When Life Throws You Lemons....Make Lemon Curd

Actually, the title should be "When Life Bombards You With Eggs......" because my hens have been laying at least 3 eggs each a day (not really....but that's how it seems).  I've been digging up creative ways to use all these eggs.  

I made an angel food cake for my parents' 50th wedding anniversary...which called for TWELVE (!!!!) large egg whites....that would leave 12 (!!!!) large egg yolks.  What to do with all those yolks!  Yikes!  

So here ya go...one solution: 

 Lemon Curd

One beautiful pint of homemade lemon curd
(yes, that's an Easter basket in the background.  So?)

And here's how I made it:

Add enough water to a medium sauce pan to measure 1- inch up the side.  Bring it to a simmer on medium-high heat. 

 Meanwhile, follow these nifty directions.....

Cut up a stick of salted butter into 8 sections...which should be pretty easy since the  wrapper is marked.  Keep this cut-up butter in the refrigerator until later....
Then.....

Separate 5 eggs; put 5 egg yolks in a stainless steel bowl  (use the whites for something else)
then.....

whisk (stainless steel whisk)  in 1 cup granulated sugar till mixture is nice and smooth
(about a minute)....then....

Measure the juice of 4 lemons and enough cold water to make 1/3 cup...then add
the zest of those 4 lemons.....OR... use 1/3 cup of reconstituted lemon juice and 1/16 tsp of
lemon oil.....in case life didn't deal you lemons....don't let anyone make you feel bad about it.  This is
a good alternative....fresh is better, though.  Then add the juice to your egg/sugar mix and whisk till smooth.
Then....

Once your water has come to a simmer, reduce the heat to low.. Put stainless steel bowl on top of saucepan.  The bowl should be large enough to sit atop the pan without touching the water. 

Whisk until thickened -- about 8 minutes.  Caution:  your arm will get tired.....push through...get tough.
Then....

Remove it from heat...pronto! 

Once we're off the heat, add butter....about 1 or 2 pats at a time and whisk till each of the butter pats are melted before you add the next pats.  Whisk till smooth.
Then.....

Note how thick it turned out!

Strain it into a clean pint jar through a stainless steel sieve to ensure its smoooothness---
especially if you used real lemon zest...like I didn't today.

Once your jar is filled (about 1/2 inch from the top), press a piece of plastic wrap directly on top of the curd, making sure the edges hang out.  (this keeps a skin from forming on top)
Then.....

Put on a lid and band.  Write "lemon curd" on the lid along with the date...I don't care how good a memory you think you have...just do it.  Keeps about 2 weeks in the refrigerator.  Bonus:  this fabulous stuff will freeze beautifully for months.  I don't know how many...this stuff doesn't last long enough around here to freeze.

Make sure you keep a spoonful for your taste buds.  You'll want to eat this like pudding...but I'll warn you:
This is SOOO not diet food.

I'll be piping this luscious goodness into little tart shells.  Stay tuned for another episode!!