I love being able to go to the backyard, and pick fresh lemons. It’s definitely Spring here in Arizona, and the lemons are falling off of the trees faster then I can pick them up. I made a fresh Lemon Pie this week, and this luscious Lemon Curd. This week, I plan on making limoncello. I will post these recipes soon. I’ve always loved going to tea and eating devonshire cream and Lemon Curd, on fresh baked scones. I have a recipe for these, that I will post next week. This is the easiest recipe, and it comes from Ina Garten. The hardest part, is stirring it constantly, for 30 minutes. It’s well worth it! It’s so creamy, sweet, and full of fresh lemons. I ran out of scones, and have been eating it on toast all week .
I know I haven’t really been writing exactly how I feel lately, it’s all been about the food! This week though, I have been struggling with the question of, will I ever be good enough for some people, and is it your problem or theirs? The consensus on Facebook is it’s definitely theirs! I tend to agree with this. There are times in my life, where I feel I’ve done so many things for so many people, and sometimes it’s just not good enough. You can be, and do the best you can, and the one time that you’re not there for them, that is the time that people remember, not all the previous things you’ve done for them in the past. So I thought about it a lot this week, and I know that I’m a good person, with a big heart and a lot of love to give. So I’m letting it go! I know that you can’t please people all of the time. So it’s not my problem, it’s theirs! Now, I will have a cup of coffee and a piece of toast with this delectable Lemon Curd and forget all about it. I hope you all try this recipe, so easy, so full of flavor, you’ll never want to be without it in your refrigerator. I hope you all have a great weekend. If you feel like sharing, and you have a story about not being good enough, and about my ranting above, feel free to leave me a comment, I love to hear from all of you! Love, Stacey
Recipe by Ina Garten
This recipe makes 3 cups, I doubled it, for my jars.
• 3 lemons
• 1 1/2 cups sugar
• 1/4 lb of unsalted butter
• 4 extra -large eggs
• 1/2 cup lemon juice
• 1/8 tsp. kosher salt
1. Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
2. Cream butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
3. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened, stirring constantly, for approximately 30 minutes or until thickened. The lemon curd will thicken at about 170 or just below simmer. Remove from the heat, cool, and refrigerate.