I have a newfound appreciation for the old adage on lemons. With the less-than-desirable circumstances I found myself in over the weekend, in my case a defunct oven and a Saturday full of rain and gloom, it seemed decidedly defeatist to take it lying down (albeit on the couch cradling a mug of tea and the delightful French Women Don’t Get Fat), so I made my own sunshine in the kitchen: tangy and sweet lemon curd! And not just the usual citrus affair, but three exceedingly delicious versions, all with a simple last-minute addition. Very much taken by Clotilde’s lemon and almond curd, from the lovely Chocolate & Zucchini, in similar form I added ground almonds to the finished curd for an even creamier spread, and also tried stirring in a handful of unsweetened coconut flakes for another variation. Obligated to taste-test the results, like any good chef, the pale yellow lemon-almond curd was by far my standout favorite among the three, truly a match made in lemon curd heaven.
With a preliminary taste of the creamy spread on an english muffin half, I was so arrested by the tang and zest alighting on my tongue that I wondered if perhaps I’ve let winter linger a little too long in my kitchen. It was a good thing the lemons came three-to-a-bag, because now I can’t resist dashing off a fresh squeeze on everything–fried eggs, sauteed spinach, lentils, a bowl of blueberries and yogurt. In fact, my readiness to apply lemon without reserve to any and all things inspired a lighter take on eggs benedict for an easy weekend or weekday breakfast: