Life handed me lemons earlier this week. Literally. Well, maybe more accurately, it was my friend Jennie. She came into work on Wednesday and handed me four lemons. Jennie’s not a lemon-pusher or anything, but a friend of her Mom’s had sent a box of citrus from Florida and she was kind enough to share. Of course, as happy as I was to have the lemons, I wasn’t entirely sure what to do with them. I had some decisions to make.
For such an unpleasant word, curd is really a delightful thing. It’s kind of like a pudding. A bright, sunshiny, sweet, tart, jammy, pudding.
So, I made some lemon curd, which is not difficult at all – the most challenging part of the process is whisking for 10 – 12 minutes. Even if you didn’t receive a delivery of lemons from the Sunshine State, you may very well have all the required ingredients in your kitchen right now. While the curd cooled I considered my options. Ricotta pancakes? Pavlova? Scones? Cookies?
In the end I went with a simple breakfast of toasted baguette, slathered with lemon curd, topped with berries and dusted with powdered sugar. And then for breakfast dessert I made a parfait with Chobani Greek vanilla yogurt and blueberries. I think crumbled gingersnap cookies would be really nice with this, as well. Michael, a man “not accustomed to enjoying lemon” thought the parfait was was “absolutely delicious”. Either of these items would be perfect for brunch.
Original recipe from Joyofbaking.com
3 large eggs
3/4 cup granulated white sugar
1/3 cup fresh lemon juice (2-3 lemons)
4 tbsp unsalted butter, cubed, room temperature
1 tbsp finely shredded lemon zest (be careful to avoid the white pith, which is bitter)
Create a double boiler with a stainless steel bowl placed over a saucepan of simmering water. Whisk together the eggs, sugar, and lemon juice until blended. Whisk constantly to prevent curdling until the mixture becomes thick or reaches 160 degrees F on a candy thermometer. This should take approximately 10 – 12 minutes. Remove the mixture from heat and immediately pour through a fine strainer to remove any lumps (I did not need to do this). Whisk in butter until melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately with plastic wrap directly onto the surface of the curd so a skin doesn’t form and refrigerate until ready to serve.
If you try this recipe, please let me know by leaving a comment below or a post on the Something To Snack On Facebook page!