We have been having an interesting time on our end.
Last week, exactly one week ago today, we were making our weekly Wegmans run (as we do), it was pouring rain, and as per usual, despite the weather, I insisted on wearing flip flops. This turned out to be a terrible choice. I slipped and did not immediately realize that I had whacked the back of my head on our stairs, and landed myself with a concussion. I, therefore, have been pretty limited in what the doctors have allowed me to do, and it has been super frustrating as there are so many fruits that are coming into season right now that I have wanted to be baking with.
For the first few days I was completely lethargic (still am quite tired), but we had a date with Neil Gaiman. Neil is my favorite author. I have a deep love for the Song of Ice and Fire series, but Neil wins for me. American Gods, Anansi Boys, Good Omens, Stardust, you name it. Josh and I had purchased tickets to go see him in Northern Virginia months earlier, and despite how I was feeling I was determined that we go. It was at Wolftrap which I am not sure if any of you have been there but it is a beautiful venue and it is partially outdoors.
We had an amazing time but when we got home, I was absolutely exhausted. This resulted in my laying on the couch and watching episodes of the great British bake off on Netflix. Everyone was using different curds in their desserts, and as lemon is in right now, I thought it would be time for lemon curd.
100 grams of butter
220 grams of sugar
5 lemons – zest and juices from all five.
3 whole eggs
2 egg yokes
Mix your sugar, butter, lemon juice, and zest in a bowl.
Heat a pot of water and place your bowl on top of the pot of boiling water. Whisk until everything is properly mixed together on high heat.
In a separate bowl whisk together your eggs and yokes.
Lower your heat to medium, and slowly add your egg mixture to your bowl all the while mixing.
Once all the egg mix has been added, whisk until the mixture is thick (15-20 minutes).
I sieved my curd at the end, this way when you jar it, it is entirely smooth with none of the lemon zest.
Jar it, and store in the fridge!