Lemon Curd

Call me old-fashioned, but there are few things that sound better to me around 2:30 in the afternoon than black tea and a little nibble. If I could, everyday near that hour, I would serve myself a nice, warm cup and perhaps enjoy little cucumber sandwiches, or scones with clotted cream and lemon curd, on tiny beautiful plates while gazing at fresh flowers and listening to relaxing classical music. Then I might even go down for a light snooze. However, because I'm not an English countryside castle or palace-dweller in the late 19th century, I am quite content waking up and making lemon curd to enjoy a bit later in the day while James takes his second nap.

The weather warmed up considerably last weekend and the lemons were practically serenading me every time I opened the refrigerator door. So, this week I made fresh, delightfully creamy and smooth lemon curd from organic, unwaxed lemons. Making this very simple spread was easier than I thought, AND gave me an opportunity to use my candy thermometer, which feels special in and of itself. I didn't have time to make the fresh scones I fantasized about for 15 seconds, and opted for a quick fix instead. Strawberries. They were the perfect vehicle - possibly too much tarty fruitiness for some of you, but I loved it and the whole experience felt that much more like summer. Since we live 5 miles from the strawberry capital (Carlsbad, CA), they are readily available...certainly not anywhere near their best, but still good. Other ways to enjoy: spoon over basic Scottish shortbread biscuits, spread over toast, pour into your favorite tart shell (easy recipe here), or enjoy alone with a dollop of fresh unsweetened whipped cream.

                  4 organic, unwaxed lemons
                  1/2 cup lemon juice
                  2 teaspoons finely grated lemon zest
                  1 stick butter cut into four pieces
                  3/4 cup sugar
                  2 eggs

Whisk together juice, zest, sugar, and eggs in a heat-safe bowl and add butter. Place the bowl over a saucepan of simmering water and cook, all the while whisking, until thickened and smooth. When a candy thermometer reads 160°F., (about 5 minutes), remove curd from heat and strain through using a fine sieve strainer into a bowl. Use a spoon or rubber spatula to squeeze out as much as you can. If you plan on using a jar (this recipe makes enough for two small to medium jars), pour immediately and keep in the fridge for up to a week.

Lemon curd also freezes well, so if you don't think you'll use it all, save some for later!

Makes 1-1/2 cups.