Quick! Run to your local store and see if they still have any Meyer lemons. (Or if you are like my Twitter pal Sheri over at Pork Cracklins, just step out into your Silicon Valley neighborhood and grab a few off of a tree, any old time of year. Yes, I am jealous.) I got the last bag from my local Big Y, but another blogging friend, Theresa at The Craving Chronicles from Virginia was unable to find any more after she made this amazing Quick and Easy Meyer Lemon Curd.
Isn’t it pretty? I saw her post last week and I had to make that curd. I’d never made a curd before, well, unless you count letting milk curdle.
Drink your milk!
Well then chew it!
(Name that show.)
Anyway, the curd! Theresa promised it was easy and no tricky egg tempering. And then because I am lazy and didn’t want to whisk continuously…
…so I used the Robo-Stir! Remember this cool little gadget I got for Christmas? Super handy for the continual whisking in life. Wait, back to Theresa. You have to read her blog because she has a sweet tooth like me and is always coming up with the most tasty looking treats. And, another thing I discovered I like about her is she also has an electric stovetop. Indeed, woe is us. It’s cool though, you adapt, you know? And she said the curd took 10+ minutes on her dial that goes from 1 – 9. My dial goes from 1 – 9, plus one more notch to high. So I set mine on 3 also and it took 20+ minutes. The Robo-Stir was indeed my friend for this little project. I just kept checking it with my probe thermometer, which sends me off on another tangent – does anyone truly have an “instant” instant read thermometer? I’ve never had one that’s really instant, they all take their sweet time.
Anyway, after I made the curd I started thinking about what to do with it other than shoving it in my mouth by the spoonful. I flipped through my gigantor Bon Appetit Desserts cookbook and came across this recipe for Strawberry-Lemon Curd Tart. And because I just gotta be me, I didn’t quite follow it exactly.
First, I didn’t notice it called for a 9″ tart pan until after I made the dough. I only have an 11″ tart pan. Okay, fine – for some reason it also has a double thick edge and we don’t need no stinkin’ double thick edge, right? And, okay, it cracked a little, maybe because it was a little thin? No matter!! It all worked in the end.
See? All full of curd. Mmmmmm.
Next, I didn’t have fresh strawberries. What I did have was frozen strawberries from our garden from last year, which I lovingly individually flash froze on cookie sheets before carefully storing them away in freezer bags, which then partially thawed and refroze twice when my refrigerator died and again during Snowtober. The strawberries got all sort of mushed together and crusty and icy, but I was not going to let that stop me either.
Pretty, right? But it doesn’t stop there!! I see from the picture on the Epicurious site with the recipe that the glaze you make with the jam is just supposed to sort of delicately coat each individual berry. I didn’t quite take that approach. I still had a big honkin’ pile of leftover frozen berries and juice. And my sadly previously frozen unfrozen frozen unfrozen frozen mostly thawed berries looked a little drained of color and flavor. So, I took the leftovers, dumped them in a saucepan with all the juice, a bunch of sugar, and a splash of rum just because I could. I boiled the whole mess down till it reduced like a jam and spread it all over the tart, whole chunky berries and all.
Now that’s a glaze, baby! What that isn’t is a very clear picture. Did I tell you the story about how I broke my camera and brought it back with my extended warranty and they gave me a brand new one, the newer version of my old one, with a new warranty for five bucks? Which was really cool and all, except I really don’t think this camera is as nice, even if it is more megapixels. I can’t take a decent artificial light hand held shot to save my life. It’s just a point and shoot, but it has manual options and the f-stops don’t go as low. Hmmm. Wow, I am really tangent-y tonight. Anyway! Back to the tart.
It might not be as pretty as Bon Appetit’s but it’s magically delicious. The little tang from the curd goes beautifully with the sweet berries and glaze, and I love the crisp shortbread crust that totally stands up to all the moisture, even if I did roll it a little thin. My husband and I both could not resist seconds! Dessert seconds on a Sunday non-holiday night. And a Monday night. We are wild and crazy!! Wooooo! It’s the tart talking.
I suggest you make it. I don’t have a handy dandy printable because I don’t really have a recipe. I suggest you check out the links above and do as you see fit. Make the curd and eat it all out of the jar, or save it and make a tart. Then, make a tart and use some fabulous, beautiful fresh berries. Wait for native berries. Or not. Follow the Bon Appetit recipe to the letter and make it really pretty, or experiment with some jammy glaze of your own. Just mix up some lemons and strawberries and shortbread crust, mmmkay? And save me a piece. Mine is almost gone.