Lemon Curd

I had bought more than enough lemons to make both Lemon Bars and Lemon Curd last week. I had every intention of making a Pavlova over the weekend, one being topped not only with some freshly whipped cream and blueberries, but also with a creamy, tart Lemon Curd. However, something happened to the Lemon Curd. That something was actually a someone, a someone who thought it was fair game and ate more than half of the jar. If I said I was disheartened upon discovering the half-empty jar of Lemon Curd, that might not adequately capture my initial reaction. My second reaction was thinking maybe I was going to have to resort to putting post-it notes on foods in the refrigerator. Note options ranging from 'pretty please, don't eat this' to 'there will be dire consequences if you eat this' swirled in my head. Somehow I managed to regroup, take a deep breath, and realize this was not the end of the world. Just a temporary delay in the making of a Pavlova.

The first Lemon Curd I had tasted came from a jar bought at the grocery store. Slathered on a thin ginger cookie, the tartness of the curd combined with the spiciness of the ginger was an experience leaving a permanent impression on my palate. Relatively expensive at the grocery store (and not nearly as good), I discovered making homemade lemon curd was relatively easy to make, much less expensive, and so much better tasting. And with lemons not being a seasonal fruit, Lemon Curd could be made year round. 

With what was left of the half-eaten jar of Lemon Curd, I decided to open a box of thin Triple Ginger Cookies from Trader Joe's and make a few sandwich cookies. With the making of the Pavlova 'delayed', I thought I might as well at least enjoy some of the Lemon Curd before it was completely gone. The taste of the chilled, creamy, tart Lemon Curd on the crispy, gingery cookie was the equivalent of a much needed 'Calgon take me away moment'. For those of you too young to have ever seen the Calgon commercials and for those of you who can still remember (either vaguely or vividly) this vintage commercial, it is just a click away.

Sugar, eggs, lemons, butter and a just a pinch of sea salt.

This is a curd flavored by both the juice of the lemon and the zest of three lemons (or the number of lemons you use to get a half cup of freshly squeezed lemon juice). This may seem like a lot of zest to you and you might even think you can omit it, but I would urge you to resist this thought until you first try it.

Making a Lemon Curd is similar to making a custard or a pudding. If you don't have a double boiler, you can make it using a glass bowl set over simmering water.

The butter, sugar, and pinch of sea salt all go in to the top of double boiler at once. As soon as the butter has melted, the lemon juice and zest are whisked in (this helps to slightly lower the temperature of the butter/sugar mixture). Immediately whisk in the three lightly beaten eggs and continue to gently whisk until the curd has thickened (approximately 20-25 minutes). Note: If your mixture is too hot before you add the eggs, if you do not quickly whisk in the eggs or if your water is boiling (not simmering), you will end up with bits of cooked and curdled egg. 

The reward for time spent slowly and continuously whisking will be a rich, thick, silky, smooth perfectly tart Lemon Curd. Once cooled and chilled, it is delicious spread on ginger cookies, shortbread, scones, English Muffins, as a filling for a cake, or mixed into your yogurt. And if you are able to keep it safe for several hours or even several days, it is (and will be) perfect on a Pavlova.

This may be the one thing that I really do have to put a post-it note on. Fair-game will be one of the options. For the moment, I will keep the other note options to myself.

Recipe
Lemon Curd (Lemon Curd inspired by a recipe in Bean Blossom Dreams: A City Family's Search for a Simple Country Life)

Ingredients
Lemon Curd
1/2 cup freshly squeezed lemon juice (3-4 lemons)
Zest from 3 lemons
1 1/4 cups superfine sugar
8 tablespoons unsalted butter (taken out of the refrigerator for at least an hour, just enough time to take the chill off it)
3 large eggs, room temperature, lightly beaten
pinch of sea salt

Directions
Lemon Curd
1. Place butter, sugar, and sea salt in the top of a double boiler with simmering water in lower portion of the pan. Stir until butter has just melted.
2. Stir in lemon juice and lemon juice. Immediately whisk in the lightly beaten eggs. 
3. Continue to whisk mixture over simmering water until the curd thickens (approximately 20-25 minutes).
4. Pour curd into a bowl or jar(s). Cover and allow to cool before placing in the refrigerator.
5. Curd will keep in the refrigerator for several weeks.