Eating My Curds And…This Is WHEY Too Good!

Don't worry about those drips on the edge. I...erhmmm... cleaned them up.

Yes, I know. that was really really bad. But admit it, you smiled a little as you groaned. And that is really all that’s important to me with this blog. If I can get just ONE person to maybe smile a little as they read my nonsensical posts, especially if they have had a bad day, then all the eye rolling and groaning is worth it. Because believe it or not, you only see the silly side of me in this blog. Well, usually. I guess I’m not being particularly silly right now. Other than the post title hehehe.

I think sometimes that people can a certain idea of what another is like and if that perception is challenged, they don’t like it. It’s rather a “stay in the box I put you in because it makes me nervous if you try and get out” sort of thing. And I’m not very good at being boxed. I tend to try to claw at the cardboard and make a mess or I bring really bad snacks into the box and it ends up smelling like old Cheetos.

I lost a handful of fans from my facebook page today. I can only guess it is because I brought up personal things on the page… i.e., left the box. I wasn’t silly Janet. I wasn’t cutting one liners or just talking about recipes. I was opening the box and letting you see the person inside of it; letting you see that I have worries and flaws and sometimes gets scared. Guess what? I’m human. I know the vast majority of you realize this. You’re the ones who have grown to care for me, silly jokes and all; sometimes serious and all, the same way I have grown to care for you and your lives.

But, contrary to urban myth and legend, I am a real person here on this side of the computer screen. I have bad days too. Mind you, I still tend to get through them with one liners and bad puns *glances at the post title* because that is simply my personality; laugh at things and you get through them… but every once in a while, the bad day wins.  Today, it’s winning. Tomorrow, I’ll be fine and probably follow this post with one chock full of idiocy because I’ll be embarrassed at my openness. But, while I know there are many bloggers and readers that are going through worse than anything I have experienced, I’m still human. Today anyway.

Thanks for listening. Now, on to the recipe! I made home made Lemon Curd. It had been a while since I had and I was craving it. I like the jarred stuff but it just can’t measure up to home made. I used a different recipe. This one is from Ina Garten and I love it. BUT… and this is a big but (no, not a big BUTT; that would be MY butt.) I made a double batch and I’m not sure if that is what caused the following issue, but OMG, my back STILL hurts. The recipe says that this will take about ten minutes of cooking with constant stirring before it thickens. Logic dictates that double the volume would mean double the cooking time, especially if you use a large enough pot so that there is more surface area and less depth. Right? HA! My back is still killing me today because I stood over that stove for an hour and ten minutes before this got to temp and thickened lol. AN HOUR AND TEN MINUTES!! I wanted a back transplant when I was done :-P. That or a taller stove. But… I’m full of buts today… it was worth it. I added some vanilla to this and the end result is a lemon curd that is sweet and tart and delicate and has a slight almost floral essence from the vanilla. Doing a double batch, I ended up with two pints of the most delicious lemon curd to put in my fridge… and take back out and eat with a spoon cook with. THAT btw, will be happening later this week. I have a pie idea in mind that involves this curd, mascarpone cheese and all sorts of yummies. But for now; here’s the curd recipe. The regular recipe; not doubled.

Ina Gartens Lemon Curd

  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter, room temp
  • 4 extra large eggs
  • 1/2 cup lemon juice
  • 1 teaspoon vanilla extract (optional)
  • 1/8 teaspoon salt
  1. Use a veggie peeler and cut the peel off of the lemons, making sure not to get any of the white pith. Put the zest and the sugar into the bowl of a food processor and pulse until the zest is very finely minced and mixed with the sugar.
  2. Cream the butter in a large bowl and then add the sugar mixture. Add the eggs, one at a time and then add the lemon juice, vanilla and salt.
  3. Pour into a large saucepan and cook over low heat, stirring constantly, until thickened, which will happen at about 170 degrees. In theory this will take about ten minutes. In reality, who knows lol. The double batch took me over an hour and I even upped the heat to medium at one point. Make sure you have a hot beverage near you and the radio on for company 😛
  4. One thing the recipe didn’t mention is straining this but if you don’t, you will have a LOT of teenie tiny bits of lemon zest in it and the mixture, while it still tastes fantastic, won’t be smooth and creamy. So I strongly suggest straining this through a fine mesh strainer ( I LOVE my strainer) by pouring about a cup or two in it (depends on the size of your strainer) and pushing it through with the back of a rubber spatula. Clean it after every time you finish with a cup or two or it will get clogged and take forever. But straining it like this is worth the little bit of extra effort it takes.
  5. When strained, pour this into a covered container (I use canning jars) and store in the fridge.
  6. Use on scones, biscuits, in recipes or just off the spoon hehe.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.
ipt>

Print Friendly, PDF & Email
Website Pin Facebook Twitter Myspace Friendfeed Technorati del.icio.us Digg Google StumbleUpon Premium Responsive

75 thoughts on “Eating My Curds And…This Is WHEY Too Good!

  1. Funny, I never realized how many people that present themselves as food bloggers that never write about food, at least all of your posts have something about food in them!
    Now regarding food-your lemon curd looks pretty tasty and now tart and sweet is on my agenda. I believe this post is 100% responsible for that!

  2. Yup. I smiled. My lips puckered and I imagined I tasted the lemon curd. I love Ina Garten, and I love your blog. Chris, “The Minnesota Farm Woman”

    • Chris, I’m glad you smiled. that makes my day! And yep; Ina is awesome. I love her recipes.
      Tina, I agree. SO many bloggers forget about the food that they started the blog for lol… and for the most part, I couldn’t care less ya know? I still love reading them.
      Mike, you didn’t miss much. No one actually said anything derogatory to me (yet lol); they just quietly unfanned me. I had the nerve to talk about our problems buying the house I’ve mentioned before and I asked for prayer. I’m not sure which part of that made them leave.

  3. I’ll take this straight off the spoon please! I love lemon curd – looks delicious Janet. And I definitely smiled when reading the post title 😉

  4. I agree with the other comments – the ones worth keeping will stay with you! Bloggers are human, too, and personally, I like the personal touch people add and the stories they tell about their food. As we saw with Jennie and her husband Mikey, it’s about so much more than just the recipes.

    • I agree, Heather. She was who I was referring to when I said that I know others have it far worse. And thank you. 🙂
      Alida, that’s my favorite way to have it too lol
      Stephanie, that means more than you can know 🙂

  5. Okay so I went to your FB page and I don’t see anything wrong with anything you said there. I tend to have a biting wit myself so I worry sometimes about offending people. But if we worry about that too much we wouldn’t be who we are. And who you are is amazing. So if a few fans don’t see that then it’s their loss and not yours. I generally don’t add pages to my personal fb account but I made an exception and followed you. So you are back up one. My last name will appear slightly different so hopefully you know it’s me. I’ll be the one who talks about my kitties ad nauseum.

    As to this recipe, love it! I have never made lemon curd, it intimidates me a bit. But I think I may take a stab at this. Looks so pretty.

    • You’re so awesome Kim I think I heart you 🙂 And I saw you on there. Thank you for that; that was sweet of you. And please… talk about your kitties. Right now we have our normal 3 plus a stray momma and her SEVEN kittens we took in. Cry for me… 10 cats in my house. As for the curd, don’t be intimidated. It truly is easy and worth the time

      • Aw, thanks. I will go bravely into the world of curd. I thought I was bad with my 3 kitties. We also have 6 birds and a horse. Had a doggie but he passed away in spring. Might get a pup in the fall. I’m a sucker for animals. I need a farm. Okay so I warn you now if you see stuff from a game called mousehunt pop up block it as when they release new stuff I lose my mind, more than normal frankly. Have a great week!

        • Awww, I’m sorry about the doggie, Kim I know how that can hurt when you lose one of the family and I know our pets are members of the family… just with fur and bad attitudes.
          Also, don’t worry about me seeing your stuff on the fan page. It doesn’t show up; just your name is all. Now I’m kinda sad over that though… I was looking forward to it lol
          Crusty (Ok, I feel stupid calling you that. Hello husband dear 😛 ) I can have a life just not opinions outside of food according to those people 😛

  6. Where was this recipe yesterday when I made my lemon meringue pie with no cornstarch? We must be on the same wavelength or something. Mine wasn’t exactly the best curd ever, like yours, but check out my post if you want, it’ll be up soon. 🙂

  7. Yum! I’m ready for some lemon curd and I’m not even going to mix it with chocolate. The fan thing was a facebook hiccup (too much wine and not enough chocolate), so you keep on being YOU.

    Isn’t it funny how we can grow our fan base and have a ball on our pages and then for some crazy reason, the numbers drop and we automatically think it’s us? Who has the time (or inclination) to go around “un-liking” pages? 😉

    Always remember, when life gives you lemons, make some delicious lemon curd!

  8. Janet….ALWAYS be yourself. Share the recipes you like to share. Talk about ANYTHING you want to talk about. It’s your blog and your facebook page honeybun! You have devoted followers who will follow you no matter what! Now…get out another spoon for me….I could eat that jar of yum all by myself! Then go to my latest post….you’ve been tagged! : )

  9. LOVE! LOVE! LOVE! Lemon Curd! And I am talking the jarred stuff. I can’t imagine what I would be like around “real” lemon curd… But heck, I’m willing to give it a try! I’ll be making this real soon despite the delicious, BUTT, BIG FAT outcome.

    • Jo, I was the same way until the first time I broke down and made it home made. I thought the jarred stuff was fantastic. But once you make this (which I sooo wanna hear about after you do) you will be flabbergasted at the difference. The jarred kind seems almost gelatinous in texture when you compare the two. And no big fat butts; that’s MY job. Quit trying to steal my thunder :-P… or my cellulite. Whichever.
      Ann, you’re a sweetheart
      CCC, thank you! And my back is ok now… though my psyche is still traumatized over that cooking time lol
      Anne, you too are a sweetheart; must be something in the name 😀 I am heading over to your blog immediately!! Also, spoon is here when ever you want it 🙂
      Sue, you make a lot of sense. 🙂 Thank you for that. *hugs*

  10. I’ll join in with the others and agree: if that’s the reason they left, you are better off without them! I think it’s much better to have a real human being rather than some fake who pretends to be happy all the time – so I’m 100% with you 🙂
    Now about your lemon curd: it looks amazing. Thick and bright in color! Love it! thanks for sharing it with us 🙂

    • Claudie, thank you. 🙂 And I agree. The bloggers who are all food and never share any of their personalities just don’t seem real to me. And thank you about the curd. It IS yummy! 😀
      Sandi, if Dr. Seuss says it, it HAS to be wisdom 😀 I do love the Seuss

  11. Great stuff!

    What is it Dr. Seuss so eloquently said?, “Be who you are and say what you feel, because those who mind don’t matter and those who matter don’t mind.”

  12. we all have our bad days, and sometimes its just too hard to hide them. If you lost any readers for being you, they weren’t worth having. We love you good days and bad and are thankful to have you in our community!
    Dennis

  13. ONe of the enjoyable things about blogging is that you get to know people in the process and we’ve made some great friends. It’s what is human about us all that makes our lives so rich and the people worth knowing know this. Love the curd, hope the sweet will take the sour taste from our mouth!

  14. Yikes…I actually like it when I see the real person behind the blog…no reason to leave a site….that’s crazy. I hope today is a much better day…and that you had some of this marvelous lemon curd on a scone (or a spoon!) to cheer you up. I wish I would have made a double batch when I made my lemon dessert…well, maybe my arms don’t~

    • It was Val, it was!!!
      Same here Liz. I prefer to know the real people. If I want dry and no personality, I’ll look through a cook book lol. And yeah, that arm thing was killer. And back thing. And total boredom thing 😛 But it was worth it cause yep, I have curd on my spoon 😀
      Cheryl, I completely agree. One dimensional people rather frighten me.

  15. I can relate, we all notice when someone “unfollows” etc. I agree though- it’s their loss, after all it’s more important to be true to who we are (flaws and all) than to try to please people we don’t even know.

    Love you and Ina’s curd! YUM!!

  16. Please keep expressing your true self, that’s what this is all about and if there are people who don’t like it then they are the ones that will be missing out!! Your posts and your blog are wonderful, I’m enjoying following you!

    • Thank you so much Cassie! All the wonderful comments have helped me past yesterdays ick day.
      I agree Lindsey. Try to act nonchalant or not, it’s hard not to see those lowered numbers… and then wonder why. Love all of you right back!

  17. Aw, I hate it when I lose people too. I find the less I say the more people “like” me. You say one wrong thing at a wrong time for someone on a bad day and BAM…you’ve been un-liked. I like you! Regardless of worries and being a real person – god forbid-lol.

    • Isn’t that the truth Kate? It’s like being a food blogger means that is all we are supposed to have in our lives lol and gosh darn it, it’s only 99.9% of MINE 😛

      Thanks Liz!!! 🙂

  18. Just found my way to your delightful blog (from cupcakes to caviar? how cool is that?) through this lemon curd recipe, posted on FoodBuzz. This looks so delicious!! And I love your writing style, it’s smart and funny 🙂 – Barbara

    • Thank you so much Barbara! I’m glad you’re enjoying my insanity…erhmmm, my blog. Thanks also for the compliment on the curd; it was yummy! 🙂

  19. We love you Janet…how can we not love reading your blog. You put a smile on our face with your funny side 🙂 Love this lemon curd and thanks for sharing the recipe and brightens up our day 🙂

    • Thank you Sandra. That means a lot from you. 🙂

      Thank you Elin! That’s so sweet! And I hope I put a smile on some faces. It’s that or I make them bang their heads off of their desks hehe

  20. Hi Janet, Your tittle made me giggle:) We are all human, have bad days and sometimes just have to write about it as a way of letting go. So what if you’ve lost a few readers or followers, your true audience and blogger friends will stick with you now matter what you do. Keep up what you are doing even it if means a day of now jokes, cause it’s working and it is great! Congrats on the Foodbuzz top 9:)

    • Thanks so much Lisa! And yes, it is so good in a tart isn’t it?
      Angie, think of it as a mix between a jam and a pie filling. It is (if strained) smooth and creamy and spreadable like jam but with more the mouth feel of a pie filling. But it’s utterly delicious no matter what! 😀

  21. Hi Jan, I discovered your site tonight. It saddened me to learn that you had been hurt for doing what you love and being who you are. I’m also heartened to see all the wonderful people who support you. This is not just a sympathy vote – I follow good blogs and FB pages for great recipes, different ideas and because I really enjoy feeling that I have made a new friend and not just reading a ‘try-hard’ hopeful author looking for a publishing opportunity!
    Keep up the good work! 🙂

  22. The day I shared that it was my daughter’s birthday and our wedding anniversary, I lost 7 fans on Facebook… what the?! I thought that was downright rude! Maybe we have to keep it “professional” around here… who knows.

    I love lemon curd… I put it in the fridge and then I can’t stand thinking about it being in there, so I grab a spoon and go at it. 🙂

    Congrats on top 9!!

    • You have got to be kidding, Kate! That’s ludicrous! And maybe you’re right about being “professional” but ultimately, I’m never ever going to even TRY to be that “professional” you know what I mean? It’s not worth it. I’m not a dry robot and my blog and my fan page won’t be either. They are part of me and show it. 😀

      Hey there Janet! Welcome to my blog… aka the insanity that is me 😀 I hope I can keep you enjoying the blog. That’s what’s important to me. And nope, no looking for sympathy from this woman nor doing this hoping for future opportunities. If it were to happen great, but I don’t think I’m ever going to be the type publishers are looking for. I’m too silly 😛

  23. oh i totally forgot about lemon curd. going to make me some of this. thank you for the post. lovin’ your blog, girl. so sorry to read you lost a few fair weathered friends today. i’m curious who would do that and for what reason?

    • Thanks Staci and I’m so glad you’re enjoying the blog! And I’m not sure why other than I talked some in status updates on my facebook page about what is going on in our house buying. It seems that there are some blog readers who prefer if we foodies keep everything on a purely dry cooking level I guess.

  24. Just found you today! Enjoy your writing and your humor! And, that curd looks delish! Love, lemon curd — but have to admit, been too scared to try it! Am going to give this one a try!

    • Oh, I hope you try it Genny! Other than the stove standing time, it’s so very easy. And soooooo delicious! And thanks so much for the compliments on my blog. That means a lot to me 🙂

  25. Looks so good, but I was wondering if anyone had any ideas on how to make sugar free lemon curd? Probably imp0ssible, huh? Thanks for the great recipes!

    • Ya know, I’m not positive Jean but I will definitely look into that for you and if I can find a recipe (or make one) that sounds usable, I have your email right here so I’ll email it to you. 🙂

  26. Your fans should care about you, silly or not! So those fans you lost, screw them! =)

    And I feel bad for them, because well… this lemon curd looks amazing, and they just don’t know what they’re missing!

  27. I’m late to the party, but something similar happened to me, possibly after a post about being true to myself and not succumbing to the whole ‘blog to get famous’ deal, although I’m not sure that’s the reason why. Just noticed that there’s been a huge decline in general, and a rather significant loss of commenters, some of who have read my blog for years. I agree with all of the above – if people don’t like ‘all’ of you, then it’s their loss..not yours.

    • Thanks for sharing this Lisa; never late to the party 🙂 I’m like you though. I’m going to be me and those who like that will stay, just like in “real” life; those who don’t are welcome to leave.

Leave a Reply to Genny Cancel reply

Your email address will not be published.