Andrew's Blog

A City Boy Making His Way in the Country

We’re not just a farm!

I get it. I write a lot about the farm. And while it may be a truth universally acknowledged that llamas and a pig named Bacon are infinitely interesting, we are more than just a farm! We’re also a bed and breakfast. Where I cook breakfast. And people eat it. We also cook other things, like jams and jellies. And cookies. Recipes are easy to follow. I don’t trust anyone who says they can’t cook. That’s why recipes were created! They’re the crib sheet of the cooking world. And, hold on to your horses, do I have a tasty one for you!

Below is a recipe for lemon curd. As one of the most versatile curds, this tasty treat can be smeared on scones or act as the base for your favorite lemon meringue pie. It can also be eaten straight with some homemade whipped cream or a store bought Cool Whip. If I may, I would also suggest a nice Ready Whip. A spoon full of curd, a spray of “whip” in the mouth, and you have a treat for the ages. I’m sure this is a daily snack at Buckingham Palace.

Even if you can’t cook, you can make this. Try it, and you’ll be surprised. And let me know how it turns out. If you fail, I’ll personally come to your house and show you how to make it – as I was shown. This recipe comes from a famous Washington, D.C. pastry chef. I don’t think it’s published anywhere…so this is an exclusive! From my private cooking lesson to you – it’s a gift. Please enjoy!

Lemon Curd

6 whole eggs

1.5 cups granulated sugar

1 cup freshly squeezed lemon juice

Grated zest of 2 lemons

8 ounces unsalted butter

Combine eggs, sugar, zest, and juice in a heat proof bowl and place over a medium pot of simmering water. Continually whisk over simmering water until it begins to thicken (10 to 12 minutes). Continue to cook  (while whisking) for an additional 10 minutes. Remove bowl from heat and pour the curd into a food processor (I use a stick blender in the heated bowl) and add all the butter, blending for 15 or 20 seconds until the butter is blended in and the curd is smooth. Pour the hot curd into a mason jar or plastic container with plastic wrap pressed directly onto the curd. Chill for at least 6 hours or overnight. It will keep in the refrigerator for 10 days. You can also freeze it if sealed.

OK, I know, it’s a lot of whisking, but those arm muscles could use a good workout. So make it happen. Don’t be scared, it’s going to be delicious. Trust me, I run and bed and breakfast.

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