Meyer Lemon Curd Fool with Blueberries

There were a few Meyer lemons left so I had to make some curd as we have all been kind of "curd crazy" lately.  Its been so good, enjoying it on toast and shh... a spoonful here and there for a quick sweet treat after a meal.

We had some leftover ricotta from some manicotti I made.  I decided to put it to good use. Just so you know I literally have to hide it somewhere in back of the refrigerator because its one of my husbands favorite things to eat! He will eat it by heaping tablespoons.  No kidding.

Wanted to share a silly video my daughter told me about that cracked me up.



Meyer Lemon Curd Fool with Blueberries

1/4 cup ricotta
2 tablespoons Meyer Lemon Curd
a few blueberries

Combine ricotta with one tablespoons Meyer lemon curd.  Spoon into a glass. Swirl one tablespoon of lemon curd on top.  Then sprinkle some blueberries on top.

Meyer Lemon Curd

4 yolks
3/4 cup sugar
1/2 cup Meyer Lemon Juice
1 cup butter (8 ounces), cut into pats

In a double boiler combine sugar and juice, whisk together.  Then add the yolks.  Heat the mixture and keep stirring using a wooden spoon.  Heat until it thickens.  You can see it begin to happen.  It will coat the back of your spoon and if you run your finger across the back of the spoon it will leave a trail. Once it has reached this point, remove from the heat.

Add in the butter, whisking the mixture until it melts.  It will thicken quite a bit. Refrigerate.

Passionfruit Curd

I love passion-fruit.  It doesn't grow around here.  I usually buy the puree from the frozen section, Goya sells it.  It works great.  This here passion-fruit puree was painstakingly and lovingly picked by my brother and brought from TN to NY.  How lucky am I?

I used half the juice when he arrived that summer and the other half I froze.  I just made the curd after finding it in my freezer.  Was in perfect condition saved there int he little Mason jar!

I realized I had not ever blogged about passion-fruit curd so I had to share it with you.

Passion-fruit Curd

4 egg yolks
3/4 cup sugar
1/2 cup passion-fruit puree
12 tablespoons of butter, cut into 6 pats (6 ounces)

In a double boiler*  combine yolks, sugar and juice.  Whisk together and then switch to a wooden spoon.  Keep stirring until it coats the back of a spoon.  Remove from the heat and whisk in the butter until completely melted.  Refrigerate.  Once it is set, it is ready for slathering on toast and  biscuits and whatever your little heart desires.

*If you dont have one then place a metal bowl or a glass bowl over a saucepan.  You just dont want the bottom of the bowl to touch the water.  So choose with that in mind.