Texas in a Thousand Pieces, and Lemon Curd

  Mom got her puzzle put together--all 1000 pieces.  It looked impossible when I dumped all them out on the card table, but it is amazing how a person can gradually find pieces that fit.  Down toward the last I swore some of the pieces had to have been lost, because there was no way the rest could fit.   

I had Saturday School for boys who had missed too many days.  Six hours of solid teaching with a 30 minute break at lunch, wore me out, and I only managed to try out one new recipe--Lemon Curd.  I have never sampled it, not even when I had a chance way back in the day.  One of the Home Demonstration members made me a batch, and foolish me I was too picky to try it.  She was English and from Canada, and Lemon Curd was a family favorite of hers, and I know it was good.    All you need is sugar, egg yolks, fresh lemons, and butter, of course. I think one tablespoon is worth two Weight Watcher points.  I didn't think it would ever thicken up, but it does very quickly.  I cooked mine too much to suit me, so, remember, it sets up when it cools, and if it is going in the refrigerator, it sets up even more.  This is really good in tarts, or on slices of pound cake--anything that goes with a good lemon sauce.

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This is the make-shift double boiler I had to use, because I have yet to see one in the stores I prowl on a regular basis.  Here is the recipe.   

 Lemon Curd   

5 egg yolks

1 Cup sugar

pinch of salt

4 lemons, zested and juiced to make 1/3 C.

1 stick butter, cut into pats and chilled

Method of Preparation

1.  Add enough water to a medium saucepan to come about an inch up the side of the pan.  Bring to a simmer over mdium-high heat.

2.  While the water is heating, mix the yolks, salt, and sugar with a whisk until smooth.

3.  Add the 1/3 cup juice (you can add water if there isn't enough juice in the lemons).  Whisk until smooth.

4.  Put the mixture in the top of a double boiler, or an oven proof bowl.  Do not allow the bowl to touch the water.

5.  Whisk while cooking, for about 8 minutes or until thickened.  

6.  Add the pats of butter one at a time and whisk until each pat is blended.  

7.  Pour into a clean container, and put a layer of plastic wrap on the surface of the curd.  This can be refrigerated for 2 weeks.