a study in yellow

A new and enormously satisfying spring ritual is finding someone’s Meyer lemon tree to raid and making little pots of lemon curd. I made this batch early this morning, before heading into workland. And it came rushing back to my why the experience is so gratifying. Our kitchen gets great morning light, and there is nothing like the warm sun on your back as you hold lemons in the palm of your hand before juicing and zesting them, then watching the curd slowly thicken. It’s like time itself slows down and glows.

Everything in this recipe is so incredibly yellow, except for the sugar (I guess that just leaves butter, yolks and lemons). So the process makes for some gorgeous, spontaneous kitchen still life moments. The smell and the color of the curd is pure joy. So is the satisfying pop of the jars as they cool and seal. I am crazy about making this, I tell you.

One note: if you’re like me, squeezing and zesting lemons can start as a meditation but quickly become maddening. To cut down on the cursing, try two of my most favorite kitchen tools. This zester and this juicer. These will improve your life, I swear. I could almost make an infomercial about my insane affection for them. As for the curd, I used this recipe, with about half the sugar and more juice.

There are a million ways to use lemon curd: on or over toast, shortbread, gingerbread, pound cake, ice cream, meringues. Here's a new fave: lemon curd and peanut butter PB&L’s. It's low brow, and I love it.