So, I wanted to make some lemon curd.
Only thing is I don't have the recipe memorized so I called Hub Man last night and asked him to read it to me over the phone. Well, this he could not do, as it turns out he and his cell phone were up in the attic. [we have the kind of attic that doesn't have a quaint staircase or ghosts with miniature towns set up on ping pong tables either.... please see the movie Beetlejuice for that] Oh, and don't ask me what he is doing in the attic. I'm not totally sure I want to know....
Anyway I told him I would just try to find it on the internet, no matter.
This morning, I found the following in my email inbox... Hub Man's version of the lemon curd recipe, complete with some specific instructions:
Lemon Curdle
3/4 cups of lemon Juice imported from Italy preferred.
1 tbsp. grated lemon peel. (see above)
1/4 cup butter. Yak is ok.
1 1/4 cup of natural sugar
4 eggs, beaten to a pulp, whipped and folded in at the last
Ina double boiler over simmering water ( is that an oxymoron?, what else would one use, oil?? ) combine lemon juice (imported), and the peel butter , sugar. stirring until the butter has melted. Add the whipped eggs to the mixture, stirring constantly with an olive wood spoon (imported). Continue to stir over medium to low heat (?????) ( It's a double boiler, for goodness sakes!) until mixture is quite thick, it should coat the back of the spoon, that is to say, the part NOT licked off.
DO NOT OVER COOK---IT WILL SEPARATE!!!!!!
With a fork, (this is a way to keep out the lumps, much like gravy) put mixture into jars. Seal and slap in the icebox.
It will keep about a month, if longer, give the mould on top to the other half, on his pancakes or waffles
This is a perfect example of why I still keep him around.
Only thing is I don't have the recipe memorized so I called Hub Man last night and asked him to read it to me over the phone. Well, this he could not do, as it turns out he and his cell phone were up in the attic. [we have the kind of attic that doesn't have a quaint staircase or ghosts with miniature towns set up on ping pong tables either.... please see the movie Beetlejuice for that] Oh, and don't ask me what he is doing in the attic. I'm not totally sure I want to know....
Anyway I told him I would just try to find it on the internet, no matter.
This morning, I found the following in my email inbox... Hub Man's version of the lemon curd recipe, complete with some specific instructions:
Lemon Curdle
3/4 cups of lemon Juice imported from Italy preferred.
1 tbsp. grated lemon peel. (see above)
1/4 cup butter. Yak is ok.
1 1/4 cup of natural sugar
4 eggs, beaten to a pulp, whipped and folded in at the last
Ina double boiler over simmering water ( is that an oxymoron?, what else would one use, oil?? ) combine lemon juice (imported), and the peel butter , sugar. stirring until the butter has melted. Add the whipped eggs to the mixture, stirring constantly with an olive wood spoon (imported). Continue to stir over medium to low heat (?????) ( It's a double boiler, for goodness sakes!) until mixture is quite thick, it should coat the back of the spoon, that is to say, the part NOT licked off.
DO NOT OVER COOK---IT WILL SEPARATE!!!!!!
With a fork, (this is a way to keep out the lumps, much like gravy) put mixture into jars. Seal and slap in the icebox.
It will keep about a month, if longer, give the mould on top to the other half, on his pancakes or waffles
This is a perfect example of why I still keep him around.