I was a little to ambitious and tried to make four things at once! Lets just say it turned out edible, and that's half the battle.
I love lemon curd. It makes me happy when I can sit at my computer eating it straight from the jar, which isn't as bad as it sounds, since I'm the only one who eats it at my house.
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.
Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth.
Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.
Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
My stove was being incredibly difficult (hate electric stoves!) so I took some time to make meringues. Basically the same recipe I used before, but without chocolate (boo hoo).
Then I moved on to clotted cream and butter. Sadly no pictures of the butter being made since I needed two hands and far more arm muscles than I possess. It was hard and I made more of a soft creamy butter. It was awesome on crackers but is all gone now. I had my cleaning crew on hand in case there were any spills.
Ok, clotted cream!
Ingredients: 2 cups heavy cream. Duh.
- Cook cream in top of double boiler over simmering water until reduced by about half. It should be the consistency of butter, with a golden "crust" on the top.
- Transfer, including crust, to bowl. Cover and let stand 2 hours, then refrigerate at least 12 hours.
- Stir crust into cream before serving. Keep unused portions refrigerated, tightly covered, for up to 4 days.
Sadly the clotted cream really didn't get there. I was cooking it for hours and eventually had to go to bed so I could survive at work the next day. It did begin to clot, but yeah, it didn't fully get there.
But I tried, and that's the important part. One of these days I'll make it well, but not today.
Bonus shot of meringue:
(I whipped them too much, but they still came out tasty)