It's March, and that means the "wearing of the green" and all things Irish. So our monthly meeting included a lovely Irish afternoon Tea, some Irish tunes, and a bit of Craic (news, gossip, fun, entertainment, and enjoyable conversation). The sandwiches, cheese, crisps, fruit and desserts left us a bit too full to dance a jig, but we did paint some rocks and gather toiletries for a local women's shelter.
We all enjoyed the Kerrygold cheese and butter, which are hard to find in Texas!
And the Lemon Curd served up in mini phyllo shells was delicious! We are happy to share our simple recipe...hope you enjoy it!
Lemon Curd
Makes 1 1/3 cups
2 tsp fresh Lemon zest
3 Eggs, large
1/2 cup fresh squeezed Lemon juice
1/2 cup Sugar
3/4 stick Butter, unsalted, cut into bits
3 Eggs, large
1/2 cup fresh squeezed Lemon juice
1/2 cup Sugar
3/4 stick Butter, unsalted, cut into bits
Whisk together lemon juice, zest, sugar, and eggs in a heavy 2 qt saucepan. Gently stir in butter and cook over moderate heat, whisking frequently, until curd is thick enough to show marks of whisk, about 6 minutes.
Pour lemon curd into a bowl, Cover surface with plastic wrap, and chill at least 1 hour.
Pour lemon curd into a bowl, Cover surface with plastic wrap, and chill at least 1 hour.
Recipe can be doubled and Curd can be stored in refrigerator up to 1 week. Can also be served in mini pie shells.
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