{"id":194,"date":"2019-03-16T23:00:10","date_gmt":"2019-03-17T03:00:10","guid":{"rendered":"https:\/\/www.faustfamilyfarm.com\/?page_id=194"},"modified":"2019-03-16T23:03:38","modified_gmt":"2019-03-17T03:03:38","slug":"lemon-curd","status":"publish","type":"page","link":"https:\/\/www.faustfamilyfarm.com\/?page_id=194","title":{"rendered":"Lemon Curd"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.faustfamilyfarm.com\/wp-content\/uploads\/2019\/03\/Lemon-Curd.pdf\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"This recipe uses the following Faust Family Farm products:  (opens in a new tab)\">This recipe uses the following Faust Family Farm products: <\/a><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Eureka and\/or Meyer Lemons <\/li><li>chicken or duck eggs<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Lemon\nCurd is a food which people either love or would rather leave. It can be used\nas filling for cakes, cheesecakes, or cookies, topping on sugar-type cookies,\nput on toast or English muffins, eaten just as it is. I\u2019m one of those people\nwho LOVES to eat Lemon Curd like a pudding.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Lemon\nCurd is incredibly simple to make. The main concern is keeping the temperature\nlow enough that the egg whites do not cook and turn white and lumpy.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>After\nmaking it three times, I happened to see two women make it on YouTube. Every\nrecipe is different.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>My\nbasic recipe comes from the 1997 revision of The Joy of Cooking, p. 998.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Lemon Curd Ingredients &amp; Directions<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a medium stainless steel or enamel saucepan, whisk\ntogether until light in color:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3 large\neggs <em>(I used duck eggs)<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1\/3 cup\nsugar <em>(I used Florida Crystals evaporated\ncane juice)<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Zest of\none lemon<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add:&nbsp;&nbsp;&nbsp; \u00bd cup strained\nlemon juice<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 6 tablespoons (\u00be stick) unsalted butter cut into small pieces. <em>(I used salted butter.)<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Whisk over medium heat until the butter is melted. Then\nwhisk constantly until the mixture is thickened and simmer gently for a few\nseconds. Using a spatula, scrape the filling into a medium-mesh sieve set over\na bowl and strain the filling into the bowl. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Then stir in: \u00bd teaspoon vanilla<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Let cool, cover, and refrigerate to thicken.&nbsp; <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Refrigerated, this keeps for about a week. <em>(I kept it for at least 3 weeks just fine.)<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>One of\nthe two videos I saw used 1 tablespoon lemon zest while one only used only 4\ntablespoons butter. Both added the butter after cooking the lemon juice, sugar,\nand<\/em>\n<em>eggs. Both strained the cooked curd. One\nadded the lemon zest as the very last thing. &nbsp;Neither video used vanilla. Both women used\nmakeshift double boilers, a metal bowl over a pot with a bit of simmering water,\nto keep the eggs from separating. Much of the thickening will happen after the\nLemon Curd is refrigerated.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>The\nfirst time I made the Lemon Curd with Eureka lemons. &nbsp;I had a little extra lemon juice left over so\nI just added it. The result was good but quite tart and lemony. It probably\nwould have been very good as the filling in a cake (but I\u2019d eaten it all before\nI could try that). The second time I also used Eureka lemons but I stuck to the\namounts given in the recipe. This was not quite as lemony. The third time I\nused Meyer lemons, which turned out to be much less tart and lemony. I just\nwanted to eat it by the spoonful.&nbsp; Next\ntime I may try equal parts Meyer and Eureka lemon juice.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Commercial\nLemon Curd is very smooth in texture. <\/em><em>The\nfirst time I made it I did not strain the zest out because it seemed a shame to\nwaste the zest.&nbsp; I would say this is a\npersonal call: do you want a very smooth Lemon Curd? Or do you want the\nchewiness of keeping the Lemon zest in the finished product? Adding Vanilla at\nthe end really smooths the flavor.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>I\u2019ve\ngenerally found recipes to be very forgiving if I don\u2019t do exactly what it\nsays. It appears that is very true with making Lemon Curd.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lemon Curd can be used as filling for cakes, cheesecakes, or cookies, topping on sugar-type cookies, put on toast or English muffins, or eaten just as it is!  Recipe uses Faust Family Farm lemons and eggs.<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":107,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/grid-page.php","meta":{"footnotes":""},"class_list":["post-194","page","type-page","status-publish","hentry","without-featured-image"],"_links":{"self":[{"href":"https:\/\/www.faustfamilyfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/194","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.faustfamilyfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.faustfamilyfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.faustfamilyfarm.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.faustfamilyfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=194"}],"version-history":[{"count":3,"href":"https:\/\/www.faustfamilyfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/194\/revisions"}],"predecessor-version":[{"id":198,"href":"https:\/\/www.faustfamilyfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/194\/revisions\/198"}],"up":[{"embeddable":true,"href":"https:\/\/www.faustfamilyfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/107"}],"wp:attachment":[{"href":"https:\/\/www.faustfamilyfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}