Monday, September 21, 2015
curd...which is something my husband says sounds like food that went bad. I tried to explain to him that "curd" doesn't mean it's curdled. Instead it's simply a different example of custard or pudding...sort of. Meyer Lemons...and, yes, the recipe does call for these very specific lemons. So, of course before I could pull them out, I had to run to the grocery store to get them because, no, I don't keep Meyer Lemons on hand every day...heck I don't even keep them on hand any day, unless I'm pulling out a special recipe to make that calls for them. zest (read this bit about zesting - because you can't just use big, thick, pithy peels) Add sugar and zest and blend in food processor (if you don't have a food processor- you have to grate the lemon zest very finely) Cream the butter (which means the butter has to be room temperature or softened - but not in a microwave or it will be so hot it will cook the eggs - and that would not be a good thing) Add the butter to the sugar and lemon juice and zest mixture. Add the eggs one at a time until well-blended. Pour the mixture in a sauce pan and cook over low to medium heat until thickened (about ten minutes) STIR CONSTANTLY or you will be sorry. When the curd is thickened, pour into a bowl and put in the refrigerator to cool. Then when dessert is served, you simply put a spoon in the curd and let people heap it high on top of their scone, banana bread or whatever it is you're serving. "Bon Appétit"