Receta Secret Recipe Club Reveal Day: Lemon Curd
by Nicole Sherman

Excuse my beat up cookie! It looks like they fell down a flight of stairs!Happy Secret Recipe Club

Reveal Day! Can you believe we are at the end of February! Wow the year is

already flying by. Spring is in the air … I can feel it!

I was super excited when I was given the assignment this month

to work in Erin’s Kitchen at the Spiffy

Cookie! I have followed Erin’s blog for a long time so this was an honor in

my opinion. I have to admit I was attracted to her super cute cookie and the

colors on her blog. I am a very visual person so I was hooked right away.

It didn’t take long for me to decide what I was going to

make in her kitchen this month after looking over her recipe box. I have always

wanted to make homemade lemon curd. Like so many things I have put it off time and

time again. I received some in the mail from a bakery a few years ago, but by

the time it made it to me it was very warm and instead of taking a chance I

threw it in the trash. Now enter the

Spiffy Cookie and guess what! Erin has a recipe for Lemon Curd

and I had to try it.

Her recipe is for Meyer Lemon Curd, but after hours and

hours of search all over the city of Houston I left with no Meyer Lemons! What

the heck? Why are they so hard to find?

I was determined no matter what, Meyer Lemons, or not… I was

making this recipe! I am sure happy that I did! Wow talk about delicious! I

love lemons and limes so this wasn’t a stretch out of my comfort zone. I was

more than excited to make this recipe. Humm… I wonder how lime curd would taste.

It didn’t take long at all to make, the biggest thing you

have to remember while making this recipe is to just be patient and take your

time. It’s well worth it! I love this recipe and I can see it being a staple in

our house. I got rave reviews from the family which means it’s a winner.

It’s sweet and tangy and not a bit sour. I think the key is

to find good fresh and juicy lemons if you can’t find the Meyer. I gather by

adding the extra sugar when you are not using Meyer lemons that they must be a

little sweeter than a regular lemon. Who knew?

Thank you so much Erin for allowing Colie’s Kitchen to take

over your kitchen this month! Wahoo what fun!

Directions:

In a medium heatproof bowl (I used a large Pyrex measuring

cup), whisk the lemon juice, zest, sugar and eggs together until well combined.

Add the butter and set the bowl over a saucepan of simmering water.

Cook,

whisking almost constantly, until the curd has thickened and registers 160

degrees.

You have the option to strain when the curd is cooked through, but I chose to leave the zest in the curd for an extra bit of

tart.

Spoon into a second heatproof bowl and allow to cool.

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