Lemon Curd

I ran across a reference to lemon curd when I was looking up information on yogurt, and flavors. Apparently it's hard to get a proper lemon flavor in yogurt, but using lemon curd really helps with that. And... it sounded like everyone loves this stuff. I'm a fan of apple butter and pear butter (although I haven't tried making them yet). So I gave the lemon curd a try.

I used the recipe from Barefoot Contessa. I omitted the salt and used salted butter instead.





In case you were wondering how it tastes, this is a picture of the pot I used to make it:



It tastes awesome. It's this delicious tangy sour-sweet-rich-custard yumminess, and I can guarantee you that it will be involved in my next frozen yogurt experiment. I just have to finish off the chocolate frozen yogurt first. And it is quite fantastic in un-frozen yogurt. Much better than any lemon or lemon pie flavored yogurt from the store!

It wasn't as hard as I thought it might be. I've made puddings before (this didn't thicken as much as they do in the pot - I hope that's normal), and zesting the lemons turned out to be easiest with a cheese grater. I used the actual grating side.

Also, I'm going to attempt to boil my naked lemon halves and see if I can get something lemony for cleaning solution. Lemon juice and lemon oil are supposed to be quite good at cleaning, and even decent at bleaching. I guess that's why so many cleaning products are lemon-scented.