Saturday At Tandy Hills Park & Lemon Curd

I decided against going to the Stock Show Parade this morning. I figured it'd be too cold. I was wrong. I just got back from hiking at the Tandy Hills, that's the Tandy Hills noonish view of downtown Fort Worth, with it being in the 60s and quite pleasant.

There is another drawback to going to downtown, when it's busy, which it seldom is, nowadays, as opposed to my last time going to the Stock Show Parade, due to easy parking being no more, due to the now defunct new Radio Shack Corporate Headquarters removing the huge free parking lots and free subway that connected the parking lots to downtown.

A couple days ago I blogged about the oodles of lemons my Mom & Dad left me and me not knowing what to do with them. Then discovering a Lemon Curd recipe, which came out well, which had me asking if anyone knew what one does with Lemon Curd.

That day, or the next, someone named Shirley commented, telling me, "Put it on toast, silly."

Well, this was one odd coincidence, because my Mom's name is Shirley. I'm sure this Shirley was not my Mom, because, first off, my Mom can't see a webpage. And second off, Mom would have signed the comment "Mom," not "Shirley."

So, Shirley, if you are reading this, thanks for the toast advice. This morning I made French Toast and that Lemon Curd stuff was real good on it.

I found out this morning, after the Lemon Curd French Toast, that I get to go to the airport the morning of Inauguration Day. Miss Puerto Rico is flying to her home island for a week and needs to be delivered to her plane. I better make it back here by 10am or I'll be cranky.

Texas Lemon Curd From Arizona Meyer Lemons

My one reader may remember me mentioning that last week my Mom & Dad delivered a half ton, or more, of various citrus to me when they were visiting. They pretty much have an orchard in their Arizona yard, growing grapefruits, oranges and lemons.

The lemons are Meyers, those being a cross-breed, combining oranges and lemons, thus making a sweeter lemon.

The oranges and grapefruits seem to be doing fine, but the lemons seem to be getting to the point that they need to be used.

When I first got these Meyer lemons I did not realize they were lemons. They look sort of like a distorted orange that isn't ripe yet. Mistaking one for being an orange, and peeling it and trying to eat it, was when it was discovered these were lemons.

So, this morning I Googled for info about what I could make out of these lemons. Most recipes appeared to be beyond my skill level, things like lemon meringue pie. But, I came upon one recipe that looked like it was something I could do.

Lemon Curd.

Microwaveable Lemon Curd.

I needed a cup of lemon juice, the zest from the lemons, a cup of sugar, a 1/4 cup of butter and 3 eggs.

First thing I had to figure out was what zest was and then how to get it off the lemons. My cheese grater seemed to work.

Then I had to figure out how to get the juice. My hand seemed to work just fine as a lemon squeezer.

After I'd squeezed a cup of lemon juice I strained out the seeds. I didn't have butter and didn't like the idea of using that much butter if I did have it. So, I figured olive oil might work. It's a healthier option than butter.

So, I stirred the ingredients til they seemed well mixed. Then put it in the microwave to cook at 1 minute intervals. During the first minute I started this blogging. I had 6 interruptions before the Lemon Curd had reached the prescribed texture where it stuck to the back of a metal spoon.

It's in the fridge chilling now. It seems to taste like the lemon part of lemon meringue pie, only more lemony. The lack of butter and use of olive oil seems to have done no harm.

Now, the recipe did not say what it is one uses Lemon Curd for. Can anyone help me with that?