For those of you who like food, I recognize that my roadtrip posts won’t cut it.
We ate pitifully.
Really. My diet was 70% apples. 20% hummus.
The other 10% is just a margin for error.
Upon my return to Whitehorse, however, this story changed. It was Easter. You know what that means. First face-stuffing opportunity of the new year.
I was sleep deprived.
I was delirious.
I would not be dissuaded. I would contribute to Easter dinner.
Enter David Lebovitz. My future bff. Yes I have to start by contacting him, I realize that. Don’t rub it in.
He lives in Paris. Guy knows his food. AND I’m certain he knows his citrus. Lemon curd to be specific.
Yes I said curd. Please don’t jump to cheese. I know you did, you’re probably Canadian, let’s be honest. Lemon curd is not clumpy, it is not rubbery, and I would not suggest melting it over fries. I would, however, suggest slathering it on anything else you can get ahold of. It’s that good.
BUT, I love me some lemons so don’t take my word for it, or David’s word for it. Make it your dang self. You will love it. Your relatives will love it.
Your mother, at least, will love it. Even if she doesn’t, she will say she loves it. My mom said she loved it. Don’t you lie to me mom. The consequences would be dire.
Lemon curd has the consistency of a custard if you’d like it to, but if you so wish, you can cook it until it gets jam-ish. Jam-ish is a thing. Shhh.
I wanted it dippable, so I took it off the burner at a slightly thinner consistency. It is super duper easy. I’m not going to pretend I took on a back-breaking kitchen masterpiece on 45 minutes of sleep.
As you see, space was toight. Those eggs in the pot, those are mine. Future Lemon wickedness.
Listen to David the following is straight from his blog. (Make note, I skipped step 5, momma didn’t have a strainer, I am just a powerhouse with a whisk, and fridged it straight up)
1/2 cup (125 ml) freshly-squeezed lemon juice
1/2 cup sugar
2 large egg yolks
2 large eggs
pinch of salt
6 tablespoons (85 g) unsalted butter, cubed
1. Place a mesh strainer over a bowl, and set aside.
2. In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.
3. Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.
4. Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.
5. Immediately press the curd through the strainer. Once strained, store the lemon curd in the refrigerator. It will keep for up to one week.
Now, I had to wait until after dinner to eat this. UGH. Huge burden. Dinner looked terrible.
The rest of dessert looked terrible too.
Be glad you weren’t there.