I’m back after a long hiatus from posting anything. Sorry to have kept you waiting for the next blog and recipe. Today’s recipe is my favorite SCD Recipe and a great recipe to stand on it’s own, but I’d highly suggest using it along with the tart shell recipe I posted previously. This time I’m going to share one of my absolute favorite SCD recipes. Honey & Lemon Curd!!
Lemon Curd is a traditional english dish that has changed significantly since its inception in the early 1800’s. Originally it was literally lemon flavored curd. Lemon would be squeezed into milk until it curdled, then the whey would be separated from the curds (now lemon flavored) and the curds would be used in various ways. Now-a-days we tend to create a more refined version of that.
Curd, generally speaking, is flavored eggs and egg yolks, that are cooked gently over a double boiler with a sweetener, and then butter is added….and added….and added….and added… until it tastes like what everything in the world should taste like. It’s a relatively advanced dish that, once you cut through all the pomp and circumstance, can be made very easily with the use of basic technology that we all probably have lying around the house; a blender or food processor.
Before I begin, I should note that this recipe can be amended for yours or your child’s taste. I choose lemon since it’s my favorite and the most common, but have made orange, berry, rhubarb, and various other curds, by replacing the lemon in the recipe with the various flavors (maybe adding an extra yolk or two just to make sure the sauce sets).
I’ll make sure to give you some easy visual cues and simple tricks to make the recipe easier (as I go along).
Honey Lemon Curd
Yield: 24 oz
Lemon juice ¾ cup
Lemon Zest 3 each
Honey 1 cup
Eggs 5 each
Salt To Taste
Butter, cut into 1/2:” cubes 6 oz
Method of prep
- Gather all the ingredients together and have them ready on hand.
- Into an appropriately sized sauce-pot, add all the ingredients except the butter. Place the pot over medium-low heat.
- Chef’s Note: Traditionally, chilled butter is supposed to be added at the end of completing the sauce. This is done to help prevent the sauce from breaking while hot. I would ignore this advice (as a home cook). Add the butter in at the beginning, and then puree the ingredients together to force homogenization. It’s much easier!
- Whisk the ingredients together and stir with a whisk occasionally. Every minute or two scrape the sides and bottom of the pot with a rubber spatula to remove curdled sauce. Continue doing this for 12-15 minutes until the sauce has thickened significantly.
Visual Cue 1: There are a few things to look out for when deciding if your sauce is thick enough. One is a nappe, a french term that denotes if the sauce is thick enough to glaze something. To test this, dip a spoon in the pot and remove it, leaving a thin layer of sauce. Run your finger through the center of the spoon and sauce. Then tilt the spoon so the line you have made is parallel to the floor, allowing the sauce to try and run through the line. If it does…your sauce is too thin, if it doesn’t…you have a nappe!
- Visual Cue 2: As you stir and whisk the sauce, you will notice that small white bits form (and large white curds form on the bottom and sides) in the pot. This should tell you when the sauce is beginning to thicken. These are the eggs that have been dispersed throughout the medium. At this point, keep a close eye on the sauce as it can thicken quickly. When the sauce has thickened appropriately, it will have a thin pudding-like texture.
Scrape the thickened sauce into a food processor or blender. Pulse or blend on high until the small and large curds have been pureed into the sauce again and the mix is homogenous.
- Pour the sauce into whatever serving cup you will eat it out of before cooling it entirely. I prefer pouring it into a baked tart shell instead of a cup, and treating myself to a delicious dessert. Just make sure to let it cool completely before you cut into it.
- Chef’s Note: On many occasions I have used this as a simple and quick frosting for cakes. Just slowly pour the pureed sauce, while still warm, over the cake. Make sure to take the time to spread out the curd evenly while pouring as once this has set…there is no going back!
For other great SCD Recipes from Travis Bettinson, check out:
- A Gluten, Grain Free Tart
- On an Anti-Inflammatory Diet and Miss Starches? Here’s a Recipe for You
- How to Make Salsa Verde Dip