I’m going to post another throwback blog post. The reason for this is I had made a batch of my Meyer Lemon Curd with the intent to use as a filling to either Lemon Bars or Pie, but things got away from me, so I stashed it in a gallon sized zip-top bag full in the freezer for later.
We’ve been invited to many Cocktail Parties in our Neighborhood since going into SIP Mode, sitting outdoors and maintaining our Social Distance, of course.
I was trying to dream up a Hostess Gift idea, and came up with this!
I just snipped a decent sized hole in the corner of the zip-bag and piped the Curd into a cleaned and sterilized half pint Mason Jar. The frozen Curd was still quite malleable, but do be sure that you get as many of the air bubbles out with a plastic knife before sealing the jar. The label I made myself on my laptop, printed that out, used some Craft Glue, Clear Wrap and some leftover ribbon that I have stashed away. I added my Calling Card for our new Neighbor who invited a bunch of us over the other evening, and …
BAM!
Food As Gifts!
March 25, 2014
Years back, I use to watch Martha Stewart’s television programs and then, well you know, things happened. One particular episode, I recall her making Lemon Curd and I thought that someday I’d try that.
My darling husband goes nuts for Lemon Meringue Pie and don’t ya know, that’s what’s in the middle of it (shhh, please don’t tell him that, he claims to HATE curd, “that sounds gross”).
I found some more Meyer Lemons of all places, at Walmart, so here goes.
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I used a microplane to zest the lemons on to parchment paper
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Cut the now zested lemons in half and remove the seeds
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Meyer Lemons have loads of seeds
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This is where I wish I had one of those really good juicers
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It’s best to strain the juice, make sure there’s no tiny pips
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One dozen egg yolks, pretty
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One dozen egg whites, can you say Meringue?
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Slowly simmer the mixture over a double-boiler
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Once thickened, stir in the cubed butter
Auntie’s Meyer Lemon Pie Filling
12 Egg Yolks (freeze the whites in two separate containers for later use, like frosting for a cake)
2 C granulated Sugar
6 Meyer Lemons, juiced (approx. 1 C of juice, no seeds please)
2 sticks of Butter, diced
Zest from the Meyer Lemons
This recipe makes approximately 2 pints.
In a metal or glass bowl (heat-proof), whisk the egg yolks and sugar. Place the bowl over a pot of simmering water, making sure that the water does not touch the bottom of the bowl. Pour in the juice and stir continually with a rubber spatula or wooden spoon for about 10-15 minutes, until the mixture thickens. Make sure not to allow the mixture to boil. Add the butter and stir until melted and well incorporated. Whisk in the reserved zest.
Carefully pour the curd into sterilized jars, best to use half pints or smaller mason jars, leaving ½ inch of head space. With a damp paper towel, wipe the rim of the jars and seal with the lids and rings.
If you would like to ‘put up’ your bounty for later consumption, process them in boiling water for 20 minutes, allow to cool overnight and store for up to one year (if they last that long).
Should you not feel so inclined to ‘can’ your curd, simply cool and then refrigerate for up to 2 weeks.
I gotta tell ya, the smell in the house was heavenly. I got 4 half pint jars and then half of a 5th jar that I stashed in the `fridge for toast the next morning. Not shown here was a huge dollop of Meyer Lemon Curd in my yogurt the following morning.
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I’m not wild about these jars, but they work I guess
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My quarter pint jar from the `fridge, just eat it with a spoon!
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Meyer Lemon Curd on warm buttered toast, heaven!
** Edit-2/2017- I was reading about dairy based canning recently; It is now recommended that instead of using the Water Bath method, Pressure Canning or Freezing is the preferred technique. **
My Kitchen In The Middle Of The Desert 
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