Last week I was in Virginia with Katherine to help out after her second chemo treatment. I’m not sure I was much help, she likes to do things on her own, but it was nice to spend time with her and her family. One morning for a snack, she pulled out a jar of Trader Joe’s Lemon Curd, and we added some to a toasted bagel half with a little cream cheese smeared on first. Result? To. Die. For!
I thought I had had lemon curd before, but it turns out I had it confused with lemon custard. My brain isn’t what it used to be. But I was very pleasantly surprised by the difference. I posted a query for a recipe on Facebook and Rosa from The Rambling Epicure posted her recipe and it looks fabulous! The only problem came when I got home and realized as I started to make the curd, I had already packed my kitchen scale for the big move. Drat! So I did a little research to see what I can find online and ended up following this recipe to an extent and kind of incorporated other techniques I thought were neat in to my finished product.
I did a few things differently, I used the zest of two lemons, which was more than what the Gourmet recipe called for, and I used the juice of 4 lemons, which was just a bit more than 1 cup. Otherwise it was the same. Also after it had thickened I whipped it on high speed with my mixer for a minute or two, a method I had seen on another lemon curd recipe. I ended up with a light, lemony little bite of goodness, or more like almost a quart of lemon curd fabulosity. Yum!
I’ve always said I was born on the wrong continent…I drink tea, I like scones, I like old world style, and now I like lemon curd. I think I’m more convinced now that I was. Oh to dream. I spread a little lemon curd on some girl scout Trefoil shortbread cookies, and it was really, really good. Grab a shortbread cookie of your own and try it…you’ll like it if you’re a lemon lover I promise. Go. Go now. You won’t be sorry.