Lemon Curd and Cold, Cold Days

We spent Sunday preparing for the coming cold. This week is expecting the temperatures not to rise about 15 degrees, and hover in the single digits for days. My husband prepared by splitting and stacking firewood. Our house is loaded down with some fantastic maple and pieces of the pine we lost two autumns ago. I prepared by shoveling snow against the walls of the yurt for insulation, closing up our last two ‘privacy flaps’ over the windows and baking for the week. I have hopes of continuing today, baking the breads that are slow rising now on the cool floor and a batch of seed cakes. Sunday I made Danish, biscuits, and bread pudding. Things that can keep a bit, and provide a warming carbohydrates through the next couple days. Last week I attempted Lemon Curd for the first time, and having it, spread on biscuit, with just a dab of cream, is enough to make even the coldest day taste of summer. I’m going to try Lime Curd this week..and maybe marmalade. We might as well make use of the stove top while the house is fighting off the chill.

Lemon Curd

4 Lemons

4 Eggs (beaten)

8 Tablespoons Butter

1 Lb Sugar (they call for white sugar, but I only had Turbinado. It just makes the curd slightly less bright yellow. I like the creamy look, but I bought white sugar for the lime curd)

Finely grate the rind from lemons and squeeze out all the juice. Place rind and juice in a heatproof bowl or top of a double boiler. Stir in eggs, butter, and sugar.

Place over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Cook, stirring constantly (or just very often), until the mixture thickens and coats the back of a spoon. Pour into sterilized jars and can..or store in the refrigerator.

Makes about 6 mini-jam jars of Curd.