A couple weekends ago my lovely friend Emily came to visit. She endured a long and arduous bus ride and yet still arrived bearing key ingredients for a delicious summer dessert.
+ 6 eggs, separated (this recipe calls for 6 yolks and 2 egg whites; we saved the remaining whites in a little container for future low-cholesterol baking endeavours, or Sunday morning pancakes)
+ 3 lemons (zested and squeezed for ½ cup of juice)
+ ¾ cup sugar
+ ½ cup butter
+ A few cups of mixed berries (blueberries, blackberries, raspberries)
+ Something on which to pour the curd and berries (tarts, pieces of sweet bread, or scones, or croissants. Emily had brought yummy homemade raisin scones, which worked wonderfully.)
and Emily’s mum’s lemon curd recipe, we made one of the best Saturday evening meals in recent memory.
Yes, we made lemon curd and berries for dinner. We were going to have healthy dinner food, too, but when it came down to it we realised we weren’t that hungry, and as we say in my family: life is short, eat desert first.
This is what we did:
Melt the butter in a pot on low-to-medium heat. Whisk in the egg yolks, lemon juice, lemon zest, and the lemony pulp lemon-juicing by-product. Whisk and whisk and whisk on medium heat for 10 minutes until the mixture thickens. Remove from heat and let cool. Place tart/scone/dessert foundation of choice in a bowl and ladle on curd and berries. Eat!
This was quite simple to make, and a good team-effort sort of recipe what with the repetitive actions of zesting and squeezing lemons (for which I was thrilled to be able to use the 25-year-old juicer gifted to me by my parents), and whisking.
A super delicious, lemony, summer dessert!