So, you’re familiar with my friend Alicia. Now let’s talk about my friend Rachel.
Another beauty. Perfectly long, thick blonde hair (which at one time was also pink – you can see why I like her already, right?), bright smile, awesome eyes…one of those people who wears a pair of glasses like nobody’s business. Infectious laugh. Tells a great story with her entire body. And she calls me things like “Sugar Shack.”
AND…she brings me 30 Meyer lemons. Just ‘cause. L.O.V.E. her.
There are a few food items that, just upon mentioning, bring an instant smile to my face. Chocolate, Gruyère, spinach, cinnamon, sesame oil, garlic, bacon.
When we were trying to sell our house in Minnesota, I used to keep a bowl of lemons out on the table. The color, the smell… I swear, I think they sold the house for us.
Have a ton of apples? Make applesauce. Have a ton of lemons? Make lemon curd!
If you always buy it, stop now. It’s down right silly how easy this is to whip up. And actually, it got even easier – which I didn’t think was possible – when Rachel told me about the microwave method. Wha what?
I’ve always used a double boiler, strained it through a sieve, etc. I tried it in the microwave – sublime as always. Again, Rachel shows why I cannot live without her.
Uses for lemon curd: stirred into yogurt, on top of pancakes or crepes, spread on scones, mixed into pound cake, drizzled over ice cream…or my favorite way – right off the spoon, directly into your mouth.
Tart. Sweet. Smooth. Marvelous. Forever housed in my happy place. Along with Rachel.
Makes 2 cups
Prep time: 10 minutes
Cook time: 5 minutes
• 1 cup white sugar
• 3 eggs
• 1 cup fresh lemon juice
• Zest from 3 lemons
• 1 stick unsalted butter, melted and cooled slightly
In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Whisk in lemon juice, lemon zest and butter. Cook in the microwave for 5 minutes, whisking well after each minute (toward the end, whisk every 15-30 seconds.) DO NOT let the mixture come to a boil or the eggs will curdle. It should be thick enough to coat the back of a wooden spoon.
Remove from the microwave, and pour into small sterile jars (the curd will thicken the more it cools.) Store for up to two weeks in the refrigerator.
(slightly adapted from allrecipes.com)