When Life Gives You Lemons part two...

Well, we are still swimming in lemons! I am certainly not complaining, in fact, I am elated. However, it forces me to continue to look for additional fabulous uses for our giant, tangy, slightly sweet lemons. I have always been a big fan of lemon curd. I developed a passion for it during all of my years at Williams-Sonoma, they carried a brand that was truly out of this world. I realized that our lemon bounty was the perfect opportunity to take the time and attempt to recreate that one of a kind taste. For those of you who are not familiar with curd here is a brief explanation and history of something that sounds so odd, yet, is so incredibly tasty; Fruit curd is a creamy dessert spread and topping that is in general made with citrus. In order to make a proper fruit curd you will use egg yolks, sugar, juice zest and butter. In late 19th and early 20th century England, home-made lemon curd was traditionally served with bread or scones during afternoon teas and was frequently used as a filling for cakes, pastries and the ever popular tart. The traditional homemade curd did not keep well and therefore, was usually made in small batches. With the advent of modern refrigeration curd production was able to grow and commercial manufacturers were able to manufacture and offer a variety of curds in a variety of outlets. The beauty, however, of making your own curd is that you are able to omit the additional preservatives and thickening agents.
So, now you are thinking "I know what curd is, but, what in the heck do I put it on?". Here are a few of my favorite vehicles for my beloved lemon curd; Scones, toast, pancakes, waffles, crumpets, quick breads and muffins. I use it for cake and tart fillings regularly. The recipe is simple and delicious and I really think you will love it.

Lemon Curd

Ingredients:

• 5 egg yolks
• 1 cup sugar
• 1/3 cup lemon juice, this is about 4 lemons
• The zest of your 4 lemons
• 1 stick unsalted butter, chilled and cubed

Instructions:

• Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer using medium-high heat.
•  While the water is heating, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth and sot grainy.
•   Add juice and zest to egg mixture and whisk smooth. 
• When you water is simmering, reduce the heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water, you are making your own double boiler) Whisk until thickened, approximately 8 to 10 minutes, the mixture should be light yellow in color and coat the back of a spoon.
•  Remove promptly from heat and stir in butter cubes a piece at a time, allowing each addition to  melt completely before adding each additional cube.
•  Place in a clean container or jar and cover by laying a layer of plastic wrap directly on the surface of the curd. This will help to ensure the curd doesn't develop a film on the top. Refrigerate for up to 2 weeks and enjoy on everything!