Thursday, April 4, 2013

Lemon Curd

Guys. It's sunny. In Ireland. SUNNY. You can't see me (or maybe you can...?) but I'm basically jumping for joy right now. I don't like heat, but I LOVE the sun. Sometimes I swear that I photosynthesize. Y'know what, if I learned that I was part sunflower, I'd be okay with that. I hate being cooped up in a classroom when it's so glorious outside...but skipping all my classes to frolic around is probably frowned upon. 

I don't want to write papers. There's so much of the world I still haven't seen! Heck, there's so much of Dublin I haven't seen. It's making me sad. I should be making the most of the incredible opportunity. I wish I could spend all day exploring the hidden places of the city with my friends, then go somewhere reeeally high up and watch the sunset over the city. And then do some stargazing, staying up too late talking about things that matter. Throw some ice cream in there somewhere and you have my perfect day. 

I hope to get that perfect day before I leave, but for now, I'll make some lemon curd. If sunshine was a food, it would be this. It even tastes bright, and goes with pretty much everything. Used as a filling between layers of cake, slathered (I love that word) on a scone, or, as someone wisely suggested to me on my facespace page, mixed in with yogurt. Best idea. Mm. I'm in such a good mood right now I don't even know what to do with myself!

Lemon Curd

3 large eggs
3/4 cup (150 grams) granulated white sugar
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
4 tablespoons (56 grams) unsalted butter, at room temperature
1 tablespoon (4 grams) finely shredded lemon zest

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

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