If you remember back a ways, Charisse's mom Monica's lemon tree went a little crazy and we ended up with a bunch of lemons. Charisse's Grandmother's Meyer
tree has so far produced a TON of lemons, and thats just the ones we've taken. We ended up with around 200 lemons last weekend and that was our second trip over there, the Butera family has just gone completely bananas! We mean lemons! We've got so many lemons we are literally scrambling to use them before they go bad. Lemon drop martinis, martinis with a lemon twist. Lemonade. Frozen Lemonade. We used quite a bit for the lemon curd we are featuring here, and still have a bag leftover. Eric thinks that the funniest part of this whole thing is that Charisse's dad Pat hate lemon, lemons and anything lemon flavored yet he is constantly surrounded by them. Sometimes Eric is easily amused. We've been working on our backyard for a while now, we got through periods of work, ignore, work, ignore. Mostly because the task is just so huge, but we've got our garden rolling. We're going to open a new tab for garden related posts, and we'll include before and after pictures. Eric built 4 planter boxes about 2 years ago and got them about 85% complete, then hammered his thumb instead of the nail. The project kinda stalled after that, until a few weeks ago, when Charisse decided that he should finish the darn boxes so she can have her garden or she'd find a new husband that will. We're pretty sure she was joking, but keep an eye open for our new garden posts!
Meyer Lemon Curd
What you will need
6 egg yolks
1 cup sugar
3 meyer lemons, juiced (you should get a generous 1/2 cup. Make sure to strain it, to ensure you get all the seeds)
1 stick of butter, cut into chunks
zest from the juiced lemons
In a small sauce pan whisk together egg yolks and sugar. Pour in lemon juice and stir with a wooden spoon, don't aerate. Continue to stir for 10-15 minutes, without letting the curd boil. When the curd is thick enough to coat the back of your wooden spoon, your done!
Lay some cheesecloth in a fine mesh strainer and pour the curd through it to get out any egg that cooked. Pour the curd into your canning jars, leaving half an inch of space at the top. Seal with a water bath.
We made 6 pints, hence the extra eggs in the picture!
adapted from The Martha Stewart Cookbook
This looks great. Can't wait to try it.
ReplyDeleteWow...that is a ton of lemons. The curd looks so tasty. Sudden urge to make something with lemony glory.
ReplyDeleteWow, what a color. I love it. And the texture, from what I can tell looking at the pics, must be amazing too.
ReplyDeleteI'm so jealous, I wish I had a big lemon tree (or friends with one!). Sadly I don't think it would do well in CT. Great looking curd, I'll have to try it with storebought lemons, bummer.
ReplyDeleteI made Meyer Lemon Curd a while back as while and it was divine. Yours looks gorgeous, great color.
ReplyDeleteI would be in heaven with that many lemons! What fun you must be having coming up with ways to use them. I had the opportunity to get my hands on a few home grown lemons this year. I cannot believe how much better they taste compared to the store bought variety. Lemon curd is a fabulous way to use them.
ReplyDeleteOh man... I'd love to have that many lemons at my fingertips! Last summer I was given a load of peaches - I felt like I hit the peach lottery - we've been enjoying peach jam and canned peaches all winter. Your lemon curd looks down right heavenly!
ReplyDeleteWhat incredible colours! That lemon curd is beautiful. I bought some lemon curd last week in a dessert emergency but really it isn't even close to how good homemade curd can be. Sounds like you are having lots of fun finding dishes and beverages for your lemon bounty. What a nice dilemma to be in.
ReplyDeleteWow ! You're so lucky. My purple sprouting broccoli is just about ready to harvest, but it's not quite the same as lovely lemons is it ?
ReplyDeleteWhat a lovely post....love the lemon curd, we have our orange tree so juice and jam are our speciality:)
ReplyDelete