Lately I’ve been craving brightly colored foods.
Green asparagus, vibrant berries, beet bread, you name it. Last weekend was so warm and beautiful that I decided to make something sunny-yellow.
Honestly, I have never been much of a citrus fan. In particular, sweetened lemon desserts don’t really appeal to me. Then, last summer in Namibia a friend served me creamy tart lemon curd made with fruits from her garden. I was hooked.
Many lemon curd recipes use equal parts lemon juice and sugar, but I’ve decreased the sugar just a bit here. The result is a beautiful, smooth, sweet and sour spread that is wonderful on toast or spooned over a bowl of fresh berries.
3/4 cup freshly squeezed lemon juice
1/2 cup sugar
1/2 cup unsalted butter, cubed
1. In a medium saucepan, whisk together lemon juice, sugar, and eggs. Place the pan over a burner turned to low and add the butter.
2. Stir constantly until the mixture thickens to the consistency of pudding, about 7 minutes.
3. Strain the curd through a fine mesh strainer to remove any pieces of cooked egg.
4. Store in the refrigerator for two weeks.
Makes about 1 cup lemon curd.