While playing beach volleyball Friday night, my calf cramped while diving for ball. Nothing like a cramp to make you feel old and out of shape. Wait a minute – I thought I was IN shape! So much for that. Though I did get back up to play, the cramp threw me off a little bit and running for the weekend was out because of lingering soreness.
So I spent the weekend with an ice pack and watching season one of “The Walking Dead”. Thanks to Eric for recommending it to me! Coincidentally, the electric utility thanks you too Eric. Tip: don’t watch zombie stuff after dark. Needless to say that I now want a crossbow and the episodes for season two. Why a crossbow? Just in case (’cause you never know). Okay, after hours of zombies, death and the apocalypse, it was definitely time to lighten up.
Since I’ve posted so many bread recipes, I’m going to post some recipes for spreads. After all, what is bread without a little smackrel of something sweet? I love lemon anything, so here’s a recipe for lemon curd. This recipe is so easy, you won’t believe it will work!
Most people think of lemon curd as a filling for tarts or cakes but traditionally, it’s eaten as a spread on scones. Speaking of scones, check back later this week for a recipe. If you want to get creative, use it as a topping on pancakes or my favorite – mixing in a spoonful with yogurt. I love it’s versatility and it’s a wonderful alternative to the usual jams and marmalades found in most kitchens.
This recipe was given to me by my friend Miranda who’s a pastry chef. She makes the most amazing desserts and was nice enough to share this recipe. Enjoy!
- 3 lemons (zest and juice)
- 1 1/2 cups granulated sugar
- 1 stick of unsalted butter (1/2 cup)
- 4 eggs
- 1/2 cup lemon juice (from the lemons)
- 1/8 teaspoon salt
- Zest the lemons.
- Juice the lemons and strain to get the pulp and seeds out.
- Place lemon zest and sugar in a food processor and spin for a minute.
- While the food processor is spinning, add the eggs, butter and salt and run until all combine.
- Place mixture in a pot over low heat, stir constantly and cook until the curd thickens. When it thickens and starts to slightly simmer, remove the pot from stove and strain the mixture into a container.
- Place a piece of plastic wrap directly on top of the curd and chill. This will prevent a skin from forming.
Recipe notes: I used a candy thermometer and found that the curd thickened just after it passed the 150F mark. I think this was about after 5-7 minutes of being on a medium-low heat. Make sure you’re constantly stirring the curd before it thickens. Miranda tells me a little bit of browning on the bottom of the pot is normal.
(Source: Miranda Lareau Cecchetti)