I’m on a bit of a citrus kick right now. I’ve read about Meyer Lemons, and how delicious they are, on many a different blog, but last week was the first time I’ve seen them here in Halifax. Produced by Sunkist, the bag reads ‘cross between a lemon and a Mandarin orange – a culinary favourite!‘.
Just before Christmas, Sean’s Aunt Anita gave me a box of cookbooks and handwritten recipes that had belonged to her mother, Sean’s grandmother, Miny (short for Elmina – pronounced MY-nee) – aka Nanny Neil. One of the books in the box I’m sure is familiar to many – the 1970 classic Out Of Old Nova Scotia Kitchens.
This morning, flipping through Nanny Neil’s copy of Out Of Old Nova Scotia Kitchens, I came across a recipe for Lemon Curd. I LOVE lemon curd, and remembered reading on My Baking Addiction that you could microwave it, so I thought I’d make a half batch to test and see if was any good.
Holy freakin’ shit.
GO MAKE THIS RIGHT NOW.
I ate half a jar with a spoon and felt like I was going to barf after but FRIG it was SO WORTH IT.
1 C sugar
1/4 C butter
pinch of salt (optional – not included in the recipe, but I usually add a pinch to any curd I make)
– In a large microwaveable bowl, ***whisk eggs + sugar until smooth*** – zest all 3 lemons into the eggs and sugar and then juice them right into the bowl – break butter into small pieces with your hands and throw into bowl – whisk everything together
– Microwave, one minute at a time, for 5-6 minutes, whisking between each minute ‘until it is as thick as honey‘ (Out Of Old Nova Scotia Kitchens, p 171) – mine took 6 minutes – pour into a jar – refrigerate
***IMPORTANT*** – IF YOU DO NOT WHISK YOUR EGGS AND BUTTER SILKY SMOOTH FIRST you will end up with cooked scrambled egg bits. That’s fine but IF THIS HAPPENS – pour your curd through a sieve BEFORE you jar it. It will pretty much run right through – you may have to press the last bit with the back of a spoon. The sieve will catch all of the scrambled bits.
***ANOTHER NOTE*** – Wednesday January 29, 2014 – I made this recipe again, with 3/4 C of sugar instead of a full cup – it was really nice – more tart, less sweet – BUT IT COOKED FASTER – 4.5 minutes