Lemons seem to shout "SUMMER" for me. A lemon is everything summer should be. It is sunny yellow, smells of fresh citrus and can be made into a number of foods and beverages. A bag of lemons can be purchased at bargain prices right now. I recently bought a bag and found myself with a dozen lemons for less than $3.00. Half of them went straight into a pitcher of fresh lemonade. There were still a half dozen lemons. It was 100 degrees and too hot to bake a lemon pie. The next best thing came to mind...fresh lemon curd. Oh sure, you can use it to fill cupcakes, tarts, cookies and scones. But, it is still 100 degrees...so I opted to fill lovely antique glass dessert bowls and enjoy fresh lemon curd all by itself. Tastes like summer. Pucker up!
Recipe:
3 eggs
1 cup sugar
1/2 cup lemon juice (3 lemons)
5 T unsalted butter (melted)
1 teaspoon lemon zest
Whisk together the eggs and sugar in the saucepan of a double boiler. Stir in lemon juice, melted butter and lemon zest. While continuing to whisk, cook over simmering water for approximately 20 minutes until thickened. Yield is approximately 2 cups.
Lemon curd can be used as a filling, or simply serve as a tart dessert with fresh whipped cream.
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