Monthly Archives: May 2009

Without a doubt, I like our garden in May better than any other month of the year. Crocuses still hanging around, daffodils and tulips blooms galore, plum and apple trees budding, ground cover spreading, and weeds still at a minimum. Plus, the weather was perfect today – sunny, 75 degrees, with a gentle breeze. Justin played a round of golf and I had the chance to sit out on the deck in a short sleeve shirt and shorts.

For now
I’m looking at the sun
Someday the rain might come
But I love the sunshine

My cousin and his fiance are getting married this summer, and they came over today to taste some different cake flavor possibilities. They picked out eight flavors to try, so I spent the last few days baking and frosting small portions for them to taste. They left happy, with sugar highs and decisions made about the types of cakes – Carrot Cake with Cream Cheese Frosting, Chocolate Fudge Cake with Chocolate Buttercream Frosting, Lemon Chiffon Cake with Lemon Curd Filling and Lemon Buttercream Frosting, and finally a Vanilla Buttermilk Cake with Strawberry Preserves Filling and Vanilla Buttercream Frosting. Any requests for an invitation should be directed toward the happy couple!

Who in the world came up with the name for Lemon Curd? CURD? That was the best someone could come up with after first stumbling upon the preparation for this silky smooth, buttery, sweet-and-sour concoction? Honestly. It makes something so delicious sound like, well… like cheese. Which, don’t get me wrong, is delicious in its own special way. But a Cheese Curd and Lemon Curd have diddly squat in common, and I take offense to this complete misuse of the word Curd. Even Pudding would have been more acceptable, though, I suppose, that’s a whole other ball of wax!
Well, setting aside the deplorable name, here is an altogether lovely recipe for lemon curd, which takes less than 15 minutes to make. Perfect for a pie, tart, or cake filling, or spread on muffins or scones.

Lemon Curd
(adapted from On Baking, by Sarah Labensky)

4 fl. oz. Lemon Juice, freshly squeezed
6.5 oz. Granulated Sugar, divided
2 tsp. Lemon Zest
2 Eggs
6 oz. Unsalted butter, at room temperature and cut into small pieces

1. Combine the Lemon Juice, 3 ounces of the sugar and the zest in a nonreactive saucepan. Bring to a boil over medium heat, stirring occasionally.
2. Place the eggs and remaining sugar in a bowl. Gently whisk together – we don’t want lots of air bubbles.
3. While stirring the egg mixture gently, pour about 1/4 of the boiling juice mixture into the eggs. Once combined, continuing stirring and add in the remaining juice mixture to the eggs. Whisk to combine, then add the mixture back to the saucepan and return to the stove.
4. Bring the mixture to a boil, whisking constantly. Continue mixing and boil for 1 minute.
5. Remove from heat and transfer mixture into a cool bowl. Allow to cool, either in an ice bath or in the fridge for several minutes.
6. When the mixture is still warm, but no longer hot, add the butter in five parts, stirring well with a spatula after each addition. When the chunks of butter are almost melted, but not completely, you can add the next addition.
7. Use immediately, or chill, cover, and refrigerate.