A lemon curd? I’m thinking YUCK!
My introduction to a lemon curd was at a friend’s house. Their breakfast offering was scones served with a lemon curd. The curds and whey mentioned in the nursery rhyme immediately popped into my head.
Note the picture of Little Miss Muffet looking none too pleased with her curds and whey.
This always sounded awful to me, so with some trepidation I spread it on my scone. It resembled a spreadable custard in consistency, and it is in fact a type of preserves. It was delicious. And when you look at the list of ingredients, it’s no wonder it tastes so good – sugar, egg yolks, and all that butter.
It’s NOT Your Little Miss Muffet’s Curd
So forget about Little Miss Muffet’s dilemma and her curds and whey. She was basically eating cottage cheese – poor girl.
You can make your own lemon curd. It doesn’t take long. Spread it on a scone, pour a cup of coffee, and go to the living room. Take a seat on your tuffet, and enjoy.
A Frightened Miss Muffet Exits Stage Right
See Recipe Below
You Could Give This As A Christmas Gift Or A Hosting Gift
This is the perfect gift to present to someone who is hosting a party. Also include some scones with your lemon curd. It’s a wonderful treat for their breakfast the next day. And it’s so easy to prepare:
Lemon Curd Recipe (from Epicurious.com)
Ingredients: (makes 1 1/2 cups)
2 1/2 tsp finely grated fresh lemon zest
1/2 cup fresh lemon juice
2/3 cup sugar
2 large eggs
3 1/2 oz. butter, cut into pieces
Preparation:
- Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt into a 2-quart heavy saucepan.
- Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface (about 10 minutes).
- Immediately pour curd through a fine sieve into a bowl, then chill, uncovered.
- Add to a preserves jar and seal. Keep refrigerated. Can be stored up to 1 week.