where troubles melt like lemon curd

When life gives you lemons, make lemonade? Bah, I never bother.

I love lemons though. These yellow dimply rascals are fantastic in many ways. The possibilities are endless, and I’m not even halfway there. Nevertheless, when life gives me lemons, I tend to make luscious and rich lemon curd.

I have a fetish for food, sweet and sour. Sweet and sour pork, orange chicken, and desserts like lemon meringue pie. As the saying goes, opposites attract. While that rings an alarming siren in certain couples, I have to say, sugar and lemons marry particularly well in this aspect.

And it’s funny how a lemon meringue pie represents the land, sun and clouds. Land being the brown, crumbly base. Sun being the perky yellow curd. Clouds being the billows of fluffy meringue that sit at the top.

That said, life is never full of color, happy notes, and sunshine. At times, it can be a pain in the butt.

When life sucks, get to the supermarket, buy your lemons, and make this curd.

It’s brilliant on toast, scones and the usuals. And I swear, this makes really good pudding with fresh raspberries. The recipe is easy and straightforward…you definitely can’t go wrong.

Lemon Curd

from my kitchen addiction

about 2 cups

Print this recipe!

3 – 4 lemons (enough to yield 1/2 cup juice)
1 cup granulated sugar
4 egg yolks
1/2 cup (1 stick) unsalted butter, cut into 6 pieces

Begin by zesting and juicing the lemons.  A strainer works well to make sure you don’t have pulp and seeds in your lemon juice. You will need 1/2 cup of juice.

Bring a pot of water to a boil and then reduce to a simmer.  In a mixing bowl that fits on top of the pot (without falling in or touching the water), whisk together the lemon juice, zest, sugar, and egg yolks. Place the mixing bowl over the pot of simmering water, and continue to whisk until the mixture thickens and coats the back of a wooden spoon (about 10 minutes).

Remove the mixing bowl from the heat.  Gradually whisk in the butter, one piece at a time, until it has all been incorporated into the lemon curd. Transfer to a clean bowl or jar.  Press a piece of plastic wrap down against the surface and refrigerate.  The lemon curd will keep for about a week in the fridge.

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5 thoughts on “where troubles melt like lemon curd

  1. Pingback: Swiss Meringue Frosted Chocolate Cupcakes « Bake Five

  2. Pingback: It’s Not Dead Yet! | Happy Things

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