Winter comes with darkness, less sunlight, less warmth, and less happiness for me. Living in the big, cold city of New York either created my SAD or enhanced it. Either way, winter is a struggle around here. (And a common topic around here, it seems.)
Lucky for me, the transition to a New Year was full of time with people whom I love and love me. Many conversations about what we all want to be doing with our lives and careers. Conversations about all the BS in the world and how to work around it or break it down. And working on projects that are fun and inspiring. Basically, not to be cliche or anything, but creating a plan on how to kick ass in 2015.
Finding my light in my career means getting back into the kitchen to create. One friend whom is inspiring the focus, Nicole, gifted me with some beautiful CeeBee’s citrus. Citrus is definitely my light in winter. I go gaga for any type of orange, and lemons and grapefruits are always inspiring to my preserving brain. This special mammoth Baboon lemon that she gave me smelled spicy and savory. She told me to keep it simple – make a cocktail or something with it. Let it shine on its own.
At the same time, an invitation to the Foodstand food swap landed in my lap. Share the light, my brain said. I fell through the rabbit hole and landed on lemon curd. Butter, eggs, sugar and LEMON. Yes, that’s something I can do.
The swap was a blast, as expected. Among a much longer list of items I got, there is an amazing lemongrass Thai sausage, chili [!!!] granola, some apple moonshine from a fellow North Carolinian, infused salts, a sambal that I can’t wait to crack into. And rave reviews about the lemon curd.
So here you go. Substitute that baboon lemon zest and juice with any crazy citrus you can get your hands on. Or keep it classic with a traditional lemon. You’ll appreciate the sunlight it brings to your winter pantry.
Baboon Lemon Curd
The batch as written is quite large - great for freezing, sharing or both. Feel free to cut the recipe in half or third if you prefer Recipe based on this one: http://www.finecooking.com/recipes/lemon_curd.aspx
- 9 oz (18 tbsp) unsalted butter, softened
- 3 cup granulated sugar
- 6 large eggs
- 6 large egg yolks
- 2 cup fresh lemon juice (I used both baboon & traditional lemons)
- 1 tbsp grated baboon lemon zest
- In the bowl of your stand mixer or a large bowl, beat the butter and sugar on medium for 2-3 minutes. Once it looks light and fluffy, slowly add the eggs and egg yolks. Beat for 1-2 minutes, until full incorporated. Mix in the lemon juice for another 30 seconds.
- If everything looks like a curdled mess, don't stress! Cooking will eliminate the funky texture.
- In a large, heavy sauce pan, cook the mixture on low heat until the texture is smooth. At that point, increase the heat to medium and cook until the mixture thickens. You should stir constantly, and never let the mixture come to a boil. The curd will cook for about 15 minutes - reaching 170 degrees on a candy thermometer, or until it leaves a "path" on the back of a spoon. (The recipe linked has a great visual.)
- Remove the pot from the heat and stir in the lemon zest. Transfer the curd into sterilized jars or containers. Refrigerate for up to 3 weeks, or freeze for up to 4 months.