Probably one of my favorite things on earth (and maybe in heaven if they stock it) is Lemon Curd. I am crazy for it. Lemon Curd is sort of like lemon flavored sugar clouds.
I was sorely disappointed when I purchased an expensive jar of imported scottish Lemon Curd for a tea party. I was running low on time and grabbed a jar at the store to save me from having to make it. Big mistake. It was bland and quite horrible.
I have a wonderful recipe for old-fashioned lemon bars. You know the kind with a delicious shortbread, a tart lemon spread and powdered sugar on top. Just typing that makes my mouth water. Well, you can just make the Lemon Curd from this recipe, stick it in a jar and enjoy. It isn't difficult and makes a fantastic gift. It is like sunshine on a cold winter day!
8 egg yolks
1 1/2 c. sugar
6 oz. freshly squeezed lemon juice
1 stick (1/2 cup) unsalted butter cut into Tablespoon size
1 1/2 Tbl. grated lemon peel
In a heavy saucepan, whisk together the yolks, sugar, lemon juce, and butter. Cook the mixture over medium-low heat, stirring with a wooden spoon, until it has thickened. (I usually let it come to a slow boil, turn down my heat a bit and set my timer for 5 minutes, stir constantly) Strain the curd into a bowl and stir in the grated lemon peel. Pour into a jar. Keep in the fridge. Serve with Scones and you will find yourself quite popular amongst your circle of friends.