As I said before, I feel strongly that lemon curd is best utilized when topping pavlova. The awesomeness is all about the texture combinations: the creamy tart of the lemon curd and the weird (in such a good way), crunchy airiness of the little pavlova. Steve who had never tried it before said that “it changed his world-view,” so you know it’s gotta be good, even life-changing if your expectations are low enough.
Lemon curd! So seductive in its flavor promises, but it’s one of those things that once I get it home (inevitably from some over-priced grocery store that convinces you with tasting samples), it can be tricky to find the right use for it.
Put it on toast? Slightly too sweet.
Put it on a muffin? Yea, but realistically, when do I ever make muffins?
Put it on ice cream? Eh, gotta wait for the right flavor combo.
Put it on pavlova? YES.
Before the pavlova though (which maybe you’ll be lucky enough to get a post about), we’re making our own lemon curd, people.
Most of the recipes I found called for an alarming amount of eggs/egg yolks. While I recognize that using a ton of yolks would only help when it came time for pavlova later, I couldn’t commit! Ultimately, I went with this recipe that walked the line of being manageable but not totally lazy.
Lemon Curd (adapted from Epicurious)
1/2 c. fresh lemon juice
3 tsp lemon zest
1/2 c. sugar
6 Tbsp unsalted butter, cut into small chunks
Off the heat, whisk together lemon juice, lemon zest, sugar, and eggs in a large saucepan. Place saucepan over low heat and continue to whisk. One tablespoon at a time, whisk butter chunks into the mixture. After first round of butter has melted, continue to add the remaining butter. Continue to whisk (almost constantly) until the mixture has a custard-like consistency (about 5-7 minutes).
Strain the lemon curd into a small bowl to remove any lumps and rogue pieces of lemon zest. Cover the lemon curd with a piece of plastic wrap (so the plastic is touching the surface of the curd – keeps that funky skin from developing) and chill for an hour before use.
The result should be tart and sweet, slightly custardy, but mostly saucy. Keep it in your fridge for up to a week, but don’t be surprised if you find that it’s gone before then.
A storm is coming, friends and with it, SNOW! Even if we don’t get that much (Update: 26 inches…), I’m planning to just chiiiiillllll pretty hard.
There’s an embroidery project to finish (embarrassingly it’s been at least 4 mos in the making), a new book to read, and I’m trying to find recipes that are good for a weekend of hunkering down and watching the world turn white and fluffy. So far, I’m thinking this , this, or this tested favorite. My main goal is to have a project to putter with for awhile and for the house to smell good for the afternoon. Manageable goals, really. So if you have suggestions for slightly finicky, time-intensive recipes, send them! I’ve got nothing but time on my hands.
The rest of the household has other ways of preparing for the storm:
Yes, her face is directly on the pipe that feeds into the radiator. She’s having a serious love affair this season with the radiators, but you gotta do what you gotta do. Some of us huddle under blankets, others prefer to face-plant into hot metal.
I hope that if you’re on the east coast that your weekend is snowy, cozy, and safe and that you find something fun to putter with, even if that just means a new show to binge on.
Christmas is such a dreamy time and I could be lazing around in my santa hat leggings (yes, those are real) at my parents’ house. Life is so much easier in overtly holiday clothing, don’t you think?
We were up in Massachusetts for a bit of the holiday break. Normally, I can count on New England to give me some seasonal weather, but she wouldn’t cooperate this year. Lots of fog and warm temps made for some mild, scenic strolls, so I can’t complain too much. Here are some pics to give you a sense of the neighborhood