Passionfruit curd, lemon curd, lime curd - and about a million other flavors of curd I wish I could remember. My memory might be slightly skewed, but the way I picture makes me so happy: A little white store with walls lined with curd. While I was in Hawaii, I believe on the Big Island, we went into a store that blew my mind. I suppose I should be saving this rant for a time when I make poke for you all, but I can't talk about Hawaii and not talk about poke! It's buttery and smooth, with a flavor unlike anything else. It's creepy to look at and try the first time, but SO worth the gross-factor. Poke, as the aforementioned food is actually called, is without a doubt my favorite food. Especially if it's raw, cut into cubes, and seasoned with something delicious. You can't go wrong with a culture surrounded by the ocean - fish will win me over in any situation. I suppose learning about the history (which is an awfully sad story and does NOT make the United States look charming) highlighted this for me in a way I wish all Waikiki tourists could see.īack to the food.
Every state has it's own special flavor in some way, but Hawaii takes the cake on having a unique culture. I, having never been to Hawaii before, had no idea what a culture Hawaiians have. Aside from all of that, we also spent a lot of time trying new foods. That last one was our #1 goal, and we succeeded mightily. Tough life, huh? It was fantastic! We spent the term hopping from island to island, having class on the beach (in our swimsuits), and looking for high rocks to jump from into the ocean.
Lime Curd: substitute lime juice and increase grated lime peel to 2 tablespoons.Shelf Life: MUST BE REFRIGERATED! Keeps 2 weeks.Transfer to whatever storage container you want: either a large one or several samll ones.Add the rind, continue stirring until well-blended.Pour into a heat proof 4 cup measuring cup and stir in the cold butter pieces, which cools down the mixture quickly. Remove from heat and immediately pour through another sieve to catch any "scrambled egg bits". Cook until the mixture coats the back of a wooden spoon.DO NOT HURRY THE PROCESS OR THE EGGS WILL CURDLE! Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10-15 minutes.(Sieving removes any shells or albumen heavy saucpan prevents curdling.). Strain the egg yolks through a sieve into a medium-size heavy saucepan. Beat the egg yolks until well blended and lemon yellow in colour.That would be four whole eggs to the six egg yolks." NOTE: If you do not want a dense, eggy Lemon Curd, use WHOLE EGGS for the recipe, rather than egg yolks. However, after 15 years of making this one curd recipe, I've found the little bit of extra time involved in creating it makes for a superiour end product. And some curd recipes have you dump everything together in the pan so that sure makes it simple. 3) A second straining removes any possibility of "scrambled eggs" from your curd! 4) Adding the chilled butter, cut into pieces, to the eggs does two things: it rapidly cools down the curd so it doesn't continue to cook and also the buttery flavour is not changed by cooking with the yolks! 5) Adding the zest after the curd is cooled creates a smooth, flavourful but not bitter curd!Īre these steps too many for some people? Oh, I'm sure of it, especially the straining steps. Cooked zest just becomes more bitter, even without the white pith. 2) Cooking the mixture WITHOUT the zest creates a "softer", less bitter curd. THIS recipe changed my mind: soft, teasingly tart, the ability to make it tarter or softer in flavour all had me saying "THIS IS THE WORLD'S BEST LEMON CURD!!!" I've never tried another recipe since, even Martha's "New & Improved" curd recipes, where she seems to have forgotten what she taught us fans of hers, so many years ago.Īccording to the article, the reasons why THIS curd recipe is so superior is the following:1) Beating the egg yolks until rich yellow and then straining the first time creates a smooth, albumen-free base. Too thick, too tart and short shelf life for the very high price. I had only ever purchased lemon curd prior to this recipe, and wasn't impressed with it. "When Martha Stewart first published this recipe in her Martha Stewart Living Magazine in 1995, she had an entire article explaining the "where's/how's/and what not to do's" with regards to lemon curd.
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