Monday, April 7, 2008

Curd is the Word

Monday is gray. Monday is slow. Monday is bland. Monday is the day of the week equivalent to cold oatmeal. Friday is a fire roasted red pepper. Sunday is a full glass of freshly squeezed orange juice. Thursday is a fragrant, saucy, and herbaceous pizza. Monday is cold oatmeal.
I want more citrus sunday in my lumpy monday. Something tart, and sunny, and brilliant. Something lemon-y. Lemons are the perfect cure to the monday blahh blues. To begin with lemons are bright yellow. Their scent is instantly invigorating. And they make your tastebuds sit up and take notice.
This particular monday is calling out for lemon curd. I am formulating elaborate plans that involve lemon curd and a variety of baked goods. Tomorrow morning, my homemade lemon curd is going to make my store bought blueberry muffin sing out scrumptiously "Eat me! I'm fresh and tart and berry berry delicious!" Tonight I will be mixing up lovin' spoonfuls of lemon curd with with french vanilla ice cream and fresh strawberries, as a farewell-to-monday treat.

Lemon Curd a la Monday
In a stainless steel or pyrex mixing bowl whisk together 3 eggs, 1/3 c. fresh lemon juice (2-3 lemons), 3/4 c. granulated sugar. Place bowl over saucepan of boiling water and stir constantly for about 10 minutes, until curd coats the back of a spoon. Remove from heat and immediately strain to get rid of any lumps. Add the rind of a lemon and 4 tbsp room temp. butter cut into pieces to the lemon curd. Mix until smooth. The curd will continue to thicken as it cools. Cover with plastic wrap and keep in fridge.

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