Today is a lemon curd type of day. (Whatever that means ... it sounded better in my head haha) Heavy rain off and on, strange bursts of sunlight, and for some reason there's a concrete chisel being used somewhere just far enough not to be seen but certainly near enough to be perplexing and annoying. Strange neighborhood.
Julie Wolf, dear family friends from YEARS AND YEARS AND YEARS ago, makes us lemon curd every year for the holidays, but only this year did I attempt to make it. And damn it was good! So simple, but it does take some work and some time. Yay for biceps and triceps from stirring constantly!
In any case, I have elected to use Alton Brown's delicious lemon curd recipe. The only thing I would add would be a pinch of salt, but if you choose to leave that out because of the entire stick of butter that goes into it, who am I to judge. (But seriously ... after an entire stick of butter, what's one little pinch of salt?)
Here's the link!
Lemon Curd: http://www.foodnetwork.com/recipes/alton-brown/lemon-curd-recipe/index.html
Some suggested uses for lemon curd are:
- Diabetic coma
- Clogged arteries
But once you get past those little negative-nancies of the culinary world, there are the following seductive uses of lemon curd:
- On toasted toast (sourdough, wheat/multigrain, french baguette), English muffins, croissants, weird healthy muffins, zucchini or banana or whatever-else you-make breads
- On sugar cookies, oatmeal cookies, bran cookies, pretty much any type of simple cookie (either on top or made into little sandwich cookies)
- In tarts
- In trifles
- On ice cream
... to name a few ...
As you can see, the possibilities go on and on! So whip yourself up a batch and see what you come up with!
Enjoy!
