The experts have come to a consensus and it’s official. Kardinal style. Lemon curd, is insatiably addictive.
Just ask my ass. The experts aren’t the only ones who have “weighed in”.
I won’t lie. The term “lemon curd” makes me cringe a little bit. It evokes images of some kind of weird, congealed, lemon goop. “Curd” isn’t exactly the most appetizing of words. Kind of like “moist” or “squirt” or “yolk”. Ew.
But let’s be honest: Anything that has the word curd in it, usually turns out pretty fantastic and swell. Cheese curds make up 1/3 of the ingredients in poutine. Cottage Cheese usually results in lasagne. Dahi Yogurt prevents your mouth from catching fire while eating spicy Indian food. Curdled milks like buttermilk make pretty much any baked good taste amazing. Bean curd produces tofu, and seared, organic tofu in pad Thai is a must.
So you see? Curd = good.
And really, it couldn’t be simpler: Lemon, sugar, eggs, a bit of butter, a touch of heat and a whole lotta love.
I’m trying to remember to keep it simple, these days. Writing. Photography. Laughing uncontrollably with friends. Finding space to breathe. Heck, maybe I’ll even start a journal. I used to journal. And then life happened. And I got busy trying to pay the bills, run a business, become successful. Life got in the way of, well, life.
Over-complicating things – and allowing life to get in the way of life – is something I have a serious tendency to do. Type A, I think they call me. I’ve been told, on more than one occasion, that I have an Inner-Monica Complex. I like to think that means she’s organized, efficient, generous, and generally has great taste in flowers and all things edible. But my sources tell me she’s also neurotic, obsessive, compulsive, competitive and a little bit controlly-pants.
Hm. All of those things are probably an accurate description of my personality.
But that also means I’m 100% committed to any project I take on. I’m great at running my own business. I get blog posts done on time, even when I’m very sad, which is often. I’m the one who makes the reservation for dinner with friends. I always know the route from point A to point B. And I rarely forget an important date. As long as it’s written down. And colour coded. With alarms set (the day before, the day of and at the actual time of the event) and blocked out in my iCal. There’s always delicious food around the house to munch on. My home is clean and tidy and perpetually ready for company. And I strive to be my best at all times in pretty much everything I do.
Truth time? It’s exhausting being Monica, err, me.
I get so wrapped up in the efficiency of it all, with being the best, with holding it all together, I can get overwhelmed and burn out. Hence the reason Jurassic Park is on the TV every Sunday.
Okay, Jurassic Park being on probably has nothing to do with me having a mini meltdown. It’s probably on because AMC scheduled their television programming that way. And I’m grateful. Because it means I get to lay on the couch once I’m done writing this blog post with a jar of lemon curd and a spoon and maybe some sourdough bread and a few chopped up veggies and indulge in a bit of dinosaur voyeurism and some topless Jeff Goldblum.
Thank god for the PVR pause function.
So starting this week, we’re simplifying. Less iCal. And more bike rides, breathing in the sun, gin martinis and remembering to smell the flowers. And of course, lots of really good, fresh, seasonal, food.
Breath in. Breath out.
Say it with me. Breath in……….. Breath out…..
Because no one can hold it all together all the time for all the people in all the ways with all the balls.
Balls in the air. Not actual balls. Or those balls. I don’t have those.
Let’s face it. Sometimes ya just gotta put the balls aside – figuratively and literally – curl up on the carpet with a good book, a good glass of wine, good company or even just a good blanket, and do nothing. In a good way.
Simplicity is the word of the day, I think. I was going to go with “moist”, squirt” or “yolk” but again, I vote “ew”. And it just so happens that all 3 of those words are present – in very delicious ways – in lemon curd.
I’m going to have one mother of a dish you can slather this bad boy on within the next week. In the meantime of course, you could just devour it with a spoon like I’ll be doing in about 47 minutes. It’s that damn good. But as with any sauce, it’s only made better by mounting it on something you can put in your mouth…. That’s what she said.
Save it for the dish to come. Spread it on toast. Eat it with a spoon. Give it as a gift. Mix it up with Meyer Lemons. Pipe it into cream puffs. Take it into the shower with you. Whatever you do – make it. Love it. Weigh in and let me know how you take it.
…Because when life gives you lemons, ya just gotta breathe, and make lemon curd.
- 3 Large Pastured Eggs
- 3 Large Pastured Egg Yolks (save the whites for breakfast!)
- 1/2 C Sugar
- Juice of 4 large lemons (approx 1/2 C)
- Zest of those lemons
- 4 Tbsp of Butter
- In a small saucepan, whisk the eggs and yolks together. Add the lemon juice, zest and sugar. Place over medium-low heat and stir constantly until mixture thickens coats the back of a spoon.
- Strain through a fine mesh strainer into a bowl to remove solids. You may need to push the mixture around to get all the liquid through.
- Add the butter to the hot liquid, one Tbsp at a time until melted. Stir well.
- Press plastic wrap or parchment gently onto the top of the mixture to keep a skin from developing on the top of the curd, place in the fridge and cool completely before using.
- When cool, slather on everything.
Lemon Curd will keep for up to a week in the fridge.
Do you remember to breathe? What words should never be said? What do you do to relax? Do you have an inner television character complex? Do you have balls? What films do you watch over and over and over again? Have you ever made lemon curd? What do you put it on/in/with?