At least once a year it is my goal to put something homemade here on Hilyology. Homemade and cheery is even better! Since I've been writing a lot about trials, I hope it is a welcome break from the usual downer as of late here in my little corner of the web.
The title of this post is a little ironic because untypically of the Arizona weather, today's desert sky is rather dark, gloomy, cloudy, dreary and ominious. I'm loving it! Saying that, I still need some cheering up and here's something yellow, bright and zesty.
I've been meaning to share this with my friend Lyndsay for about a month so figured I'd go ahead and make it into a post and share it with everyone else too.
What is it, you may be asking?
It is lemon curd.
Yum
What is lemon curd??? "It sounds disgusting," my American friends may be saying to themselves. Quite the contrary. It's a delicious discovery I made while living in England. It's healthy treat and my kids love it; basically it's an alternative to a jam or jelly.
You can spread it on toast, put it on shortbread cookies or spread it on warm scones alongside a nice cup o' herbal tea. You can also use it in pies/tarts or in between layers of a sponge cake. It's super easy to make and au natural, much better for you than the stuff at the stores filled with chemicals and preservatives!
I'm going to make some today and maybe jar some up to give out as homemade Christmas gifts.
Here's the recipe:
Traditional British Lemon Curd
1/2 cup fresh lemon juice
2 teaspoons finely grated fresh lemon zest
2 teaspoons finely grated fresh lemon zest
1/2 cup sugar
3 large eggs
3/4 stick (6 tablespoons) unsalted butter, cut into bits
Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan.
Stir in butter and cook over moderately low to low heat, whisking frequently, until curd is thick enough to hold marks of whisk and the first bubble appears on surface, about 6 minutes.
Strain.
Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
Pour while warm into warmed jars and the lid should vacuum seal itself.
Once opened can be stored chilled for up to one week.
Once opened can be stored chilled for up to one week.
Enjoy....hope it adds a spot of sunshine to a cold December day for you (unless you live in Australia where it's toasty as I type this)! If you make any, let me know if you like it!













