You see, for Christmas I got Alice Waters’ The Art of Simple Food, which I read cover to cover. In it, Alice makes lemon curd. I love Meyer lemons (in case you hadn’t caught that yet) and curd seemed the perfect application for them. Making the curd itself was incredibly easy – some eggs, some lemon juice and zest, some sugar, some salt. Cook until it thickens and refrigerate. Here are some pics of the process.
|Ingredients all set to be heated gently.|
|Lemon curd is starting to thicken.|
|So pretty in that glass jar.|
One of the unintended benefits of making lemon curd is that your whole home smells faintly of lemon. Which was just plain nice until Meredith came over and asked me if I had just cleaned. No! It was the lemon scent. Brilliant. So now I have a new pre-party trick when I run out of time because making lemon curd sure is faster and more fun than cleaning.
|Spreading the lemon curd in the tart crust with my new-ish offset spatula.|
|At least the part of the crust you can see looks like it's supposed to!|