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Sunday, January 31, 2010

Texas in a Thousand Pieces, and Lemon Curd

  Mom got her puzzle put together--all 1000 pieces.  It looked impossible when I dumped all them out on the card table, but it is amazing how a person can gradually find pieces that fit.  Down toward the last I swore some of the pieces had to have been lost, because there was no way the rest could fit.   
I had Saturday School for boys who had missed too many days.  Six hours of solid teaching with a 30 minute break at lunch, wore me out, and I only managed to try out one new recipe--Lemon Curd.  I have never sampled it, not even when I had a chance way back in the day.  One of the Home Demonstration members made me a batch, and foolish me I was too picky to try it.  She was English and from Canada, and Lemon Curd was a family favorite of hers, and I know it was good.    All you need is sugar, egg yolks, fresh lemons, and butter, of course. I think one tablespoon is worth two Weight Watcher points.  I didn't think it would ever thicken up, but it does very quickly.  I cooked mine too much to suit me, so, remember, it sets up when it cools, and if it is going in the refrigerator, it sets up even more.  This is really good in tarts, or on slices of pound cake--anything that goes with a good lemon sauce.

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This is the make-shift double boiler I had to use, because I have yet to see one in the stores I prowl on a regular basis.  Here is the recipe.   
 Lemon Curd   
5 egg yolks
1 Cup sugar
pinch of salt
4 lemons, zested and juiced to make 1/3 C.
1 stick butter, cut into pats and chilled
Method of Preparation
1.  Add enough water to a medium saucepan to come about an inch up the side of the pan.  Bring to a simmer over mdium-high heat.
2.  While the water is heating, mix the yolks, salt, and sugar with a whisk until smooth.
3.  Add the 1/3 cup juice (you can add water if there isn't enough juice in the lemons).  Whisk until smooth.
4.  Put the mixture in the top of a double boiler, or an oven proof bowl.  Do not allow the bowl to touch the water.
5.  Whisk while cooking, for about 8 minutes or until thickened.  
6.  Add the pats of butter one at a time and whisk until each pat is blended.  
7.  Pour into a clean container, and put a layer of plastic wrap on the surface of the curd.  This can be refrigerated for 2 weeks.                                                                              

7 comments:

  1. You didn't tell us what you tried it on. It sounds so good, I could eat it just like it is! Ha! Sweets have been pretty skimpy around here, but we need someone here to share with us. Hint, hint!! Of course, after last year and it being so cold, I doubt if we will ever get you up here in March again!!
    Miss you!
    It doesn't sound like your weekend was very relaxing!
    We got more snow today!

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  2. I've seen this used in some recipes and they usually say you can buy it, but I've never seen it in stores up here! I'm guessing it would be good on anything with blueberries or raspberries too! Good stuff!
    Was you Saturday anything at all like Breakfast Club (the movie)? That's what I think of when I think of Saturday school!
    Have a great Day!

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  3. I still think you need to mix two puzzles together and put them in one box. That should give Grandma something to do for a while.

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  4. I nave never seen the Breakfast Club, but I can assure you my Saturday School was a lot more boring, with a lot more work for me trying to work the kids. Now, Roberto, I told Mom what you said and she replied, "Oh yes, that sounds just like Robert. I don't need any of that!" I wish I could read that blog that is in front of Traci G. Any translators available?

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  5. YUMMY! I hope there is some left this weekend when we are down! And 2 points a tablespoon??! OMG. But, totally worth it, right?!

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  6. I think the comment in front of Traci's is not one you want translated. And you might want to delete it.

    Robert and I are on the same train of thought. Especially if you did two gardening scenes or mountain scenes. Those are impossible. You'd come home and find a smoking pile of cardboard on the step, one afternoon...

    Lemon curd is DIVINE!!! Mmmmmmmmmmmm. I can't believe you didn't just stick your face in the bowl and start shlurping it up! Lemon and blueberries go really well together; I'll bet it would crown a blueberry coffeecake perfectly.

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