NOTES from THE TABLE
It’s the start of a new year, so let’s begin with a recipe you’ll love to make for the very first meal of the day.
Of course, beyond breakfast, it’s good at tea time, snack time, and dinner, too. This lemon curd is bright, clear, and stunning. Eat it on biscuits or on french toast with berries. Slather it on cake. Eat it in small ramekins with whipped cream on top. Eat it out of the jar. Eat it by yourself anytime you want. But of course, eat it with your people, too.
Intimidated? It’s much easier than you think, and much better than anything you’ve ever had from a jar.
Crowd your tables,
Megan
ALICE WATERS’ LEMON CURD
This recipe is shared from Alice Waters' The Art of Simple Food.
Wash and dry 4 lemons*
Grate the zest of one of the lemons on the small holes of a grater.**
Juice the lemons; there should be about 1/2 C juice.
Beat until just mixed:
2 eggs 3 egg yolks
2 T milk 1/3 C sugar
1/4 t salt (omit if using salted butter)
Stir in the lemon juice and zest and add 6 T butter, cut into small pieces.
Cook the mixture in a small nonreactive heavy pan, stirring constantly, over medium heat until it is thick enough to coat a spoon. Do not boil or the eggs will curdle. When thick, pour into a bowl or glass jar to cool.
Cover and refrigerate.
* If you’d rather not juice all those lemons, 1/2 C lemon juice can be substituted. Just remember you’ll still need one lemon for zest. Either way, the result is identical.
** A microplane grater will change your life.