Tuesday, March 9, 2010

Day 213: Rosemary Infused Lemon Curd

Yield: 2 cups
Time (Start to Finish): 45 min

3 egg yolks
½ cup sugar
2 lemons, zested and juiced
½ stick butter
2 sprigs rosemary, lightly chopped

1. You will need a pot filled with 2 inches of water on med heat and a metal or glass bowl that fits over the pot but doesn’t touch the water
2. You will also need a strainer set aside, and a container for storing, and you should measure all ingredients and have ready
3. In the bowl, combine the eggs and sugar and which it until it is smooth and a little yellow
4. Place bowl over and whisk with the lemon juice, zest, and the lightly chopped rosemary. Make sure the pieces are big so they don’t go through the strainer in the end
5. Whisk until it thickens. It will take about 5-10 min, so be patient and stay with it. You don’t have to whisk it fast, just keep it moving and the bottom scraped so the eggs don’t curdle.
6. Once mixture is thick and coats the back of a spoon, take off the heat and add the butter, still whisking.
7. When the butter is melted, pour mixture through the strainer into the container. This removes any cooked egg and the rosemary.
8. Place a piece of plastic wrap sitting on top of the curd, and then close the container. Enjoy for 5 days!

Rating: 4.5 strawberries
Notes: This was a last minute idea! I was planning to make some other thing, and I suddenly I remembered I had everything I needed for lemon curd, and the added touch of the rosemary. I love combining savory and sweet, and this is perfect. The rosemary isn’t overpowering. It is a perfect little flavor in the end. I like this with some popovers, or a brioche, and you can just spread a little on. You can even thin it with a little whipped cream and decorate a cake with it. It takes a little time, and patience, but it is pretty simple to make curd…I know, the name is gross too. I made this early in the morning before going to the Monterey Bay Aquarium!

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