Here it is. In case you need it….....
just made another batch and made a noteworthy discovery: if you beat the butter into the eggs and sugar before adding the juice it protects the yolks from curdling at all so you get 0 residue! i’m so thrilled i had to report this right away to you curd lovers!
also, if you want to store it for several months, pour the hot curd into sterilized canning jars, top with sterilized lids, screw on the caps and turn them upside down for 5 minutes so the air at the top can go through the hot curd. then invert them and they will seal. i still store them in the frig to keep the flavor as bright as possible for as long as possible but a cool cellar or wine cellar would also be good.
Reply to this Posted by: Rose Levy Beranbaum | January 31, 2008 2:58 PM #