When life hands you lemons…

….make lemon curd. Lemons are 5 for $.99 at my local fruiterie and I’ve been using them to test some curd for Noah’s birthday gateau. This recipe is so fast to make and can keep for a few days. I played around and made the tartlet’s you see here, but you can use the curd between layers of cake, for a pie filling, or just eaten straight from the fridge with a spoon at 3am. Not that I know anything about that!! I have to credit the marvelous Martha for this recipe.

Lemon Curd

Makes 1 1/2 cups

6 large egg yolks Zest of 2 lemons 1/2 cup freshly squeezed lemon juice (about 4 lemons) 12 tablespoons sugar 1/2 cup (1 stick) unsalted butter, cold, cut into pieces 1. Prepare an ice bath fitted with a medium bowl; set aside. Whisk together yolks, zest, juice, and sugar in a small saucepan. Set over medium heat, and stir constantly with a wooden spoon. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes. 2. Remove pan from heat. Add butter, 1 piece at a time, stirring until incorporated. Pass through a fine mesh sieve into prepared medium bowl. Stirring frequently, let stand until cool. 3. Place a sheet of plastic wrap directly on surface of curd to prevent skin from forming; wrap tightly. Refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container for up to 2 days. PS. My apologies for the photo. They will improve with time!