Yes dear, it’s been gloomy outside. I want to grill. I want to plant flowers. All my friends on facebook are grumpy. My dogs are grumpy.
It’s time for a little sunshine to brighten your day – and mouth…
Oh how I love lemons. Lemon pies. Lemon tarts. Lemon curd.
Lemons are happiness, aren’t they?
I have a Scottish friend who used to make me lemon curd every Christmas. It was always my favorite gift. Nancy moved back to Scotland and I was forced to buy lemon curd from the grocer, definitely not the same.
I decided to be brave and make some of my own. I don’t know what I was so afraid of – it’s easy and so much more delicious. Simple ingredients that you probably already have in your pantry.
Take two or three lemons and get 2 tsps. of lemon zest and 1/2 cup fresh lemon juice from them.
I don’t mess around with the fine zester. I don’t have the patience to stand there longer than I have to. You’re going to strain the curd in the end anyways.
Place your lemon zest and juice in a saucepan along with 1/2 cup sugar, 6 tbsp. unsalted butter, 3 whole eggs and 1 egg yolk.
That’s it! Really.
The tricky part is that you are going to have to ‘stand by your pan’ and whisk it constantly over medium until it becomes thick and the first bubble pops on the surface. This will take about 6-8 minutes. You’ll notice the curd becoming thick and creamy. (if you don’t stir constantly, you’re gonna get lemony scrambled eggs…get it?)
Pour the curd in a strainer over a bowl and with a spatula, push the curd through the strainer. It’ll catch the little bits of eggs and lemon zest.
What’s left is a tart, sweet, lemony curd that you can use on crumpets, lemon squares, toast….
As I was finishing the curd, my grumpy daughter walked into the kitchen and I popped a spoonful in her mouth.
She smiled…see I told you…it works!
**Congratulations to Clara from Pittsburgh who won this week’s cookbook giveaway! I’m giving another one away on Monday. Just subscribe to receive my blog via e-mail!**