So, several mornings ago I had a very loose schedule. I had plans in the afternoon to spend time with friends but the morning was all mine. As I mentioned before, I had purchased four Meyer lemons from the market down the street; a product that they have rarely if ever. Lemon curd, made from my boyfriend’s mother’s recipe seemed like the perfect thing to do with my Meyer lemons.
Lemon curd, admittedly, has a weird name but it is a wonderful, fresh spread to put on toast, an english muffin, or a crumpet. With lemon curd, the tricky part is tactfully cooking the mixture enough so it thickens to the desired consistency but making sure the eggs don’t cook on their own. To achieve this, the recipe calls for a double boiler to be used while cooking; this is not a cooking utensil that I own. I have discovered that the same results can be achieved if you place a metal bowl over a saucepan of boiling water but only if the bowl is not resting in the water directly. If it’s not suspended over the water, the eggs will cook weird.
With that in mind, here is the recipe for LEMON CURD.
6 tbsp of lemon juice (approx 2 lemons or 4 Meyer lemons)
2 tbsp of lemon rind
1 cup sugar
1/4 cup butter
Beat eggs only until the yellow and whites are just mixed. Put into double boiler (or metal bowl resting in saucepan of water). Add lemon juice, rind, sugar, butter. Turn heat on high and cook until the mixture thickens and coats a metal spoon (like a soft custard). Make sure you stir the mixture throughout the cooking to further ensure that the eggs don’t cook separately. Chill for a little while so the mixture can thicken further and then spoon over and spread onto the bread item of your choice.
Very simple. Very good. Thank you boyfriend’s mom.