Welcome to another installment of the Secret Recipe Club! My assigned blog for this month was Culinary Adventures with Camilla. I really wish Camilla had about About Me page (hint, hint!), because from what she cooks I think she must be a fascinating person!
Being not quite that brave, I chose a cherry biscuit recipe that I thought my family would devour. I love biscuits in any shape or form. I’ve always wanted to make lemon curd, too, and that is what Camilla recommended to go along with the biscuits.
Because I didn’t have any ginger syrup or any idea where to find some, I made a vanilla-lemon curd using plain old vanilla syrup like you find in the coffee aisle. I’m not a huge ginger fan, anyway.
I found that: (a) if you use raw (turbinado) sugar in your lemon curd, it’s going to be brown, not yellow; and (b) it’s really hard not to let the eggs scramble. I had my stovetop on the lowest setting and I STILL had to pick out a few strands of scrambled egg. I was going to strain it, but then I would have lost all my lemon zest.
[Camilla’s lemon curd is yellow even though she said she used raw sugar. Maybe there is a lighter color of raw sugar I don’t know about. You can substitute plain old white sugar, too, and I’m sure it will be fine.]
All in all, I think the dish turned out lovely. The biscuits are less fluffy than a normal cut-in-the-butter one, but they’re easier! And I adore the super-tart lemon curd. It has the slightest hint of vanilla. If you wanted to up the vanilla factor, you could add in some good vanilla extract or the inside of a vanilla bean or more vanilla syrup.
Zest the lemons, then juice over a fine-mesh strainer to get rid of any pulp. (I had about 1/2 c. lemon juice and 1/3 c. zest.)
In a small saucepan, combine lemon juice, zest, sugar, butter, and vanilla syrup. Bring to a boil.
Meanwhile, whisk egg yolks. Stream some of the boiling liquid into the eggs, whisking rapidly, to temper the eggs. Turn your stovetop down to low to medium-low, making sure liquid is no longer boiling. Add eggs/liquid back into it, whisking continuously. Continue to whisk until mixture is slightly thickened, never letting boil.
Pour into a bowl and cover with plastic wrap, pressing the wrap onto the curd so a skin won't form. Cool completely. Use as you would jam or jelly. Keep refrigerated.