Yes, I know it’s Tax Day . . . so I know you need something to brighten your day. . . to lift your spirits. . . to take your mind to a better place. . . .
Find a fresh lemon. Wash it, dry it, and slice it open. . . . Breathe deeply! Take several slices from that lemon and put it into a glass of ice cold water. . . drink up! (yup – this is the hard stuff around here!)
If that doesn’t do it for you, then try making some lemon curd.
What’s that you say? You’ve never heard of – or had Lemon Curd?!!!!
Oh, you will kick yourself when you find out what you have been missing! (Please capture the kicking of self on video and send me a copy – I could use a good laugh!)
You may have seen jars of this stuff on shelves of specialty shops, or in your grocery store. They may be labeled ‘Lemon Curd’ – but once you have had it fresh – and find out how easy it is to make it, you will never buy the imposters off the shelf again.
How do I serve it? you ask –
The traditional way is to serve it with cream scones, or on toast. Try it on biscuits, waffles, crepes, as a filling for white or yellow cakes, piped into cupcakes, spread on a tart pastry and topped with fresh berries and whipped cream . . . . or my favorite way – on a spoon – and right into the mouth!
However you use it, don’t deny yourself a spoonful of sunshine any longer. Mix up a batch and save a little to share with a friend!
For my friends who have come from across the pond, hope this takes you home – if for just a bit!
Enjoy,
Kathy
Here’s my recipe. . . .
Lemon Curd
Ingredients
- 3 lemons
- 1 1/2 cups sugar
- 1/4 pound butter room temperature, (1 stick or 8 Tablespoons)
- 4 extra-large eggs
- 1/2 cup lemon juice 3 to 4 lemons
- 1/8 teaspoon salt
Instructions
- Using a microplane or fine grater, remove the zest of 3 lemons, being careful to avoid the white pith. Set aside. (If you do not have a fine grater or microplane, you can peel the lemon with a vegetable peeler - being careful to remove only the yellow outer layer.)
- Squeeze the juice from the three lemons you just peeled. You should have close to 1/2 cup of juice. If not, squeeze another lemon and add the juice until you have 1/2 cup. Set aside.
- Put the sugar in a food processor fitted with the steel blade. Add the lemon zest and pulse until the zest is very finely minced into the sugar.
- Using an electric mixer, cream the butter.
- Beat in the sugar and lemon mixture until well mixed.
- Add the eggs, 1 at a time, beating well after each addition.
- Add the lemon juice and salt and mix until combined.
- Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.
- The curd is done when you can trace your finger across the back of the spoon and it leaves a clean path - when it reaches about 170 degrees.
- Remove from the heat and allow to cool before using or refrigerating.
- Store in clean, air-tight containers in the refrigerator for up to 3 weeks.
