Lemon Curd and Such

Much of my thinking time is spent on food. I think about eating food, smelling food, baking food. I think about food dripping off my fork onto the plate. I think about food filling the hole in my stomach and satisfying me completely.
And then I talk about food. God, I could talk about food for ages. All bakers know that there are these little intricate sciences to baking things that are so detailed and nerdy and annoying to remember but essential to the recipe, and it’s so entertaining to talk about.
Like, in order to make lemon curd, one must use cold butter pats. Not room temperature, otherwise the curd won’t be thick enough. Not the entire stick at once, otherwise the butter won’t melt in time and the consistency won’t be perfect. About 10 nice and cold butter pats to mix straight into your thick lemon sugar mixture.
And then of course you put it in a jar and you leave it on the counter for a few hours. Don’t put it in the fridge right away, otherwise it can mold. After a night in the fridge your lemon curd is thick, rich, and perfect on cake or toast.
Lemons, sugar, butter. All the ingredients needed for a perfect recipe. Learning the recipe ruined me. I can eat it all the time, now. Smother it on everything. I wish I could make vats of it to keep in my house just in case of a lemon curd emergency.

The tangy flavor that hits the back of my tongue followed by the sweetness that plays on the tip is unmatched.
I use Alton Brown’s lemon curd recipe. That man is a genius and if I keep listening to him, my food addiction can only grow.

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