One of the things I love best about California is the amount of food that is planted along sidewalks and in backyards. Citrus trees are found in back and front yards all across California. A friend of mine gave me pounds of extra Meyer lemons from his tree. I dont make many things with lemons other then lemonade so I was wondering what I was supposed to do with pounds of lemons?
I went straight to my cookbook collection and started pulling out recipes. The first one I chose was a delicious lemon curd recipe from The Art of Simple Food by Alice Waters. I LOVE this cookbook. The recipes are simple, fresh and their are no strange ingredients that will take up space in my pantry.
by Alice Waters
Makes 2 cups
Wash and dry:
Grate the zest of one lemon on the small holes of a grater. Juice the lemons. There should be about 1/2 cup of juice.
In a separate bowl, beat until just mixed:
3 egg yolks
1/3 cup sugar
1/4 tsp salt
Stir in lemon juice and zest. Add
6 tablespoons of unsalted butter cut into pieces.
Cook mixture in a non reactive heavy pot, stirring constantly over medium heat until it is thick enough to coat the back of a spoon. Do not boil or the eggs with curdle. When thick pour into a bowl or glass jars to cool. Cover and store in the refrigerator.
Tomorrow I will post the recipe for Lemon Curd Thumbprint Cookies.