By Julia Westhoff
I am the world’s least creative person. I was asked in a job interview one time specifically about if I was creative and I replied, “I think everyone has the ability to be creative in their own way.” It was a lie.
Recently, however, I found myself being creative in the kitchen. I had made some lemon curd to pair with some pound cake, but found myself with quite a bit leftover. It was bothering me, I’ll admit – I hate having things sitting around my fridge. But it was, after all, lemon curd. And lemon curd is delicious.
Fast forward a week later and I was packing lunch for the girls. I spooned some plain yogurt into a container and planned to top it with some honey or jam. I spotted the lemon curd and decided to give it a try.
Cue the church bells, folks – the combination was heavenly. Pretty much every afternoon now you can catch me with this combination. I strongly encourage you to give it a try – start with this recipe (or buy some – I saw it recently at the French Market) and some good, whole milk yogurt. Enjoy…
1 cup white sugar
1/3 cup lemon juice
1/4 cup butter
2 teaspoons lemon zest
In a double boiler over simmering water, whisk the eggs, sugar, and lemon juice together until they are well mixed. Continue to stir 7-10 minutes, until the mixture is thick.
Use a mesh sieve to drain the mixture and get rid of lumps. Then fold in the butter and mix in lemon zest. Cover curd and chill in the refrigerator. It will have thickened in about 4 hours. The curd will keep for in the fridge for up to three weeks.