winter

 It has been uncharacteristically warn here, but today dawned grey and wintry. January always toys with the emotions, giving hints of spring only to turn cold and stormy. 

A cold winter day like this deserves a warm kitchen and reminders of the sun, so I rolled up my sleeves, made a batch of buttermilk biscuits and slathered them with Meyer Lemon Curd. Maybe it is just my inner southern girl but in my books there is nothing better then your house smelling of fresh biscuits. 

I got serious about canning this year, filling our pantry with apple butter, salsa verde, pickled carrots, and beets and of coarse lemon curd. Lemon curd is deceptively simple to make and has become a staple in my fridge along with buttermilk and good cheese. You can spread lemon curd on toast, buttermilk biscuits, pancakes, a spoon, use it to make a little tarts… The list goes on and on.

Here is my recipe, note that you can use regular lemons but if you can find Meyers Lemons the results will be much better!

 Perfect Lemon Curd

6 Meyer lemons

4 eggs

2 cups sugar

10 tablespoons unsalted butter, chilled

Zest from lemons

1. Wash, zest and juice lemons. Make sure there are no seeds, set aside.

2. Crack the eggs into a non-reactive mettle bowl and beat lightly.

3. Fill a medium saucepan with about 2 inches of water and bring to a gentle simmer. Put the bowl on top of the pan to form a double bowler. Add the sugar, butter, lemon juice and zest. Wisk gently until the sugar dissolves and butter melts.

4. Stir the mixture until it thickens and coats the back of a spoon, about 10 minutes. Remove from heat.

5. Put in jar, let cool and refrigerate. Use within 2 weeks, or can and use within 2 months.

Enjoy!