Lemon Curd

Two Surviving Lemons = One Delicious Curd

Two of them were just hanging there, the only survivors after last week’s cold spell here in the South. I had been so busy with Paula that I had forgotten to cover the small potted tree from the cold. I’m embarrassed to admit that I have a jewel box of a green house just a few feet away from this citrus carnage.

The survivors I’m referring to were the only two lemons left hanging on my variegated lemon tree last week. Sad…I know, but still inspiring for a cook. So, what’s a girl to do with only two very juicy lemons? Drinks (I’m not that thirsty).  Hummus (I’m not that bored).  Looking no further than my own kitchen counter, I had my inspiration. Sitting alone on my counter was a just-baked batch of sweet bacon scones (a recipe I was testing for Paula). Why not rock the Anglophile in me and bust out a simple lemon curd!  No pretense, no intimidation and no difficulty.  This recipe yields a sweet and tart cream that you will make again and again. I’d like to thank the two surviving lemons who made this recipe possible. Your life was well served.
Survivors Lemon Curd

Ingredients:
3 large farm fresh eggs
1 cup sugar
½ cup lemon juice, freshly squeezed
¼ cup butter, melted
1 tablespoon lemon zest

Directions:
In a medium stainless steel bowl set over a simmering pan of water, beat the eggs and sugar. Stir in lemon juice, butter and lemon zest. Cook over the simmering water for 15 minutes or until thickened (about the thickness of a Hollandaise sauce). Remove from the heat, cover with plastic wrap and allow to cool. Mixture will thicken as it cools.
Have a great week and eat something homegrown,
Libbie