Lemon Curd

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My neighbors trimmed their HUGE lemon tree and put the branches out for bulk pick LEMON CURD
My neighbors trimmed their HUGE lemon tree and put the branches out for bulk pick LEMON CURD
My neighbors trimmed their HUGE lemon tree and put the branches out for bulk pick-up last week. There must have been 150 HUGE lemons still on the branches, so I helped myself and juiced ALL of them. I had 1 gallon of lemon juice! I froze most of it in ice cube trays and put in Zip locks for further use, because I can’t tell you how many times I just need one or two tablespoons of lemon juice and don’t have a lemon. My cute friend Ang gave me this recipe for lemon curd–I tried it–we ate it on pancakes and I have been sneaking “little” tastes from the jar in the fridge about 3 (maybe 5) times a day. It is so good! You can use it on scones or hot rolls or spoon it over pound cake with whipped cream! One of my new favorites!!

1 cup fresh lemon juice (about 6-8 large lemons)
2 tablespoons fresh lemon zest
1 cup sugar
6 large eggs
1.5 sticks butter (12 tablespoons) cold, UNSALTED butter cut into bits
Zest lemons and set aside. Halve lemons and juice. Whisk together juice, zest, sugar and eggs in a 2-quart heavy saucepan. Cook over medium low heat for about one minute. Then slowly add bits of chilled butter, whisking frequently, until curd is thick enough to hold marks of a whisk and the first bubble appears on the surface (about 5-6 minutes).
Press curd through a large sieve into a shallow casserole dish (a 9×13 Pyrex works well). Cover the surface with plastic wrap to keep a film from forming on the surface of the curd. Chill overnight or for 8 hours before serving. Stores for several weeks. I store in a jar with a tight lid.

**It thickens a lot when it chills, so warm what you are going to use for a few minutes in the micro-wave and it will thin and become more pouring consistency.

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Amazon.com Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.


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