I made hummus this weekend. Classic chickpea-tahini-lemon-garlic hummus. I even went so far as to soak dried chickpeas the night before and I took the outer skins off the chickpeas before blending. All of those extra little steps lead me to the most sublime, or as Deb Perelman says, ethereally smooth, hummus. Continue reading
Lemon curd is my new favorite breakfast/dessert condiment.
A fruit curd is similar to a fruit custard, except it is made without milk or cream. Lemon curd is a classic spread for toast, muffins, scones or pancakes. I like to spoon it over plain yogurt, too.
For a more dessert-like treat, pour homemade curd into a tart or pie shell and bake it in the oven until set. Curd can also be used as a filling for cookies, cakes or pastries, or swirl it into freshly churned ice cream or whipped cream!
I can eat it this stuff by the spoonful. It is just *~so.darn.good.~* I love the sweet and sour combination of lemons and sugar mixed with the creaminess of good ol’ butter.
I wanted to make lemon curd since the beginning of summer, and finally got around to it last Friday. It was so easy and delicious that I made it again on Sunday.
The process is like a science experiment. Sugar, lemon zest, eggs, and lemon juice get heated in a bowl over a pot of simmering water. The eggs cook slowly, thickening the mixture into a custard. Once thick, the custard gets strained through a fine sieve. Add a little butter for extra silky smoothness.
To go with the curd, my friends and I made pancakes. Really hearty and oaty ‘cakes, and topped with a triple threat of spreads—maple syrup (duh!), lingonberry jam (similar to a cranberry), and homemade lemon curd!!!!!! With walnuts and bananas mixed into the batter…YUM-O!
Four great friends and a lovely Sunday morning noon breakfast. Kelly made the pancakes. Sara cut up the fruit and made the mimosas. I threw together some lemon curd. Sara’s brother Sam got to eat with us in exchange for helping Sara with her physics homework and fixing the toilet 🙂
Sunday breakfast. Let’s do it again. And again. And again.
This recipe is almost too easy! I memorized it immediately after the first time I made it! You do not have to be super exact with all of the measuring. Just go with the flow.
Makes about 1 ½ to 2 cups
½ cup sugar
lemon zest
2 eggs
¼ cup of fresh lemon juice (about 2-4 lemons)
1. Place the sugar and the lemon zest in a heatproof metal bowl (the zest will infuse the sugar with lemony goodness!).
2. Crack your eggs in a separate bowl.
3. Measure out the lemon juice and set aside.
4. Place your bowl of sugar over a small pot of simmering water. Add the eggs and the lemon juice.
5. Whisk the mixture over the simmering water until it thickens, about 10-12 minutes.
6. When thickened, take the bowl away from the heat and add the butter, stirring until melted.
7. Strain your lemon curd through a fine mesh strainer (or chinois if you’re fancy).
8. Let it cool slightly and enjoy!
Store leftovers in the refrigerator.
Figsinmybelly 