Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, January 20, 2011

A Lemon Story

I've had a Meyer lemon tree for a long time -- longer than we've had the walls of windows breakfast room. Most years I've gotten some lemons -- but this year it was just two -- I don't know if the hot and dry summer was a factor but it is still great to have two Meyer lemons that I grew myself!!!

And those lemons are a true treat and what fun it is to decide exactly how I am going to use them!

This year, I made curd. For I was having The Lunch Bunch for lunch and decided that lemon curd tartlets would be the perfect dessert. I would share my Meyer lemon bounty with my dear friends.

The curd made, the tartlet shells baked . . .

And what a pretty dessert it was -- individual lemon curd tartlets topped with shipped cream and blackberries.

Two lemons made enough curd for tartlets for the four of us and . . .

There was enough curd leftover for my breakfast muffin the next morning.

A great breakfast of a Wolferman's English muffin, fresh blackberries, grapefruit juice, coffee and the lemon curd.

I use the Barefoot Contessa's recipe for lemon curd -- it's good for tarts or pie filling or cake filling or just eating as is on breakfast toast or muffins or afternoon scones. It's easy to do and can be kept in the refrigerator.


4 lemons, at room temperature
1 1/2 cups sugar
1 stick unsalted butter, at room temperature
4 extra large eggs, at room temperature
1/8 t. salt

Remove the zest of the lemons with a vegetable peeler, being careful to avoid the white pitch. Square the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees or just below a simmer. Remove from the heat.

You can pour into jars, put into a tart shell or refrigerate to put between layers of a cake.

It's Friday, which means that it's time for Foodie Friday -- so please join Michael at Designs by Gollum to see what other foods there are this Friday.


Ann@A Sentimental Life said...

Wow I amazed you could get one lemon! I love the Barefoot Contesa!

Rose H (UK) said...

Martha, my mouth is watering so much! I bought some lemons yesterday to make some lemon curd too :o) I'll think of you when I'm eating some of it.

On Crooked Creek said...

Sounds easy enough. . .and my son and daughter~in~law gifted me with my first food processor for Christmas! One recipe at a time, though. Tonight I made my homemade Italian Vegetable Soup and your Curry Chicken recipe. It's in the oven now, but I'm sure it will be delicious!Thanks for another wonderful recipe. "Mr. Ed" is all grins!

Priscilla said...

Boy, did that bring on a flood of memories. When I was a little girl we lived in Kansas City for two years. I remember my mother shopping at Wolfermans. I think the things were superior to the neighborhood grocery store, if I remember right. This was 1954-5. I was in the 3rd and 4th grade.

On Crooked Creek said...

Your Curry Chicken was delicious! Thank you for such an easy and satisifying dish!

Anonymous said...

Hi Martha! Oh, I have a lemon tree too but don't have a clue what kind of lemons they are. I've never made or had lemon curd. Thank you for the recipe and I'm going to make some with my lemons! :)
Be a sweetie,
Shelia ;)

fitty's pinky rose cottage said...

now this is wonderful! lemon curd! thanks for the recipe!.. your pies look delish! yum!

Carol at Serendipity said...

Ina is the best. I have not made lemon curd for years but I think I will try it again soon. Your photographs are wonderful.


Mary Bergfeld said...

What a lovely dessert, Martha. I love lemon curd and try to keep a jar of it available. Yours sounds delicious. Have a great day. Blessings...Mary

Brenda Pruitt said...

This looks most delicious! I've often thought about trying to grow a lemon tree...

Lemon Verbena Lady said...

OMG, Martha! Very jealous of your Meyer lemons. Any thing lemon I'm in! The Herbal Husband just can't grow anything else in the house at the moment and no greenhouse in sight. Need a new bathroom more! Thanks for sharing Ina's recipe!