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Authors: Marisa McClellan
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to 9 minutes for a curd to cook through.
When the curd has thickened to the consistency of sour cream, it is done. Remove the top half of the double boiler and stir off the heat. During this time, it will continue to thicken a bit.
Strain the curd through a fine-mesh sieve into a 4-cup/960 ml measure. The straining removes both the zest (which will have imparted a great deal of flavor to the curd during cooking time) and any bits of scrambled egg.
Pour the curd into the prepared jars, leaving a generous ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 25 minutes (see page 11 ).
When the time is up, remove the canning pot from the heat and remove the lid. Let the jars sit in the pot for an additional 5 minutes. This helps to prevent the curd from reacting to the rapid temperature change and bubbling out of the jars.
Meyer Lemon Curd
ZESTY LIME CURD
I CONSIDER THIS LIME CURD THE CHEAPEST VACATION possible. For just a few dollars in ingredients and less than an hour of active work, I have a finished product that makes me feel transported to someplace tropical. Truly, after just a few tastes, the air seems to get warmer and I swear I can feel the grit of sand under my feet. Even if you donât need a beach escape, this curd is worth trying. I like to stir it into yogurt, but if youâre searching for a more elegant application, try spreading it in a baked tart shell for a quick dessert. Top the tart with a ring of fresh raspberries if you really need to impress.
MAKES 2 (HALF-PINT/250 ML) JARS
¼ cup/80 g finely grated lime zest (from about 4 limes)
1¼ cups/250 g granulated sugar
4 large egg yolks
2 large eggs
½ cup/120 ml freshly squeezed lime juice (from about 6 limes)
6 tablespoons/85 g cold unsalted butter, cut into cubes
Prepare a boiling water bath and 2 half-pint/250 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine the lime zest and sugar in a small bowl. Rub the zest into the sugar until it is fragrant and fully combined. Set aside.
Set up a double boiler, add 2 inches/5 cm of water to the bottom pan and bring to a simmer over medium heat. Alternatively, set a heatproof mixing bowl over a medium saucepan filled with 2 inches/5 cm of water, making sure the bottom of the bowl does not touch the surface of the water. Keeping the top half of the double boiler off the stove, add the egg yolks and whole eggs to it and whisk them together. Add the zest and sugar combination and whisk in. Finally, add the lime juice and stir until blended.
Put the double boiler back together and drop in the cubes of butter. Switch to a silicone spatula and stir continually as the lime curd cooks.
Using a candy thermometer, monitor the temperature of the curd while you stir. As it approaches 190° to 200°F/90° to 95°C, it should start to thicken. One sign of doneness is that it will coat the back of your spatula without running or dripping.
If it is slow to thicken but is approaching 210°F/100°C, remove the top portion of the double boiler and let it cool for a moment before returning to the heat for an additional minute or two of cooking. It typically takes 6 to 9 minutes for a curd to cook through.
When the curd has thickened to the consistency of sour cream, it is done. Remove the top half of the double boiler and stir off the heat. During this time, it will continue to thicken a bit.
Strain the curd through a fine-mesh sieve into a 4-cup/960 ml measure. The straining removes both the zest (which will have imparted a great deal of flavor to the curd during cooking time) and any bits of scrambled egg.
Pour the curd into the prepared jars, leaving a generous ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 25 minutes (see page 11 ).
When the time is up, remove the canning
When the curd has thickened to the consistency of sour cream, it is done. Remove the top half of the double boiler and stir off the heat. During this time, it will continue to thicken a bit.
Strain the curd through a fine-mesh sieve into a 4-cup/960 ml measure. The straining removes both the zest (which will have imparted a great deal of flavor to the curd during cooking time) and any bits of scrambled egg.
Pour the curd into the prepared jars, leaving a generous ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 25 minutes (see page 11 ).
When the time is up, remove the canning pot from the heat and remove the lid. Let the jars sit in the pot for an additional 5 minutes. This helps to prevent the curd from reacting to the rapid temperature change and bubbling out of the jars.
Meyer Lemon Curd
ZESTY LIME CURD
I CONSIDER THIS LIME CURD THE CHEAPEST VACATION possible. For just a few dollars in ingredients and less than an hour of active work, I have a finished product that makes me feel transported to someplace tropical. Truly, after just a few tastes, the air seems to get warmer and I swear I can feel the grit of sand under my feet. Even if you donât need a beach escape, this curd is worth trying. I like to stir it into yogurt, but if youâre searching for a more elegant application, try spreading it in a baked tart shell for a quick dessert. Top the tart with a ring of fresh raspberries if you really need to impress.
MAKES 2 (HALF-PINT/250 ML) JARS
¼ cup/80 g finely grated lime zest (from about 4 limes)
1¼ cups/250 g granulated sugar
4 large egg yolks
2 large eggs
½ cup/120 ml freshly squeezed lime juice (from about 6 limes)
6 tablespoons/85 g cold unsalted butter, cut into cubes
Prepare a boiling water bath and 2 half-pint/250 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine the lime zest and sugar in a small bowl. Rub the zest into the sugar until it is fragrant and fully combined. Set aside.
Set up a double boiler, add 2 inches/5 cm of water to the bottom pan and bring to a simmer over medium heat. Alternatively, set a heatproof mixing bowl over a medium saucepan filled with 2 inches/5 cm of water, making sure the bottom of the bowl does not touch the surface of the water. Keeping the top half of the double boiler off the stove, add the egg yolks and whole eggs to it and whisk them together. Add the zest and sugar combination and whisk in. Finally, add the lime juice and stir until blended.
Put the double boiler back together and drop in the cubes of butter. Switch to a silicone spatula and stir continually as the lime curd cooks.
Using a candy thermometer, monitor the temperature of the curd while you stir. As it approaches 190° to 200°F/90° to 95°C, it should start to thicken. One sign of doneness is that it will coat the back of your spatula without running or dripping.
If it is slow to thicken but is approaching 210°F/100°C, remove the top portion of the double boiler and let it cool for a moment before returning to the heat for an additional minute or two of cooking. It typically takes 6 to 9 minutes for a curd to cook through.
When the curd has thickened to the consistency of sour cream, it is done. Remove the top half of the double boiler and stir off the heat. During this time, it will continue to thicken a bit.
Strain the curd through a fine-mesh sieve into a 4-cup/960 ml measure. The straining removes both the zest (which will have imparted a great deal of flavor to the curd during cooking time) and any bits of scrambled egg.
Pour the curd into the prepared jars, leaving a generous ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 25 minutes (see page 11 ).
When the time is up, remove the canning
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