Who loves lemon curd!!???!! We do. Oh. We. Do. A bright, tangy lemony curd makes the mouth happy and reminds you that summer isn’t actually that far off. Bright clear yellow curds, creamy, buttery smooth curds, all will be experimented with in the next while! But, the favorite so far has been our Meyer lemon curd made with goat milk butter rather than cow milk butter. As we mentioned on Twitter, we weren’t sure that this would make it into jars….so sinfully tasty, we had to resist ‘unnecessary quality assurance sampling’.
Typically a lemon curd is made with the juice of lemons, with the majority of the pulp and pith having been separated and the juice run through a sieve or cheesecloth. As we’d been making marmalade we had a tremendous amount of pulp and pith remaining, and this time, I decided that I would use this remnant pulp mash in creating curd.
Adding water, I cooked the mash until very, very soft and most of the pith rendered smooth. I set this aside, then in a separate sauce pan melted the goat butter, added the whisked eggs and added the sugar whisking until well dissolved, before returning the mash to the sauce pan. I cooked this mixture over medium heat (careful not to boil as this will cause the mixture to curdle).
It is creamy, smooth, slightly sweet and tangy with the mildest hint of a chevre implied at the back of the palette. Immediately it occurred to us that this was a curd that could be used for more than tarts and toast!
Friends of ours at Rain City Eats a local food blog, commented on Twitter that they’d love to heat it up and serve over baked apple crisp and we think this is a fabulous idea! The lemony, mild chevre flavor would pair very well with this combination.
Our other recommendation is to heat it with a splash of white wine and use as a sauce over white fish, maybe add some fresh thyme. Or, as we may or may not be inclined, just eat it straight out of the jar.