Lovely {Lemon} Curd

Following a series of posts on my other blog I wrote on the idea of 'when life gives you lemons'.... and upon discovering an weekly organic market in the nearby town of Honfleur--I suddenly had about 20 small and sweet lemons that were crying out to be made into .....

Lemon-curd of course!  I fell in love with this sweet/sour/creamy 'confiture' when traveling in Great Britain after college .... on toast, on a slice of warm pound-cake...

And now I am completely addicted to having it sandwiched between two puffy meringues... a match made in heaven of course--one recipe requires 10 egg yolks and the other--the whites!

Here is the very simple method to make lemon-curd, and then I will post shortly after the recipe to make the lemon-meringue's!

Lemon Curd 

{Recipe inspired by Linda Ferrari's book 'Canning and Preserving'}

Zest of 4 lemons
1 1/2 cups lemon juice
1 3/4 cup sugar
1 1/2 cups unsalted butter
10 egg yolks

 Put all ingredients in a stainless steel mixing bowl and whisk over a pot of simmering water.  This recipe took about 40 minutes of constant whisking while it thickened--which was fine--I surfed the web for the meringue recipe and did a lot of tasting while it cooked!

Once it is thick and starts to 'gel'  you remove it from the heat and stir a few more times to test the thickness as it cools.  Fill a clean, warmed jar with the curd and let it cool completely.

I have heard it can last for 2 weeks to a month in the fridge--but I would have no idea about that!  Ours seems to disappear in a matter of days!

The tangy sweet flavor is 100% sunshine.... which apparently was much needed on that day as my sweet KC Spaniel found the one and only sun-spot in the entire house while I was making it!

Stay tuned for the recipe for the meringues! I will be back with that ASAP!

A bientot!