We just got our first zucchini, so of course instead of eating it like a normal vegetable we made it into delicious sugary zucchini bread. And what goes better on zucchini bread than even more sugary lemon curd? So here’s my recipe for lemon curd (okay, it’s Ina Garten’s recipe, but I made sure it was a good one):
Lemon Curd
Mix up: 2 tbsp lemon zest, 1.5 cups sugar, 1 stick of butter (melted)
Whisk in: 4 eggs, 0.5 cups lemon juice, a pinch of salt
Pour it all into a pot and cook over low-med heat until it thickens. Don’t let it boil – if it’s boiling, turn the heat down. Stir it constantly or you will end up with chunky egg in your curd and nobody likes that. You will know when it thickens, I promise, it’s like pudding where it just firms up, but it’s usually around 10 minutes. Ina Garten says 170 degrees but I never know where my electric thermometer is since Jane likes to use it as her “phone.”
“Hello, Jane? Yeah, this is mama. Bring your phone back to the kitchen, please, I think this lemon curd is done.”
Spread your lemon curd on a scone if you want to feel British again for a day, or if you want to be American, put it on zucchini bread. They don’t have zucchinis in England, they have courgettes. That’s right, they stole the French word for zucchini. No wonder France helped America get independence, dang England just going around taking whatever they like: words, taxes, you name it.
Happy belated 4th, and we hope you have a great rest of your July!
Much love,
Moana and the Natural Bridges Team
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