Lemon Curd

This month for Secret Recipe Club, I got Culinary Adventures with Camilla.  Camilla is actually the fearless leader of our SRC group and I was excited to stroll around her blog. I realized that even though I visit her blog every month for SRC, those are other people's recipes she's cooking, and I haven't really looked through her own stuff. It was sooo fun. She had tons of interesting recipes using interesting foods as well as some posts on those foods themselves, which I thought was fascinating and helpful. She's an adventurous eater and that was absolutely and beautifully reflected in the pages of her blog. While looking on Pinterest at some of her recipes, I found a recipe for blood orange and lemon curd. It sounded amazing, but what I really wanted was just lemon curd. She had that too.

I've been wanting to make lemon curd forever and just haven't gotten around to it. I was worried it would be hard. It wasn't. And Camilla's recipe is delicious.

It's like a cross between pudding and jam. I believe you can eat it either way. Spoon it into your mouth if you wish (I certainly did). Or put it on toast or yogurt or cheesecake. 

It is going to be the perfect match for my lemony birthday cake.

Lemon Curd
from Culinary Adventures with Camilla
Makes about 2 cups
Prep and cook time: 10-15 minutes
Cost: $1.80
lemons: 1.24, sugar: .15, eggs: .60, butter: .80

1 C fresh lemon juice (about 4-5 large lemons--I get mine from the Asian store where they're cheaper)
4 tsp lemon zest
1 C sugar
6 large eggs
12 T butter, cut into cubes

Combine lemon juice, zest, sugar, and eggs in a large saucepan. Mix and warm slightly. Add the butter and mix as it melts. Whisk very frequently over medium or medium low heat until the curd is thick enough to hold the marks of the whisk and maybe the first bubble breaks the surface. Don't let it boil though.

Allow to cool.

Eat with a spoon from the jar if you want:). Or on toast, with plain yogurt, ricotta, cheesecake, or whatever.

Note: If you happen to have some of your egg turn into blechy white bits in the curd, just strain it through a fairly fine mesh strainer and all will be well.

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