People say that certain smells evoke particular memories, and I’m certain that it’s true.
There’s the aroma of garlic sizzling in a wok, which together with the sound of the wooden spoon hitting the metal, takes me right back to my home in Singapore, where for years I’d grown up eating stir-fries and everything with garlic.
And there’s also the fresh, clean scent of Dove body soap, which always brings to mind a certain period during my teenage years.
Right now, my latest memories are of Italy, for which I have a greater love each year.
Interlaced with the mental pictures and printed photos that I have in mind of the boot-shaped country, is the refreshing citrus fragrance of fresh lemons hanging ripe and plump from their branches.
We’d visited Italy in the midst of summer, and in the Amalfi Coast, lemons were literally everywhere – falling on the ground from the large lemon trees; in the bottles of digestive limoncello (Italy’s signature post-meal drink); in ice-cold lemon slush that saved us time and again from the unbearably harsh heat; or as part of lemon-scented soap.
I don’t remember ever seeing so many lemons in one single place – and the intensity of the aroma of lemon (in the air, in your drinks, in your food) was astounding.
But I loved it. I’d inhale deeply and fill my lungs with lemon-flavored Italian air, and I was happy.
I wanted to translate this beautiful aroma, tied in with my memories of Italy, into something tangible.
So here you go – easy lemon curd that can be made in 15 minutes flat. It’s a custardy delight that hints of citrus lemon and is sweetened with honey.
You can eat it with a spoon, straight from the jar; or spread it between two layers of cookies and make a lemon cookie sandwich; or slather it right above freshly toasted bread or crackers.
Whichever way you decide, you won’t regret.
And I assure you you’ll be licking your spoon until there’s nothing left..because that’s exactly what I did..
- 4 large eggs
- ¼ cup of honey
- Zest of 2 lemons
- ¼ cup of coconut oil (or butter)
- ½ cup lemon juice (or slightly more if you like the tangy taste of lemon!)
- In a pot, stir together the eggs, honey, and lemon zest until well-combined with a wooden spoon.
- Heat the mixture over low heat and once everything is well-combined, add in the coconut oil or butter, and keep right on stirring.
- Once the coconut oil or butter is melted, add in the lemon juice, and mix well.
- Make sure to constantly stir the mixture until it thickens (between 5 - 10 minutes). Make sure you do not get distracted as that can make the difference between delicious lemon curd or an eggy mess.
- Strain the lemon curd through a strainer to ensure that it becomes as smooth and silky as possible. (Do not skip this step even if you feel lazy, as it is worth the 2 minutes of effort!)
- Let the lemon curd cool completely before storing in an airtight container in the refridgerator for up to a week.
- Serve with crackers or toast. Garnish with fresh mint leaves.
Barely adapted from: Texanerin (http://www.texanerin.com/2014/01/honey-sweetened-lemon-curd.html)