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The Food Forum: Lemon curd recipe has many delicious uses

The Food Forum: Lemon curd recipe has many delicious uses

Would you believe it, my stern teacher gaze worked! Last week a wave of recipes came in, including this lemon curd from reader Liz Carrington that I’m definitely going to make. Thanks to Liz and everyone who contributed! You are all a pleasure to have in the classroom.

As a reminder, I always (always!) accept recipes for The Forum. Even if it’s a Christmas cookie recipe in July, or a beloved recipe card I have to squeeze my eyes shut to read — send them in! Drink recipes (cocktails, mocktails, coffee, smoothies, hot, cold, and more) are also encouraged.

Back to Liz and her lemon curd. This is one of those recipes that goes into so many things: use it as a base for pie or tart (and top with plenty of fresh berries), pipe into cupcakes or cookies, serve with scones or muffins, whisk to a tangy glaze, dollop of yogurt with granola for a refreshing breakfast, pop over ice, swirl or spread on cheesecake, make lemon bars or just grab a spoon.

Take the savory route by spreading the curds on chicken thighs and roasting them with veggies for a tangy, citrus-forward dinner. you can find that recipe on Food52

“How it tastes, other than delicious, depends on the lemons — sometimes sweet, sometimes tart,” Liz wrote.

And as Liz suggests, “Invite your friends to a tea party. If it’s for a special occasion, ask everyone to wear a fancy hat. If you don’t have actual teacups, get some from the thrift store.” , or ask everyone to bring their own cups, buy or bake some scones and serve the next delicious treat.”

Lemon pudding

3 large eggs

¾ cup white sugar

⅓ cup freshly squeezed lemon juice

4 tablespoons room temperature unsalted butter

1 tablespoon finely grated lemon zest

In a stainless steel bowl, whisk together the eggs, sugar and lemon juice. Place over a pot of simmering water and cook, stirring constantly to prevent curdling, until mixture thickens (like sour cream) and coats the back of a wooden spoon, about 10 minutes (165 degrees). Remove from fire. Cut the butter into small pieces and stir it into the mixture little by little until the butter has melted. Stir in the lemon zest. Cover immediately to prevent a skin from forming* and allow to cool. The curd will continue to thicken as it cools. Store in the refrigerator.

*Taylor Notes: Applying plastic wrap directly to the curds will prevent a skin from forming. If you have a better, more environmentally friendly way to store curds, let us know.

Reach (and send prescriptions to!) reporter Taylor Goebel at [email protected] or call 425-339-3046. Join The Daily Herald’s food-focused Facebook page, SnohomDish

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