In the Kitchen - Lemon Curd

If you ask any of my friends, they will quickly tell you that my favorite fruit is Lemon. I use lemons on everything and often I get funny looks when I eat lemons with many of my meals.

recipe below

Lemon curd is a really simple dessert spread that can be used in various tarts, cakes, and cookies. I'm attracted to the idea of homemade goods because if you use quality ingredients, you know exactly what your eating and it's clean and controlled. My homemade lemon curd usually stays fresh in the fridge for up to 3 weeks. Here's how to start.

what you need:
-45g butter
-pinch of salt
-1 unwaxed lemon (zest and juice only)
-2 free-range egg yolks
-40g sugar

what to do:
1. in a sauce pan, add the lemon juice (no seeds), zest, sugar, salt, and butter and bring pan to low-medium heat. let the butter melt and your sugar and salt to dissolve. once, this is done, remove from the heat.
2. in a separate bowl, whisk your eggs and then add to the pan.
3. bring the pan to low heat and start to whisk vigorously without stopping. you have to make sure the lemon curd is continually being whisked because if you stop then it's going to start to clot and get clumpy. you don't want that. also make sure that your heat is not to high as to make the curd boil. if this happens, just remove it from the heat
4. eventually after your upper arm starts to hurt from all the whisking, you will see that the curd has started to thicken. this means your on the right path. now to make sure everything is blended, wait for the curd to release a few bubbles. you can then take it off the heat and pass it through a sifter into a bowl. place plastic wrap in direct contact with the curd and refrigerate for at least a few hours. leaving it overnight is the best and what i recommend to get the best results.

I had a few speculoos biscuits left over, some blueberries, and cheap tea cups/plates i bought at the thrift store. everything looked too pretty to not photograph.