Yesterday, as I toiled in the kitchen making gazpacho for the first time, wondering if my guests would like it. I also decided to tackle lemon curd, uncertain how it would taste or just what I might pair it with but knowing that I had to make it because it looked that good. Feeling extra adventurous I made a corn, tomato, and avocado relish for our salmon. What has sparked this burst of activity in the kitchen you might ask, but a slew of dinner guests this week. The week ended with a pleasant surprise of acquaintances turned friends over a dinner with as much heart as color and variety. Our guests were sincere and gracious, interested in our lives and kind. These are the kind of people that motivate me to do more, be more and whom I love to cook for.
Makes 1 1/2 cups
- 3 large egg yolks
- Zest of 1/2 lemon
- 1/4 cup freshly squeezed lemon juice, (2 lemons)
- 6 tablespoons sugar
- 4 tablespoons unsalted butter, cold and cut into pieces
- Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
- Remove saucepan from heat. Add the butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
- Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store, refrigerated in an airtight container, up to 2 days.