April 28, 2009
GUILTY MEYER LEMON CURD
GUILTY MEYER LEMON CURD
I slept terribly last night. I woke in the middle of the night, bathed in sweat, and no, it was not a hot flash. It was a full-blown panic attack. I was certain Alice Waters, at that very moment, was painting a large red X on my front door. You see, that’s what she does at night; she flies around in her organic olive oil fueled wagon (adorned with lemon and lavender peace signs) marking the doors of all fake locavores.
I confess, I bought fruit at Costco! Take me out and flog me. I swear I only went for the vodka.
I had decided to PUT UP some infused vodkas, (in anticipation of the upcoming cocktail season). On my way to the register, case of vodka in cart, what do I see but Meyer Lemons.
I wrestled my gargantuan Costco cart to a halt and stared, doubtful. Were they really Meyers? They had that lovely deep warm yellow color, were from California and did not look one bit like industrial fruit.
I thought for a moment, is this permissible? Will the food police come hunt me down and expose me as a Fake Foodie? What are the Foodie Rules and where are they published? Is everyone lying about the provenance of their food?
While I hated the idea of buying fruit at Costco I rationalized it by saying some farmer had made a nice deal for his entire (very perishable) crop, and I was thrilled by the price, ($6.99 for about 18 lemons). I paused for a moment, conflicted, and then threw four cases in my cart…whoopee!
Until last nights nightmare. So I hope you enjoy this recipe as it caused me a considerable amount of anxiety. If you know the foodie rules please weigh in, in the comments section.
MEYER LEMON CURD
This a lovely tart curd made fairly light by the use of whole eggs and a reasonable amount of butter. There's no cornstarch or fussy instructions, just combine all the ingredients and whisk over heat. If you don’t have Meyer lemons you can either increase the amount of sugar by ¼- ½ cup or you can substitute an orange for one of the lemons.
YEILD: 3 ½ cups
All ingredients should be at room temp
8 Meyer Lemons, zested and juiced
(You should have 1 cup of juice)
1 stick unsalted butter cut in pieces
1. In a metal bowl or the top of a double boiler whisk together juice, zest, eggs, and sugar. Add butter.
2. Place over simmering water whisk constantly until mixture thickens and is smooth. Five to ten minutes depending on the temp of your ingredients. It continues to thicken as it cools.
3. Put finished curd through a sieve.
4. Place is hot sterilized jars and seal immediately. Keeps refrigerated up to a week.
*Slather on toast,
*Fold in whipped cream and serve with fresh berries
*Throw it in a tart shell and bake
*Whip up a batch of scones and have a fancy tea
*Use it as a cake filling
*Eat out of the jar standing in front of the fridge
*Make a Pavlova http://www.gourmet.com/recipes/2000s/2009/04/pavlova-with-lemon-curd-and-berries