Saturday, February 25, 2017

Lemon-Poppy & Lemon-Rosemary Curd (pressure cooker) piggy back off of my last recipe for Mandarin-Lime Curd, adding other spices and herbs is DELICIOUS. I loved both of these but I seriously couldn't stop eating the Lemon-Rosemary. There is something magical about rosemary with sugar. I LOVE rosemary in my cocktails and in short bread cookies, so obviously why not in this too?

You can make and store this right in the same container, how easy is that? My refrigerator is full of cute, colorful mason jars filled with deliciousness!

Lemon Curd (pressure cooker)
  • 1/2 stick of salted butter
  • 1 1/2 C Sugar
  • 3/4 C of lemon juice
  • 3 large eggs + 2 yolks
  • zest from 1 lemon
  • Lemon-Rosemary- 1Ttsp finely chopped fresh rosemary (or dry, but measure whole and then crush into smaller pieces)
  • Lemon-Poppy-  1 1/2 tsp poppy seeds

In your blender or food processor, add the melted butter, lemon juice and sugar. Blend on low, pulsing, until everything is well blended. Slowly add in the eggs, one at a time. for 3-4 pulses each. Pour into a bowl (or two if making two flavors) and mix in the lemon zest and your flavors.

In your pressure cooker, add between 1 1/2 - 2 C of water, insert a steam basket or trivet. Pour your mixture into a mason jar. Place the lid on but don't tighten. Just screw on enough so it won't fall off. Put the lid on and set the pressure cooker to Manual for 9 minutes. When the timer goes off, allow for NPR for 10 minutes.

Remove from the pressure cooker, stir, and allow to cool at least 20 minutes. This will last up to 1 week. Keep refrigerated.

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