When life gives you lemons

Last year, I was introduced to the concept of foraging by Nick Strangeway at a Pioneers in Mixology workshop. It’s been supplemental to weekly farmer’s market trips and an inspiration to my home cooking and cocktail creations. Recently, Edwin and I came home with a sack full of mandarins, pomelos, and other assorted citrus. It’s amazing the amount of citrus people leave to rot in their yards, but if they overhang public property and I happen to be tall, I ain’t complaining.

Tonight, rather than continue my quest to watch the entire Battlestar Galactica series on Netflix, I decided to *gasp* read a book. I picked up Russ Parsons, How To Pick A Peach, and began perusing the winter section of the book. Especially if you live in the LA area, this book has so much useful information about seasonal produce including history and great recipes.

My house is chock full of lemons at the moment, so when I came across the recipe for lemon curd tart I was in. For me, lemon curd brings to mind little square-shaped jars chock full of a gelatinous soft yellow goo that seemed to be ever present on my parent’s refrigerator door. Lemon curd seemed to be just the right texture and tartness to pair perfectly with thin crisp ginger wafers.

For now, I just made the lemon curd. It took all of 10 minutes and is divine. I may make the whole tart, or perhaps some little shortbread cookies to dip into it. Yum.


The recipe is as follows:

Lemon Curd courtesy of Russ Parsons

2 large eggs

2 large egg yolks

1/2 cup sugar

1/4 teaspoon salt

Zest of 1 lemon

1/2 cup lemon juice(Meyer lemons, recommended)

6 tablespoons(3/4 stick) cold unsalted butter, cut into pieces

Beat the eggs, yolks, sugar and salt in a small saucepan until smooth and light colored.

Add the lemon zest, lemon juice and butter and cook over medium heat, stirring constantly, until the butter melts, about 2 minutes.

Reduce the heat to medium-low and continue cooking and stirring for about 5 minutes, or until the curd is thick enough to coat the back of a spoon and your finger leaves a definite track when you draw it across the spoon. The curd should resemble a thick hollandaise. Pour it through a fine-mesh strainer into a chilled bowl.


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