Thursday, December 26, 2013

Ginger-Lemon Curd

I whipped up a ginger-lemon curd to slather on my Qui-Gon Jinn-gerbread Coffee Cake and Muffins. Delicious and easy. I could eat this by the spoonful. Wait, I do eat it by the spoonful!

4 organic Meyer lemons
3/4 C organic granulated sugar
8 T butter
8 large egg yolks
1 T ginger syrup
1/2 t ground ginger

Zest the lemons, squeeze and strain the juice. Combine the zest, juice, sugar, ginger syrup and butter and bring to a boil. Meanwhile beat the yolks. Add 1/3 of the boiling liquid to the beaten yolks then add the mixture back into the boiling liquid. Add ground ginger. Continue beating over medium heat until it thickens. Be careful not to let the curd boil or it will scramble. Pour the curd into a bowl and press plastic wrap against the surface to prevent a film from forming. Chill completely. Spoon into sterilized jars and keep in the fridge.

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