Zest

I'm addicted to my Microplane zester. So addicted, I need to zest the oranges first before I peel and feed them to my kids for snacks. So addicted, I zest my lemons first before squeezing them for lemonade. I even zest my limes. (I'm weird, I already know that!)

I have jars and jars filled with these zest mixed in with sugar in my fridge. So every time I open the fridge, I have these jars always staring at me. (Alternatively, Eating Club Vancouver just gave me a cool idea of mixing the zest with salt, yum!)

They are a good pick-me-up, too. I read somewhere (aromatheraphy) that citrus scents gives the person more energy. So mostly, I would just unscrew the lid and take a big whiff. It helps when I'm dragging and have to take my boys to baseball practice. :)

One time, I boiled and made a syrup with it. Then I strained the zest and stirred the syrup into my Gerolsteiner -- homemade soda pop. My kids and I loved it! Especially since my husband and I stopped giving them soda years ago due to HFCS.

This time, I decided to make Lemon Curd. I haven't had this in years. My husband and I would usually have English tea at home, with scones and water biscuits and cucumber sandwiches -- the works! But that was B.C., Before Children. :(
It's a very simple recipe from my right-now fave cookbook.

Lemon Curd
makes about 2 cups

2/3 cup sugar
2 Tbsp. grated lemon zest
3 large eggs
4 large egg yolks
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
4 Tbsp unsalted butter, chilled and cut into 1/2 inch cubes

Prepare an ice-bath. Bring water to simmer by for a double bolier.

Combine the sugar and lemon zest in a food processor and process for a minute to release the lemon's essential oils into the sugar. (Or can use a mortar and pestle.)

Place the lemon sugar in a heat-proof bowl along with eggs and egg yolks and whisk. Place bowl in double boiler and keep whisking until all the sugar is dissolved.

Add the lemon and lime juice and keep whisking for about 5 minutes. Use a rubber spatula to scrape sides of bowl once in a while. Curd is done when temperature reaches 160F and has the consistency of sour cream.

Take bowl out of heat and continue to whisk while putting the butter, one cube at a time.

Strain through a strainer and place bowl in ice-bath to cool. Place plastic wrap directly on top of curd so it wouldn't create a hard film. Once cool, it will last for a week in the fridge.