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I've tried several times to make lemon curd, with the first recipe being the most successful. The key to curd is to stir it constantly, for a really stinking long time, until you're questioning whether or not you can break for the bathroom or not. Then those little bubbles will break in the pan and it'll be finished! Then, magically during cooling, it turns into the perfect gelatinous texture that you can spoon right out of the jar when it's cooled. Make sure you cool it in a large bowl and NOT in a jar. It doesn't settle correctly when placed in a tall apparatus versus something wide where the heat can be distributed outward more easily (this was my downfall more than once!).
Although my third attempt was not a success, I know that this recipe is good! I will post photos of this delicious failure, and you will like it! Or not. The recipe yields two cups' worth, and can be used with all kinds of other recipes or just simply eaten straight.
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| Photo by Gilbert Blanchard III |
As a side note, I love the farmer's market! It's such a great thing to be able to utilize what's in season in my cooking, and to learn about the many different varieties of heirloom tomatoes. These have been sitting on the kitchen counter and my husband periodically attacks them like a kid with candy when parents are out of the room.
I ended up using my runny, failed version of the lemon curd to top off some cranberry scones I scored at the farmer's market and it was awesome!
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| Photo by Gilbert Blanchard III |
Like I said before though, don't give up if your stirring efforts don't seem to be going anywhere; just keep it moving with a whisk. Top with fruit, or spoon into little phyllo shells, or mix with whipped cream, or hell, just get a spoon and go to work.
Next week: Lemon Icebox Cookies! Eat em now or freeze em for later! Just cut and cook! Or, it may be Mini Bacon Cheesecakes... or both!
