Lemon Curd

August 2014

The following dialogue is based on a conversation from my real life, the retelling of which will probably result in me being called “a shit,” but… Worth it!

The Urban Farmer: I’m supposed to bring something to this beekeepers’ potluck, so I need to think of something between here and the North Side.

Me: [Long pause] … Of course the entire neighborhood of food distribution conveniently between here and the North Side is closed for the day… [long pause]

The Urban Farmer: [said with confidence and enthusiasm] I could bring a pizza!

Me: You can’t bring a piiiiiiiiiiizza [dramatically drawn out]

The Urban Farmer: Why not? Everyone loves pizza! What’s wrong with a pizza? Not everything has to be so faaancy.

Me: Listen, pizza is a show stealer! There are parties named after pizza. You can’t just waltz in and plop your pizza on a table of homemade contributions.

While continuing to mock the idea of a pizza (maybe you should cut it into fancy bites and serve it with toothpicks), I spooned lemon curd into a jam jar and sent The Urban Farmer to the only grocery store en route, the ghetto grocery store if you will, for berries and a baguette.

“Pizza,” I muttered again to myself in disbelief.

Lemon Curd and Cinnamon Toast

Lemons might be my spirit animal. Much like yours truly, this lemon curd is sweet and tart and has a sassy answer for almost everything you throw at it. Hungry for breakfast? Spread it on toast or add a pucker to your parfait. Feeding a few for brunch? Bake it in a French toast or in your pancake batter. Having a wine night? Pair it with cheese and fruit. Entering the dining and wine-ing hours of the night? Be bold and figure out how to use it in a cocktail and as a sweet accent to a meat or fish. There are many possibilities, but above all, use it when you might otherwise be tempted to contribute a pizza.

Lemon Curd Breakfast

Lemon Curd

yield: 3 cups

Ingredients

3 organic lemons, finely grated

1 1/2 cups organic cane sugar

1 stick organic, unsalted butter, room temperature

4 extra-large, free-range eggs

1/2 cup lemon juice (from 3 to 4 organic lemons)

1/8 teaspoon kosher salt

Directions

Use a food processor fitted with a steel blade to cream together the lemon zest, sugar, and butter.

Add the eggs, 1 at a time.

Add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2-quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer.

Remove from the heat and cool or refrigerate.

Single-Grain

Stay Sassy!

-Quelcy

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