Tuesday, January 6, 2015

*RECIPE* Meyer Lemon Curd

Meyer Lemon Curd, makes about 1 1/2 cups

• 2 whole eggs PLUS 2 egg yolks
(free-range, organic highly recommended - visit your local farmer's market)
• 1/3 cup raw honey
(local recommended - visit your local farmer's market)
• 1/2 cup freshly squeezed Meyer lemon juice
• 6 T unsalted butter, cut into 6
(grass-fed, pastured, organic highly recommended - I like this brand)
• pinch of finely ground unrefined sea salt
(I like this brand)
• 2-3 drops lemon essential oil
(I like this brand)

1. in medium sauce pan, whisk together eggs, yolks, honey, juice, salt
2. slowly heat on low-med, whisking frequently to prevent scrambling of the eggs
3. continue to whisk until mixture begins to thicken, about 8-10 minutes
4. remove from heat and stir in 1 pat of butter at a time, stirring until melted & incorporated then continuing to add 1 pat of butter, stirring & allowing to melt after each
5. stir in essential oil
6. quickly strain to remove any egg scrambles and transfer to a clean container (I like to use mason jars)
6. lay saran wrap on top of curd, then screw on lid
7. refrigerate up to 3 weeks, does not freeze well... but does make an awesome pancake topping or filling for thumbprint cookies!

I have more fun gadgets and pantry goods listed in my Amazon store. You should totally check it out.

No comments:

Post a Comment