, 2013 04:07 pm (UTC)
For the record, lemon curd freezes beautifully!
kitmizkit on February 17th, 2013 06:17 pm (UTC)
Oh does it? That's good to know. This should be fine, having been canned, but next time if I make three cups of it maybe I'll stick some in a tupperware container and freeze it. Thanks!
Randomnessr_ness on February 17th, 2013 05:03 pm (UTC)
Lemon curd in oatmeal! I had not thought of that. What an interesting idea.

Are these steel-cut oats or does it matter? I should give it a try.
kitmizkit on February 17th, 2013 05:16 pm (UTC)
It's delicious. And I just use regular (non-quick-cooking) oats. A bit of nutmeg and cinnamon, brown sugar if the curd is SUPER TART, a big dollop of curd. Berries if you got 'em. Om nom nom.
irishkateirishkate on February 17th, 2013 06:03 pm (UTC)
I do rather like lemon curd - I went through a period as a kid where it was the only thing I'd have on my bread. Haven't had any in ages...Never thought of putting it in oatmeal...
kitmizkit on February 17th, 2013 06:18 pm (UTC)
I thought of it the other day because I was having berry coulis on my oatmeal and I thought "what this really needs is a dollop of lemon curd," and I was right. Or possibly Ted suggested it and he was right, but yes. Om nom nom!
desperance: lukedesperance on February 17th, 2013 11:37 pm (UTC)
I do indeed have recipes for lemon curd - but so do you, clearly. Yay! Curders of the world unite; we have nothing to lose but our lack of curd! (I have a lemon cake in my repertoire that uses lemon curd between its layers; om nom nom...)
kitmizkit on February 18th, 2013 04:11 am (UTC)
Yes, but see, I'm not impressed with my recipe, so I need yours!

Also I might need that lemon cake recipe too. :)
dancinghorsedancinghorse on February 18th, 2013 10:48 am (UTC)
This is the one I use:

http://www.myrecipes.com/recipe/lemon-curd-10000000524037/

It is low-fat and low-calorie and OMGOMGOMG NOM!

Also works with limes or key limes (the latter is IZ DED OMG NOM). Never mind putting it on anything, just eat it with a spoon.

The recipe originally came with one for low-fat cheesecake, to be swirled into the batter and baked. People come hundreds of miles to eat that cheesecake. There's a link to it on the recipe page.
Alix (Tersa): Good Eatstersa on February 18th, 2013 01:00 pm (UTC)
I want some!

Oh, wait, I have a jar of commercial stuff in my refrigerator I need to use up. :o) Maybe I need to switch back to oatmeal for breakfast for a while...