Easy Lemon Curd

Happy 2021!! May the vaccine keep COVID-19 away, and return us a bright future with health, peace and joy!

This was my little kitchen project on New Year’s Day. My friend Amy gave me a huge bag of Meyer lemons from her garden, so I made lemon curd. It was my first try and it turned out very good– tangy and finger licking delicious.

This recipe I used calls for a much simple method than the traditional egg tempering process. The approach is to mix everything up (even to small lumps) first, then it’s easier to let the stove heat slowly melts the butter and sugar. Since eggs are already beaten so less chance of chunks of cooked egg whites, which is further aided by whisking continuously. I cooked it in a pot at low heat. The key to success is to whisk continuously so that eggs will not form as it cooks. I only made minor changes like increasing amount of lemon juice and also added salt.

Easy Lemon Curd (adapted from Allrecipes.com— Perfect Lemon Curd, makes about 2 cups)

Ingredients:

1/2 cup (1 stick) unsalted butter– room temperature
3/4 cup sugar
Zest of all lemon used– finely grated (optional)
1/4 tsp salt (optional)
3 eggs
1 cup fresh lemon juice

Method:

1. Place butter, sugar, lemon zest and salt in a mixing bowl. Mix to combine.
2. Add in eggs, one at a time, until eggs are beaten well. Pour in lemon juice. It’s okay if the mixture has lumps.
3. Transfer to a non reactive pot (stainless steel, ceramic etc) then cook on the stove at low heat. Be sure to whisk continuously to avoid pieces of cooked eggs. As it cooks the lumps will dissolve and the lemon curd will thicken slightly. To check if lemon curd is done, dip a spoon into the curd, run your finger across lemon curd on the spoon. If the finger line stays clean then it’s done.
4. Remove from heat, and cover the surface of lemon curd with plastic wrap to prevent skin from forming. Once cooled completely, lemon curd can be stored in the fridge (4 weeks) or in freezer. The lemon curd will thicken further after its chilled.

Regina’s Note:

• Lemon and Sugar: I used Meyer lemons, which is less tart. If Eureka lemons are used, or if you prefer sweeter lemon curd, adjust sugar accordingly.

• Whisking and Stove Heat: My stove heat was slightly above low heat, but then I also whisked fast like 2-3 whisks per second. If you whisk fast you can turn up the heat slightly, otherwise keep it at low– you’ll eventually get there but takes longer time. Be patient as you don’t want to eat cooked egg pieces in your curd.

• Lemon curd keeps 4 weeks in the fridge, but can be frozen or canned for longer shelf live. However frozen lemon curd keeps its color, taste and texture well better canned ones (which might change color after 6 months).

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Lemon Blueberry Jam

I am not a huge fan of blueberries despite of its antioxidant goodness, let alone blueberry jam, until our 2019 family summer road trip to Pacific Northwest. We were checking out interesting stuff at a local farmers market in Newport, Oregon and I tasted this delicious lemon blueberry jam. Of course I had to buy a jar to bring home (also bought chocolate cherry jam which is to die for!). And of course that jar of refreshing blueberry jam was long gone. Luckily there is ingredient list on the jar lid (I keep it so I’ll be able to replicate the flavor when I have time to play with jam), and there’s such thing called internet…

There are all kinds of recipes online. What I like about this recipe is that it doesn’t require pectin. Pectin is not cheap. I don’t like my jam too sweet but in order for the jam to set to a consistency it needs certain amount of sugar to activate the pectin. So my struggle with jam making is always either too runny or too thick. I switched out the limes and used lemons and it worked just fine… maybe a little sweeter to my liking, but the lemon zest makes it refreshing at the same time.

Lemon Blueberry Jam (adapted from Fabfood4all— Blueberry Lime Jam, yields four 8-oz jars)

Ingredients:

4 cups blueberries
Zest of 2 lemons
3-4 tbsps fresh lemon juice
3/4 to 1 cup sugar

Method:

1. Prepare jars, lids and rings– wash them and rinse. Boil glass jar in hot water, add lids and rings to simmer. Turn off heat and let stand in hot water until ready to use. Chill a saucer in the freezer for set test later.
2. Rinse blueberries, then put all ingredients in a saucepan at medium low heat, stir until sugar dissolves. As for lemon juice and sugar, use less amount first then taste and adjust. Add more if needed.
3. Once sugar dissolves, crush half of blueberries. Turn up heat to medium high so it’s boiling. Stir continuously for 8 minutes. Remove jam from heat.
4. Place a spoonful of jam on chilled saucer then put it in the fridge for 1 minute. Run your finger through the chilled jam and it should look like soft gel. If not then cook jam for another 1-2 minutes.
5. Carefully remove jars, lids and rings from hot water and drain. Fill jam to 1/2 inch of jar top. Wipe clean any spills on the rim. Place lids and screw the rings to loosely fit.
6. Canning jam– put filled jars in boiling water. Water level must at least 1 inch above top of jars. Cover and boil for 10 minutes. Remove jars and cool on a rack for 24 hours to set. If the canning process is successful the jars will produce a ‘popping’ sound during cooling, which means the lid is sucked down and sealed tight. If not then repeat canning process. After 24 hour cooling time, screw the lid rings tight. Store in cool dry pantry for up to 1 year. For failed canning jams, store in freezer or refrigerator for up to 3 weeks.

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Thumbprint Cookies

Besides stained glass cookies, this is another new cookie I baked this year for Christmas. I got the recipe from Just A Pinch Recipes. It’s quite simple, although I needed to add about 1/2 to 1 cup more flour because the dough was just too wet and sticky. I think the reason might be that I cheated on softening the butter– I use the quick microwave way to soften, and I warmed it up a bit too long. Anyway, lesson learned…

Some thumbprint cookie recipes suggest filling the jam on top of unbaked cookie dough, while others say add the jam after the cookies are baked. Well, I did the hybrid part– baked cookies, added jam, and baked for a few more minutes. I did this because I was hoping the extra baking time will dry out the jam a bit more, so the jam filling won’t be as thin runny and more on the thick sticky side. The results: No much difference. The main thing is the jam itself– I used pineapple preserve and raspberry jam. After final baking, while pineapple jam was still thick and nice in the thumbprint area, the raspberry jam was starting to overflow the edge of the cookies (it gave a smooth touch on the jam surface though). If you want a crunchier cookie texture, I suggest you bake the cookies and store in airtight container. Only add in the jam on the day of serving (you can add jam and bake a few more minutes if desired). Once the jam is filled, it will soften the cookies over time.

Thumbprint Cookies– Baked, waiting to be filled with jam.

Thumbprint Cookies Recipe (adapted from Just A Pinch. Makes about 30 cookies)

Ingredients:
1/2 cup (1 stick, 4 oz) unsalted butter– softened
1/3 cup sugar
1 tsp vanilla extract
1 egg, separated
1 1/2 cup flour– add more later if needed
4 tbsp dry whole milk powder
1/4 tsp salt
3/4 cup chopped toasted hazelnuts

Method:

1. Preheat oven to 350°F. Line a large baking pan with parchment. Combine flour, milk powder and salt.
2. Cream butter with a hand mixer. Add sugar and cream until it’s fluffy. Mix in vanilla completely, then mix in egg yolk blend well.
3. Use a spatula to mix in flour mixture, in a stir-and press motion, until the it forms a dough. Roll the dough into thin long log of 1 inch diameter. Cut into pieces and roll each piece into a 1 inch diameter ball.
4. Whisk egg white in a bowl until it gets frothy. Place chopped hazelnut in a separate bowl.
5. Dip each dough ball into egg white, then roll it in chopped hazelnut to cover completely. Place the dough on baking pan, about 2 inches apart. Use your thumb to press down the ball to make a deep indentation.
6. Bake for 15-18 minutes. Remove from the oven but maintain oven temperature. If the cookies lost its indentation then press down further with a spoon to make indentation deeper (do it while the cookies are still hot).
7. Place about 1/2 tsp of jam onto the indentation. Bake for another 5 minutes. Remove from the oven and cool on a rack. When cookies are cooled completely, store in air tight container, adding parchment paper between each layer to prevent jam sticking together.

Regina’s Note:

• Besides chopped nuts, you can also roll cookies in shred coconuts, sugar or simply none at all.
• Don’t be limited by sweet jams. Jalapeno jam, cream cheese (flavored or plain) can also be used to create different flavors. Be adventurous!
• For crunchier thumbprint cookies, just bake the cookies itself without jam and store in air tight container. Only fill in the jam on the day of serving.

Thumbprint Cookies– I added some chili powder to some pineapple jam filled thumbprint cookies… looking for a sweet and spicy taste.

Thumbprint Cookies– I used pineapple jam and raspberry jam for the filling.

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