Nov 17, 2011

When Life Gives You (Delicious) Lemons

The lemons on the lemon tree are ripe! It’s been so nice to have so many fresh lemons to use up. We’ve been cooking with them constantly - homegrown lemons are so much juicier and flavorful than store-bought lemons. I’m officially jealous of the folks who live in California and Florida where fresh citrus is the norm!

I thought I would share one of my favorite quick & easy lemon recipes - lemon custard. It’s like sunshine in a cup on these dark days when the sun goes down before we even get out of work.

Lemon Custard

1/2 cup white sugar
1/4 cup cornstarch
2 tablespoons lemon zest
1/4 teaspoon salt
2 egg yolks
3/4 cup water
1/3 cup lemon juice

In a saucepan (or a double boiler if you have one) combine sugar, cornstarch, zest and salt. Take the egg yolks and beat them with the water, then add to the pan. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice. Pour into a serving bowl or individual cups. Cover with plastic wrap by pressing it directly against the custard (without air space in between) to prevent a skin. Allow to cool in the refrigerator for at least 2 hours... if you can wait that long. Serve with a dollop of whipped cream if desired.

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