But the best way to use lemons is in a lemon curd. Traditionally an English condiment, it is typically used for afternoon tea to top scones and bread in replacement of jam. Sweet and sour, it is mouth puckeringly good. There are so many various ways of using lemon curd, whether it is on top of your morning pancakes, lemon bars, cheesecake, a glaze for lemon chicken or simply spread lavishly on a slice of crusty toast. It was pretty good just by the spoonful.
Here, I used it swirled into some Greek yogurt topped with sweet summer berries. Later on this week, it will share the spotlight in a special birthday cake I am creating to celebrate my friend's 30th birthday in the Hamptons. Make sure to check back next week for that!
MAGICAL LEMON CURD
Makes 3 cups
2 tbsp lemon zest (roughly 2 lemons)
1 cup fresh lemon juice
1 cup sugar
4 large eggs
Pinch of salt
1 stick unsalted butter, cut into tablespoon pieces
1. Whisk together zest, juice, sugar, eggs and pinch of salt in a large saucepan over low. Add butter and mix together, whisking constantly to prevent eggs from curdling.
2. Continue whisking until consistency is thick and easily coats the back of a spoon. This process should take 20-25 minutes. Be patient! It will thicken further once refrigerated.
3. If curd has bits of egg or lumps in mixture, strain before reserving it in a resealable container. That was unnecessary for mine. Place saran wrap or parchment paper on top of the curd to avoid a layer of skin to form when cooling.
4. Refrigerate until ready to use for whatever you please.
*Adapted from Gourmet, April 2011