Happy New Year! I can hardly believe that 2012 is over already. Time sure does fly when you’re having fun. I am very eager to begin the new year with two very exciting things happening in December. I receive my masters in occupational therapy anddd I get married! Two very exciting things indeed! My 2013 resolutions? No stressing over school and post as many recipes as I possibly can. Which in OT standards is not a very good goal (it should be: In order to create a food blog I have always dreamed of, I will post at least one recipe per week by using my taste buds and camera over the next 52 weeks.) Let’s get started!
1/2 cup Meyer lemon juice
2 1/2 tsp lemon zest
1/2 cup sugar
2 egg yolks
1/4 tsp salt
1 stick butter
1/2 tsp vanilla extract
Bring 2 inches of water to a boil in a large pot that a metal or glass bowl can sit on top of without touching the water.
In the metal or glass bowl, whisk together the lemon juice, zest, sugar, eggs, egg yolks, and salt. Cube the butter and place into the bowl.
Reduce the water to a simmer and place the bowl on top. Whisk continuously until it reaches 170 degrees.
An easy way to know if the mixture has reached this temperature without a thermometer is by dipping a wooden spoon in and running your finger across the back of the spoon. If the line your finger creates is held, the curd is think enough. If the line doesn’t hold it is not thick enough.
Once the curd becomes thick, remove from the heat and stir in the vanilla extract. Pass it though a mesh strainer to remove the large zest pieces and smooth out the curd. Cover and chill in the refrigerator.
This Meyer Lemon Curd makes a great topping to bread, English muffins, waffles, swirled into yogurt, cheesecake, frosting, or muffin batter, sandwiched between cookies or layered cakes, or even made into ice cream. My preferred method?
A la spoonful.