I won a year's supply of beautiful Heirloom eggs from Pete and Gerry's Organic Egg Farm in New Hampshire and decided to divert them into a variety of eggy heirloom recipes. It's that time of year my sister, Mandy Jones and I get together to make holiday food baskets for family and friends. This year we decided to develop a variety of flavored curds, starting with our favorite, lemon. We worked out this recipe together, as we quite often do. We have such different palates; collaborating is a good way to ensure balance. Plus, it's a great way to spend quality family time together.
After juicing ten medium sized organic lemons, we quadruple strained it. Twice through a fine, mesh sieve and twice through cheesecloth to make sure no pulp messes with the consistency-- we both love super smooth, creamy curd. I also zested the dickens out of the lemons which yielded about 4 heaping tablespoons of zest.
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| Ameraucana eggs (L) Marans Eggs (R) |
We decided to make two different curd batches. One using Pete and Gerry's Marans eggs, which are dark brown with bright yellow yolks and one using the larger, pale-green shelled Ameraucana eggs. The strikingly different colors of the yolk and amount of protein in the larger eggs would inevitably make the two curds visibly different. Each batch required 8 eggs: 4 yolks and 4 full eggs.
A double boiler was set to medium heat. Add the sugar and whisk in the lemon juice. At this point we mix in 2 teaspoons of cornstarch, which eventually helps thicken the curd.
Once the sugar lemon juice mixture is fully incorporated, add the eggs and continually whisk, making sure to stir up from the bottom and scrape the sides. After 3 or 4 minutes, add in the butter by the tablespoon. Just keep the curd moving and it will thicken. Whisk 15-20 minutes. If it doesn't look like it's thickening, turn up the heat a bit. It should end up having a Hollandaise/pudding-like consistency. Remove from heat and mix in lemon zest.
VOILA! A luscious lemon spread.
Jar while it's still warm since it has to go back into a water bath to seal the lids. If you plan to save some for immediate consumption, be sure to cover and refrigerate it. Skin forms on the surface if left to cool in open air.
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| Marans (L) / Ameraucana (R) |
We could totally tell the difference between the two eggs in color, taste, and yield. We expected the brown Marans eggs with their super bright yolks to yield a yellower curd, but on the contrary, it is noticeably darker (almost orangey) and not as vibrant as the curd using the larger, pale green Ameraucana eggs. The later also yielded one cup more than the brown because the green eggs are so much bigger. A taste difference was subtle, but still obvious. The Ameraucana curd is a little creamier tasting; probably because there is more egg white/protein than the Marans, which ended up a bit tangier tasting. No matter which eggs you use, this curd recipe consistently turns out amazing. Vibrant. Bright. Lemony.
NEXT UP... ORANGE CURD.
RECIPE: Yields 4 - 5 8 oz. mason jars (about 4-5 cups)
2 1/3 cups sugar
1 cup lemon juice- fresh squeezed from approx 5 medium sized organic lemons;strained
2 teaspoons cornstarch
8 eggs (4 large eggs /4 large egg yolks)- I prefer the Ameraucana eggs as they are larger
3/4 cup butter, soft
2 heaping tablespoons lemon zest
Set up a double-boiler over medium heat. When water is simmering water, add sugar and whisk in freshly- squeezed lemon juice.
Mix in eggs and yolks. Continue whisking over medium heat 15 to 20 minutes, or until the mixture thickens. Be sure to stir up from the bottom and along the sides to keep it from clumping or burning. Try not to overwhisk, but keep a steady smooth blending motion.
Whisk in butter and continue to stir until curd becomes a smooth, thick mixture the consistency of pudding or Hollandaise sauce.
Remove from heat. Mix in lemon zest
Pour into prepared canning jars, seal the lids in a water bath.
Spread on toast, poppy seed bread, or use for making lemon tarts.
Better yet, just eat by spoon full like we did!
