Rainy Day Pick-Me-Up

I've been seeing all the fun spring trends floating around the Internet and I'm getting really excited about warm weather and bright colors. But, it's chilly and raining horribly outside tonight. I decided to add a little bit of sunshine to this gloomy evening with a yellow burst of tarty greatness by making this delicious lemon curd from kitchen confidante.

I'm definitely a novice in the kitchen, but I followed these directions with no problems at all.

What You'll Need:

3 egg yolks

1 whole egg

3/4 cup sugar

1/2 cup lemon juice

zest of 2 lemons

4 tablespoons unsalted butter, cut into small cubes

Get cookin'! One thing I've learned (and a lot of you may already know this) is that preparing everything you need first makes it way easier. For example, zest 2 of your lemons before you cut them and squeeze the juice out or you'll be left trying to zest squishy, sticky, and hollow lemon peels. SO....Lay out everything you need, zest, and THEN juice your lemons....before you even crack an egg.....

"In a small saucepan, whisk together egg yolk and egg until combines. While whisking, pour in sugar, lemon juice and zest, and continue whisking until creamy and well incorporated, about one minute. Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes. Remove the pan from the heat, and stir in the butter, one cube at a time. Strain into a bowl or jar, cover surface with plastic wrap and chill in the refrigerator for at least one hour."

Voila!! This is so so good! I'm going to have to go to Starbucks to get a scone tomorrow morning. What? You want me to make scones for myself now? Baby steps, people. Baby steps. 




Thanks to Liren from Kitchen Confidante for posting this and to David Lebovitz‘s Improved Lemon Curd and Martha Stewart’s Lemon Curd, The Martha Stewart Living Cookbook (MSL Omnimedia, 2000).