Huge Denver snowstorm forces area cooks into high gear

March 26, 11:35 AMDenver Ethnic Foods ExaminerSusan Permut

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When life gives you lemons – make lemon curd.

When life gives you lemons – make lemon curd.

What do you think of when you see lemons on sale? Being English, I immediately think of lemon curd, a thick lemony jam-type substance that’s good on everything from bread to scones to pastry to – gasp – ice cream, if you’re feeling really decadent.

So when I saw lemons on sale at the Vitamin Cottage (a whole bag for $1.99) and I heard the weather forecast for Denver – snow and more snow – I bought the lemons and settled in for a little cooking. Here’s my recipe:

Lemon Curd

3 T lemon zest
1 cup freshly squeezed lemon juice
4 large eggs
1 ¾ sticks butter

Mix zest, lemon juice, sugar and eggs in a heavy-bottomed saucepan. Cut up the butter and add, cooking over moderate heat and stirring constantly. When the first bubbles appear on the surface, take it off the heat, pour it through a sieve and chill, covered. It will keep about a week in the fridge.