SCREW LEMONADE, LET’S MAKE CURD!

As I mentioned in my last post, I bought some rhubarb and some meyer lemons while at the Market. I toyed with making lemon pudding, lemon poppyseed cookies, rhubarb crisp and even a rhubarb-pomegranate reduction for steaks, but in the end, all I really wanted was curd. I love curd! I could eat this stuff by the spoonful!! Last night I actually ate a small bowlful with some gingersnaps dipped into it. It was delicious!

Ultimately though, I will put these into tart shells and call it a day. For now, here is what I came up with:

Rhubarb Curd
4-6 stalks rhubarb, washed, trimmed and cut into 1″ pieces
1 1/3 c. caster/fine sugar – divided
1/4 c. water
1 stick butter, cut into pieces
2 whole eggs plus 2 egg yolks – beaten together

Clean and sterilize jars and lids and place into a 200 degree oven. Place the rhubarb, water and 1/3 c. of the sugar (I used vanilla sugar for this first part) into a small sauce pan. Simmer over medium heat until the rhubarb has broken down. Place contents of pot into a blender or food processor and blend until smooth. Place into a glass bowl over a boiling pan of water (double-boiler) making sure that the bowl doesn’t touch the water directly. Whisk until the sugar has dissovled and the butter has melted. Remove bowl from heat and using a fine mesh sieve, press the eggs through the sieve using a rubber spatula. Once it is all in the bowl, return to the double boiler and continue to whisk until the mixture thickly coats the back of a wooden spoon. This is likely to take about 10 minutes. Remove from heat and immediately laddle into your warm jars and seal. Must be kept in the refridgerator until used.

Meyer Lemon Curd
3-4 meyer lemons, depending on size
1 c. sugar
1 stick butter, cut into pieces
2 whole eggs plus 2 egg yolks

Clean and sterilize jars and lids and place into a 200 degree oven. Using a fine grater, zest all of the lemons into a glass bowl (be careful not to get any pith into the bowl). Using a juicer, cut all the lemons in half and remove as much juice as possible – adding to the same bowl as the zest. Place the glass bowl over a boiling pan of water (double-boiler) making sure that the bowl doesn’t touch the water directly. Whisk until the sugar has dissovled and the butter has melted. Remove bowl from heat and using a fine mesh sieve, press the eggs through the sieve using a rubber spatula. Once it is all in the bowl, return to the double boiler and continue to whisk until the mixture thickly coats the back of a wooden spoon. This is likely to take about 10 minutes. Remove from heat and immediately laddle into your warm jars and seal. Must be kept in the refridgerator until used.

Enjoy!

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6 thoughts on “SCREW LEMONADE, LET’S MAKE CURD!

  1. I love how you’ve managed to get your rhubarb curd a fab pink colour. I imagine it tastes delicious. Most of my rhubarb has gone over but I think is about to have a second burst of energy and also I have another unusual variety that can be picked right through to winter, so I’m definitely going to be trying your recipe. Also I’ve just got my first hens, so curds are going to figure big time in my future!

  2. Your recipes sound and look so yummy!

    I have never canned before, so if you don’t mind me asking – just how do you seal them at the end? Does that mean you simply screw on the lid tight, or do you have to do something else?

    Your photos are deliciously beautiful.

    • This particular curd doesn’t require a hot water bath like you would use if you were putting up pickles. For this one, you place the lid on and screw the ring on tight. The heat from the curd will cause it to seal. This isn’t intended to be stored for long periods of time.

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