Thursday, January 21, 2010
CURD IS THE WORD
Meyer Lemons are my favorite! Especially in the dark days of winter.
I saw them recently at Fairway and scooped some up, with the intention of trying the lemon souffles featured in the January issue of Martha Stewart. I had no occasion to make 6 ramekins full of darling lemon souffles (Damn my non trophy-wife-socialite existence!) however but I did have a bunch of recently liberated egg yolks...
Adapted from an old January issue of Martha...another lemon fiend
1 cup of sugar
6 egg yolks
one vanilla bean, split and scraped
4 Meyer lemons ( the juicier the better) and their zest
one stick of butter cut up into chunks
Zest lemons. Then juice all three lemons within the skin of their..uh.. skins? In a heavy bottomed sauce pot whisk together sugar and yolks until light in color and uniform. Add the juice, zest, vanilla scrapings and bean and cook over medium low heat until nice and thick, stirring with a spoon to avoid hot spots. When the mixture coats the back of your spoon, take off heat and add the chunks of butter. Stir until melted.
Strain the mixture through a fine mesh sieve to get rid of your bean and any errant chunks of pulp or egg.
Pour into a sterilized canning jar and use within a few weeks.