Lemons and strawberries and summertime work so well together. We made this easy summertime curd to go with strawberry shortcake. You could also bypass the shortcake and go directly to dipping strawberries in this sweet-tart delight. And if strawberries are too much of a hassle, a spoon will do just fine, too.
This recipe, from Alice Water’s ‘The Art of Simple Food’, really celebrates the best of summer flavors.
Take four lemons, and grate the zest of one of them. Then juice all four.
In a medium-sized bowl, beat 2 eggs, 2 egg yolks, 2 T milk, 1/3 cup sugar, and 1/4 tsp salt. Stir in the lemon juice and zest, and then add 6 T of butter, cut into pieces.
Cook this all up in a small, non-reactive saucepan over medium heat, stirring constantly. (Our first pass at this involved not enough stirring, plus I forgot the lemon juice, so we ended up with a strange, curdled, but oddly not bad-tasting mixture.) So, don’t boil the mixture and keep stirring, or the eggs will curdle.
Once the mixture’s thick, pour it into a glass jar to cool.
This is amazing with fresh, sweet strawberries.
And somehow, this dessert seems classic and reserved and civilized – just the thing to be enjoyed in a cottage garden.
- 4 lemons (zest of 1 and juice of all 4)
- 2 eggs
- 3 egg yolks
- 2 T milk
- 1/3 cup sugar
- 6 T butter, cut into bits