The Wonderful Lemons of January

I'm so glad that I planted a Myer lemon shrub years ago. For a few years it lived in a large pot and did OK, but once I found a place for it in a warm spot near the barn it thrived. This year it probably has produced 60 or 70 lemons, many of them pretty large. Last year there were only a few, so next year might not be as productive...we'll see.

Looking back at posts from January over the years I see that this month is the one where I use lemons the most. One of my favorite treats that use fresh lemons is lemon curd, the soft and creamy sort of lemon jam that is perfect on a scone or English muffin for a tea party. I made a batch this past week and realized that you might want the recipe if you would like to make some yourself. Store bought lemon curd is OK, but the curd you make yourself is worlds better! You can also make curd with any other kind of citrus...lime, orange, blood orange, grapefruit...or even with pomegranate juice as I did HERE. Lots of choices, lots of fun.

The finished curd, put into sterilized jars, keeps up to three months in the fridge...if it lasts that long.

Zesty Lemon Curd Yields 3 Cups
Stores up to 3 months in fridge

3-4 fragrant, bright-skinned lemons
1/2 Cup (1 stick) plus 2 Tablespoons butter, cut up
Pinch of salt
4 egg yolks
1 whole egg
1 1/4 Cups sugar

1) Run 2 inches of water into the base pan of a double boiler and set over medium heat to come to a brisk simmer.
2) Grate or shred enough lemon zest from washed & dried lemons to make 1 1/2 tablespoons, packed, lemon zest. Place the zest in the top pan of the double boiler. Juice the lemons and strain juice to make 1/2 Cup; add to the zest. Add the cut up butter & salt to the pan. Set aside.
3) Beat the egg yolks and whole egg together at high speed in the large bowl of an electric mixer until they are foamy; gradually add the sugar, continuing to beat the mixture until it is pale, fluffy, & very thick, about 5 minutes.
4) Scrape the egg mixture into the double-boiler top and set the top into the base containing simmering water. At once begin whisking the mixture; cook it, whisking constantly, until it has thickened smoothly and is steaming hot, about 15 minutes. Be careful not to overcook the curd; it is done when it will coat a metal or wooden spoon heavily. Remove the upper pan from the hot water.
5) Pour the curd into a fine-mesh sieve set over a bowl and press it through with a rubber spatula, leaving the shreds of zest behind (discard shreds). (It is o.k. to leave the zest in the curd, but the texture is different.) Scrape the curd into sterilized jars. Let it cool uncovered. Cap jars of cooled curd with sterilized lids. Refrigerate the curd.

Note: This can be made with lime zest & juice. Use 1 Tablespoon lime zest and 1/2 Cup lime juice and follow the recipe the same way for everything else.