I love citrus!
I love lemons, limes, grapefruit, mandarines, oranges, pomelos and just about every citrus fruit that I can get my hands on.
Even when choosing a synthetic flavor, I opt for the citrus flavors. When I choose a dish detergent, air freshener, floor cleaner or gummy worm, I almost always opt for the citrus ones. There is something about the punch of the flavor, the smell of the zest and the tiny sacs of juiciness packed into a citrus fruit that is oh, so tantalizing.
And, Pesach (Passover) just goes with citrus.
We try to spend part of Pesach in the Galil (Galilee of Israel) and the fragrance of the citrus blossoms perfumes the air during this season. The spring air with the sweet smell of citrus blossoms is Pesach’s gift to Israel. And, in Israel, citrus fruits are called פרי הדר (literally glorious fruits), a real validation of my passion for citrus.
This Pesach, I was determined to prepare a simple and delicious lemon curd. It uses simple ingredients and even calls for egg yolks, which abound on Pesach when egg whites seem to be on the list of so many Pesach baking recipes. This recipe can be eaten on its own, spread on Matzo or fruit or can be combined with other ingredients to create mousses and sorbets.
I like the curd not too sweet and quite tart but you can easily adjust the amount of juice and honey to make the curd more or less sweet or lemony. You can use any type of lemon, but I find that the Meyer lemons are in season now and are extra juicy. This recipe can be made in advance and stored in the refrigerator for several days.
6 tablespoons margarine, softened
1/2 cup honey
2 eggs + 2 egg yolks
3-4 Meyer lemons or 2/3 cup fresh lemon juice
Soften margarine in the microwave in ten-second increments, just until the margarine is soft to the touch but not runny.
In food processor fitted with the s-blade or in a blender, pulse margarine, honey, eggs and egg yolks until blended. Using lemon squeezer, squeeze lemons and then add the lemon juice slowly into the blended mixture while the food processor / blender is running The mixture may look curdled around the edges. Taste the curd and add honey, if necessary and reblend.
Pour the lemon curd into a pan and slowly cook over a medium flame, stirring occasionally until the mixture becomes smooth, but is not boiling. Reduce the heat a bit and continue stirring until the lemon curd coats the back of a wooden spoon, about 10-15 minutes.
To store, pour the curd into a glass jar. To keep the curd from developing a skin, touch plastic wrap to the surface of the lemon curd. Refrigerate until firm.