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

All the flavor of lemons in a heavenly curd. Sweet, tart, perfect! Not sure how to serve this? Try it on biscuits, cream scones, spread on a waffle, with crepes, or on a spoon, strait from the jar. It is wonderful spread between layers of your favorite white or yellow cake, or as a surprise filling in a cupcake or pastry.

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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.

Notes

This should be stored in clean, air-tight containers in the refrigerator and will keep for 2-3 weeks - although is never lasts that long around here!