My favorite Christmas gift this year was a couple of jars of my cousin Ann’s homemade citrus curd, made with eggs from her chickens. Look at the color of this stuff:
That is the super-deep-yellow lemon curd. We also got a jar of Tangerine-Pineapple, which we have yet to sample. I am planning some kind of dessert for that when we get back to Colorado.
We are in Southwestern Michigan right now, visiting with our good friends Stephen and Dan, and this morning Dan made blueberry scones with some wild, U.P. blueberries that they picked over the summer. There are few things better than blueberries and lemon, and we collectively ate most of the lemon curd this a.m.
This was a really-lemony curd, which I love, and I am not sure of Ann’s specific recipe, but curd is basically a blend of egg yolks, citrus, butter, and sugar. Here is a recipe adapted from Alton Brown:
5 egg yolks
1 cup sugar
4 lemons, zested and juiced (I would use organic lemons for this)
1 stick chilled butter, cut into pats
In the top of double boiler, whisk together the egg yolks, sugar, and lemon juice and zest. Place over simmering water and whisk until the mixture thickens, approximately eight minutes. Remove from heat and whisk in the butter, one pat at a time. Store lemon curd in the refrigerate for up to two weeks.
You can adapt this with any sort of citrus you enjoy, and it is excellent on scones, biscuits, fresh fruit, tarts…one of my favorite things.
Thanks for reading,