Meyer Lemon Curd
Traditionally made with lemons, this luscious curd can also be crafted with this week’s Marmalade oranges or Mandarinquats to great effect!
Ingredients:
1 cup white sugar
½ cup unsalted butter, cubed
½ cup strained Meyer lemon juice
Zest from the juiced lemon, in thick strips
Pinch or two of sea salt
2 whole eggs
3 egg yolks
Method:
1. Put a wide mouthed saucepan on the stove with about 2 inches of water in it. Put the sugar, butter, lemon juice, zest and salt in a heat proof bowl that can sit on the saucepan. Heat up all the ingredients aside from the eggs in the bowl over the water bath until the butter is melted, sugar is dissolved and the temperature is warm/hot to touch.
2. Whisk the whole eggs and egg yolks together in another bowl. Ladle a few spoonfuls of hot liquid over the eggs and whisk immediately to temper the eggs. Pour all the liquid back into the bowl on the stove and turn the heat down to low.
3. Whisk very frequently until the lemon curd has thickened and coats the back of the spoon. It will thicken more as it cools. Strain the lemon curd in a fine mesh strainer into a clean bowl and place a piece of plastic wrap or parchment paper directly on the top of the curd so that it doesn’t form a skin. Place in the refrigerator to cool. Curd will last a week in the fridge or you can freeze it for a later use!
Gather ‘Round the Raclette Recipes
This week, gather around to share a rustic and homey meal by the way of the Swiss Alps: Raclette using our own Bella Rossa cheese and served up warm, melty, and draped over seasonal produce such as mixed red and yellow baby potatoes, sweet red onions, and hearty turnips. Also included in this cozy lineup: Fresh multigrain bread, eggs from our heritage breed hens, an array of winter citrus, crisp apples, and a medley of radicchio and salad greens. Enjoy!
Here are a few recipe ideas for the week:
How-To: Make Raclette
Let everyone assemble their own platter of provisions to top with melty Bella Rossa cheese!
Blood Orange, Radicchio & Fennel Salad with Citronette
A light, bright and refreshing addition to your table!
Meyer Lemon & Orange Citronette
Crafted from a beautiful mixture of winter citrus, this light, yet punchy, vinaigrette is lovely drizzled on fresh garden greens.
Pickled Red Onions
Quick-pickled in vinegar, these onions are a wonderful complement to this week’s raclette.
Brown Sugar-Baked Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.
Meyer Lemon Curd
Serve this classic curd from Gourmet magazine alongside slices of pound cake for an easy and elegant dessert!
Blood Orange Marmalade
This easy marmalade is a wonderful way to capture the best of the winter citrus season!
Meyer Lemon Curd
Serve this classic curd from Gourmet magazine alongside slices of pound cake for an easy and elegant dessert!
Ingredients:
1½ cups sugar
4 whole eggs, beaten lightly
4 additional egg yolks, beaten lightly
1 cup fresh Meyer lemon juice
5 tablespoons freshly grated lemon zest
2 sticks (1 cup) unsalted butter, cut into small pieces
Method:
1. In a heavy saucepan whisk together the sugar, the whole eggs, the yolks, the juice and the zest and cook the mixture over moderately low heat, whisking, until the sugar is dissolved.
2. Add the butter, cook the mixture over low heat, whisking, for 10 to 12 minutes, or until it registers 160°F on a candy thermometer, and transfer it to glass jars. The curd will keep, covered and chilled, for up to 2 weeks.