the lemons of life

Some days it just doesn't do to write a blog post. There have been times recently when I couldn't sit down at the computer and write a single positive word. All that came out was angst and general snittiness. Yes, that's an actual word. Those of us who are capable of epic snits know that word well, thank you very much. During one of these emotional days of dark clouds and impending storm fronts, I found myself at the grocery store eyeing the lemons. I don't buy bags of them, you see. Their yellow skin was so cheery, so bright that I felt compelled to purchase an entire bag, as if they'd somehow impart their glowing good nature.

They looked gorgeous on my counter but even better in the sauce pan. Oh yes, with so many lemons at my disposal I indulged in my favorite lemony pastime...lemon curd. LEMON CURD! (Sorry for the shouting. It's the sugar rush.) Have you had it before? Have you slathered it over scones or spread it between layers of sponge cake? Great googly-moogly, I love the stuff. Which is why I rarely make it, because if left to my own devices I would eat an entire jar in one sitting. Yes, I'm mad. MAD FOR LEMON CURD! (Apologies once again for the shouting.)

Lemon Curd

3 oz. (6 TBS) unsalted butter, softened at room temperature

1 C sugar

2 large eggs

2 large egg yolks

2/3 C fresh lemon juice

1 tsp grated lemon zest

In a large bowl beat butter and sugar with an electric mixer about 2 minutes. Slowly add the eggs and yolks. Beat for 1 minute. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.

In a medium, heavy saucepan, cook the mixture over low heat until it looks smooth. The mixture may look foamy, keep stirring over low heat until it begins to thicken, about 15 minutes. Don’t let it boil. The color will turn a clear lemon color, and you’ll know it’s done when you draw a spoon along the top and it leaves a path.

Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill in the refrigerator. It will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

 

The next step for my lemon curd is to be the lovely companion to a sponge cake. Maybe even a roly-poly. Stay tuned!

 

 

 

Comments

[Tiger Gray]

Oh I am totally making this. I thought I might do preserved lemons with the ones I have but I've been swayed. I keep meaning to do food posts over on my blog, too, but I am waiting until I can manage some decent photos.

[Anne]

Mmmmmm! I tried lemon curd for the first time when I was 8. It was at my British friend's house. From then on I was convinced that the Brits were culinary geniuses

[Mady]

When life gives you lemons, make curd! Chipita, this post is making me drool. DROOL, I say! See, I shout too.

Love you. And your curd.

[Janet]

Looks lovely! Where's the bunny teapot? Are you sure you have to stir the whole time?

[Margo]

hey, I posted on scones and lemon curd this very day!!! and your method is different from mine - I'm going to be curious and try yours.

Alice Waters has some great suggestions for lemon curd - my fav is cutting it with a little whipped cream and icing a cake with it. oh heaven.

[Amy O]

Thank you, Benny. I bet my oatmeal raisin scone trumps your apple fritter. Should we have a bake-off? :)

[Ben_wiebe]

That first picture. Breakfast in heaven. :)