4 leftover lemons yield stovetop curd

LITTLE ROCK — After making this week’s cookie recipe — Meyer Lemon and Black Pepper Cookies — I was left with four naked lemons. A reminder you should always read a recipe from start to finish before taking on the endeavor.

If I had read the recipe more carefully, I would have seen it called for lots of lemon zest but no juice.

The saying goes, when life gives you lemons, make lemonade. But I think lemon curd tastes better.

Sure, you can buy jars of lemon curd ready-to-use from the grocery store. But store-bought pales in comparison to fresh, homemade lemon curd.

The hardest part about making lemon curd is keeping the mixture from curdling, usually the result of too intense heat or incomplete emulsion. After a little research I came across this method on finecooking. com that calls for beating the ingredients with an electric mixer before cooking.

The silky, smooth curd is bright and sweet-tart in all the right ways. Use it to fill mini tarts or simply spoon it over warm scones.

I used Meyer lemons in this recipe, but regular lemons will work just as well.

Lemon Curd

6 tablespoons butter, softened

at room temperature 1 cup granulated sugar 2 large eggs 2 large egg yolks 2/3 cup freshly squeezed lemon

juice, from about 4 medium

lemons

In a large glass or stainlesssteel bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Gradually add the eggs and yolks, one at a time, beating on low speed until well combined. Increase speed to medium and beat 1 minute. Beating on low speed, drizzle in the lemon juice. The mixture will look curdled, but don’t worry, this is OK.

Put water 1 inch deep in a medium saucepan and heat to a bare simmer. Place the bowl with the lemon juice mixture over the simmering water. Whisking constantly, cook mixture until it is smooth and thick, about 15 minutes. The mixture is ready when it is thick enough to coat the back of a wooden spoon and running your finger through it leaves a trail.

Cover the curd with plastic wrap, pressing the plastic to the surface of the curd and refrigerate until well chilled. Use within one week or freeze for up to two months.

Makes about 2 cups.

Recipe adapted from finecooking. com