"Someone once told me that time was a predator that stalked us all our lives. I rather believe that time is a companion who goes with us on the journey and reminds us to cherish every moment, because it will never come again. What we leave behind is not as important as how we've lived."
-Jean Luc Picard

Tuesday, March 17, 2009

Lemon Curd

Okay, I'm still working on that backlog of egg yolks that I have stashed in my freezer. Since my cake turned out so well, I decided to be brave and try again with lemon curd. I've made lemon curd before but, it was several years ago. I made a sponge cake and spread the lemon curd on it and rolled it up. It was mighty tasty.


I'm using Alton Brown's recipe because you know, he's Alton and I have a thing for science loving guys who cook well and wear glasses. *sighs*

I am most definitely not a photographer so please bear with me! Well, first we need some nekkid lemons.


Here's their clothes.



Alton says we need to juice those nekkid lemons and if we have less than 1/3 of a cup, to add water until we have 1/3 of a cup of joos.



This is all joos so I poured off the excess and put it in the refrigerator for later use.

Partially frozen egg yolks, please meet your dance partner for this evening, sugar! Those egg yolks look like mighty sad don't they? I actually wasn't supposed to have them on the stove yet so I removed the bowl and whisked them till they were smooth, (well smoother, since they had been frozen and all that jazz) and added in the zest and joos.



Then I put the bowl back on top of my pan of boiling water and whisked until everything lightened up and was thick enough to coat the back of a spoon. Then I stirred in the pats of butter, poured it into a container, topped it with some cling wrap, and let it hang out in the fridge for a bit.



A couple of hours later I went in there and peeked at it. The specks are the zest. Remember these yolks were frozen so they don't blend as nicely as fresh.



Mr. Hairball comes home a couple of hours later and I tell him I made lemon curd. He looks puzzled and asks if he likes that.(Yes, that really does happen. The first time he asked me that I thought I had wandered onto the set of some cheesy sitcom.) I pull it out of the refrigerator and spoon out a small bit for him to try. He says it is good and we have dinner. Later, I ask him if he wants some of the leftover butter cake and his eyes light up as he gets an idea. He asks me to cut him off a piece of cake and split it in the middle and put down a layer of lemon curd.



It broke a little during my machinations. Sorry about that.

6 comments:

Kelly said...

Lemon curd and butter cake ... yum! Your curd looks lovely.

Lidian said...

You did a great job! It looks really good.

I also think Alton is the best. I love watching him and I will pretty much do whatever he says (tee hee)...

Hairball said...

Thanks Kelly and Lidian!

I enjoy watching him even when he is making something I would never, ever, make just because he makes it so darn entertaining!

Donna-FFW said...

I think this looks amazing. I am way impressed, I have never made my own and this loks awesome! I am saving it!

Amy said...

hi there hairball, thanks for your birthday wishes at my blog. Lemon curd is what's called lemon honey here in NZ, it's nearly lemon time here as we are on the cusp of autumn and I love to make this recipe with the lemons off my tree, it's delish!

Hairball said...

Hi Amy! I like the term "lemon honey". I bet it is quite delightful when made with your own fresh lemons.

Hope your birthday was everything you had hoped for it to be!