Farmer’s Market Box March 20th, 2025
This week’s local produce and featured farms:
- Potatoes Garnet Yams -Fresno Evergreen
- Gaviota Strawberries – Tamai Family Farms
- Badger Flame Beets – Row 7 Seeds
- Fuji Apples – Cuyama Orchards
- Spinach – JR Organics
- Leeks -Milliken Family Farms
- Salanova Mix Lettuce – JR Organics
- Thumbelina Round Carrots – Tamai Family Farms
- Purple Kohlrabi – Dacquisto Family Farms
- Valencia Oranges – Polito Family Farms
- Meyer Lemons – Rancho Del Sol Organics
Farmer’s Market Box Recipes
Pork Cottage Pie with Sweet Potato Mash
Serves 4 to 6
4 tablespoons extra virgin olive oil 2 garlic cloves minced 1 teaspoon dried thyme 1/2 cup finely chopped onion 1 1/2 pounds pork shoulder cut into small pieces 2 tablespoons all-purpose flour 1 cup chicken broth 1 cup beef broth 1 cup diced Thumbelina carrots 1/2 cup corn kernels cut from the cob or frozen and defrosted 1/2 cup petite size peas, either fresh from the pod, or frozen and defrosted Salt and pepper 3 Garnet yams, scrubbed, and pricked with the tip of a sharp knife 1/2 cup milk 1/4 cup butter Salt and pepper 1 cup shredded sharp white cheddar cheese
- In an ovenproof Dutch oven, heat two tablespoons of oil, and sauté the garlic, thyme, and onion for 3 minutes until the onion is softened. Add the pork to the Dutch oven, and brown on all sides, removing the pork to a plate when it is browned.
- Add the flour to the onion mixture and cook for 2 minutes. Gradually add the broths, bringing to a boil.
- Add the reserved pork, and carrots to the pan, and simmer, covered for 30 minutes. Add the corn and peas to the pot, season with salt and pepper, and cook another 15 minutes until the pork is tender. Skim off any excess fat from the top of the sauce.
- While the pork is cooking, preheat the oven to 400 degrees, and bake the yams until softened, about 50 minutes. Reduce the oven temperature to 350 degrees. Remove the yams from the oven, split the yams, and scoop the flesh into a mixing bowl.
- Add the milk and butter and mash the potatoes until smooth. This should be a stiff mashed potato, so it doesn’t sink into the stew, so add the milk a bit at a time. Season with salt and pepper.
- When the pork is tender, spread the potatoes over the pork in the pan, sprinkle with the cheese and bake another 30 minutes until the pie is bubbling, and the cheese is bubbling and golden brown. Allow to rest for 10 minutes before serving.
- Do-Ahead: The pork stew and sweet potatoes can be made 3 days ahead and refrigerated. Bring to room temperature before baking. If you would like to freeze the pie, transfer the pork mixture to a 13-by-9-inch baking dish and cover with the sweet potato mixture. Cover and freeze for up to 2 months. Defrost for 2 days in the refrigerator before baking.
Garnet Yam Hash
2 tablespoons unsalted butter 2 tablespoons extra virgin olive oil 1 large yellow onion, finely chopped 3 garlic cloves, minced 1 pounds scrubbed garnet yams cut into 1/2-inch dice 3 large cloves garlic, minced 8 sage leaves, minced Freshly ground black pepper 6 large eggs Salt and freshly ground black pepper
- Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone, or parchment.
- Melt the butter and olive oil in a large skillet over medium-high heat.
- Add the onions and lower the heat to medium and cook, stirring occasionally until they are light golden brown.
- Place the yams, onions, salt, sage, black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
- Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potatoes you buy).
- Using the back of a large spoon, make 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk.
- Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.
Strawberry Ricotta Cake
Serves 6
3/4 cup unsalted butter, softened 1 cup sugar 3 large eggs 1 cup fresh whole milk ricotta 2 tablespoons whole fat plain yogurt 1 teaspoon vanilla paste or extract grated lemon zest (from one lemon) 1¼ cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 basket Gaviota strawberries, hulled and cut in half 2 tablespoons light brown granulated sugar
- Preheat the oven to 350 degrees and coat the inside of a 9-inch spring form pan with nonstick cooking spray.
- In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar till light and fluffy. Add the eggs, one at a time, beating each one in.
- Next, add the ricotta and the yogurt, vanilla and lemon zest and mix well.
- Mix the dry ingredients together, then add them to the wet mixture, just folding them in until mixed. Don’t overbeat.
- Pour the dough into the prepared pan, and level it out with a spoon. Place the berries on top of the batter, cut side down, pressing them in a bit. Sprinkle the cake with the sugar and bake for 50 to 60 minutes.
- Let cool, remove from the pan, and serve with whipped cream or creme fraiche.
Strawberry Cobbler
Serves 4 to 6
For the Strawberries 2 pounds strawberries 1 Meyer lemon 1 teaspoon vanilla extract 3/4 cup plus 2 tablespoons granulated sugar 3 tablespoons cornstarch 1/2 teaspoon salt
- Preheat the oven to 375ºF. Coat a 9-inch square baking dish with butter or cooking spray. Place on a lined baking sheet.
- Trim the stems from the strawberries. Halve the strawberries or quarter if large (about 6 1/2 cups) and place in a large bowl. Finely grate the zest of 1 medium lemon over the strawberries. Juice the lemon until you have 2 tablespoons, then pour the juice over the strawberries.
- Drizzle 1 teaspoon vanilla extract over the strawberries. Sprinkle with 3/4 cup plus 2 tablespoons granulated sugar, 3 tablespoons cornstarch, and 1/2 teaspoon salt. Gently toss until everything is evenly coated. Scrape everything, including any juices, into the baking dish and spread into an even layer.
For the cobbler topping 1 1/2 cups all-purpose flour 1/4 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/3 cups plus 1 tablespoon cold heavy cream, divided 1 teaspoon raw sugar Vanilla ice cream or whipped cream, for serving
- Place 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt in a medium bowl and whisk to combine. Pour in 1 1/3 cups of the cold heavy cream and stir until a sticky dough forms.
- Drop 1/4-cup portions of the topping (about 8) onto the strawberries, spacing them evenly apart. Brush the cobbler dough with the remaining 1 tablespoon heavy cream and sprinkle with 1 teaspoon raw sugar if desired.
- Bake until the topping is set and light golden brown, and the filling is bubbling, about 50 minutes. Let cool for at least 45 minutes before serving so the filling can set up. Serve with ice cream or unsweetened whipped cream.
Beet Panzanella
Serves 4 to 6
1 bunch beets, scrubbed, tops removed 1/2 cup thinly sliced onion 1/4 cup red wine vinegar 1/2 cup extra virgin olive oil Salt and freshly ground black pepper 6 cups torn Italian bread, or a baguette, tough crusts removed 1 Valencia orange, peel and pitch removed, and segmented 4 ounces ricotta Salata crumbled 1 cup torn fresh herbs (such as dill, parsley, tarragon, and mint)
- Preheat oven to 425 degrees. Place beets on a baking sheet, cover with aluminum foil, and roast until the beets are tender (1 hour for baseball size, 40 minutes for medium, 20 for baby)
- When cool enough to handle, slip off the skins, and cut into wedges.
- In a salad bowl, combine the onion, beets, vinegar, and oil. Season with salt and pepper.
- Add the bread, orange, and ricotta Salata and toss to coat.
- Add the herbs and toss again. Serve at room temperature.
- Cook’s Note: If you want to make this ahead, marinate the beets and onions, and refrigerate for up to 24 hours. Toss in the bread, orange, ricotta, and herbs just before serving.
Orange Glazed Chicken
Serves 6
1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 6 chicken breast halves 2 teaspoons extra virgin olive oil 1 tablespoon unsalted butter 1 medium shallot, minced 1 cup Valencia orange juice 1/3 cup brown sugar 1 tablespoon honey 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar
- In a shallow wide dish, combine the flour, salt, and pepper. Dip the chicken breasts into the flour, dusting off any excess.
- In a large skillet, heat the oil and butter, add the chicken and brown on each side, about 3 minutes. Remove the chicken from the skillet to a plate and cover to keep warm. Add the shallot, and sauté for 2 minutes, until softened. Add the remaining ingredients to the skillet and stir up any browned bits on the bottom of the pan, reducing the sauce a bit.
- Add the chicken back to the pan and turn in the sauce. Simmer another 5 minutes until the chicken is cooked through (it will read 165 degrees on a meat thermometer) Serve the chicken with some of the warmed sauce.
Roasted Beet Salad with Burrata
Serves 4 to 6
1 bunch beets, scrubbed, and tops removed (see save the greens) 1/3 cup aged Balsamic vinegar 1/2 cup extra virgin olive oil 1/4 cup packed basil leaves, thinly sliced Salt and pepper 1 head leaf lettuce, washed spun dry and separated into leaves 2 Valencia oranges, peel and pith removed and cut into ½-inch slices 2 balls burrata (if you can’t fine burrata, use fresh mozzarella)
- Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
- When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
- In a mixing bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
- Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
- Put the lettuce leaves onto salad plates. Arrange beet slices on the lettuce, arrange a few slices of orange and put pieces of burrata in the center of the salad. Drizzle with the remaining dressing and serve.
Save the Greens
Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious, stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
2 tablespoons extra virgin olive oil 2 garlic cloves, sliced Pinch red pepper flakes 1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons 2 to 4 tablespoons water or broth Salt and pepper
- In a large skillet heat the oil, sauté the garlic and pepper for 30 seconds until fragrant. Add the greens, and sauté for 3 to 4 minutes until wilted.
- If the skillet is dry add a bit of water or broth, to help wilt the greens.
- Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meat.
Apple Blondies
Serves 8
1 cup chopped pecans 2 cups brown sugar 1 cup unsalted butter, melted 2 large eggs 2 teaspoons vanilla paste or extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3 cups chopped peeled and cored Fuji apples
- Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- Spread the pecans onto a baking sheet and bake for 8 to 10 minutes until fragrant. Cool the pecans.
- In a mixing bowl, stir together the sugar, butter eggs, and vanilla.
- Add the flour, baking powder, salt, reserved pecans, and apples, and stir until blended.
- Transfer to the baking dish and bake for 40 to 45 minutes until a skewer inserted into the center or the brownies comes out clean. Allow the brownies to cool completely before cutting and serving.
- If you would like to glaze these blondies, mix confectioners’ sugar with apple cider until drizzling consistency.
Make Ahead Praline Apple French Toast
Serves 6 to 8
3/4 cup (1 1/2 sticks) unsalted butter, melted 1/2 cup granulated sugar 2/3 cup firmly packed light brown sugar 2 cups pecan halves 6 cups torn egg bread or good quality white bread 3 Fuji apples, peeled, cored, and chopped into 1/2-inch pieces 6 large eggs 2 cups heavy cream 1/4 cup sugar 2 teaspoons ground cinnamon 1 tablespoon vanilla extract
- Coat with nonstick cooking spray two 9-inch round pie pans, 2 1/2 inches deep, or a 13 x 9-inch baking dish.
- Combine the melted butter and both sugars in a medium-size bowl. Pour into the prepared pan(s), tilt to cover the bottom evenly, then arrange the pecans over the bottom.
- Put the bread and apples in a large bowl.
- In a medium-size bowl, beat together the eggs, cream, cinnamon, sugar, and vanilla. Pour over the bread and apples and mix well.
- Do-Ahead: At this point, cover and refrigerate for at least 2 hours or overnight. Preheat the oven to 350°F. Pour the batter into the prepared pan(s) and bake until puffed and golden, 45 to 55 minutes.
Pasta with Leeks
Serves 4 to 6
One pound linguine, cooked 2 to 3 minutes short of al dente, reserving some of the hot pasta water 1/4 cup unsalted butter 2 tablespoons extra virgin olive oil 2 cups finely chopped leeks, using the white and tender green parts Salt and pepper 1/2 cup dry white wine (such as Sauvignon Blanc, Pinot Grigio or white vermouth) 1/2 cup creme fraiche 1/4 cup finely chopped Italian parsley 1 cup grated Parmigiano Reggiano
- In a large skillet, melt the butter and oil, add the leeks, season with salt and pepper, and sauté for 5 minutes, until the leeks are wilted, and turning translucent.
- Add the wine, and simmer to reduce the wine by half. Remove from the heat and whisk in the crème fraiche and parsley.
- Add the pasta to the skillet and toss to coat. Add half of the Parmigiano, and a bit of pasta water if needed to make a creamy sauce. Serve garnished with the remaining cheese.
Braised Chicken with Leeks
Serves 6
2 medium leeks (white and pale green parts only) 4 boneless skinless chicken breast halves (1 1/2 pounds total) 1/2 tablespoon extra-virgin oil 2 1/2 tablespoons unsalted butter 1/2 cup ruby port 1/3 cup chicken broth 1/3 cup heavy cream
- Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
- Pat the chicken dry and season with salt and pepper.
- Heat oil and 1/2 tablespoon butter in a medium skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
- Add the port to skillet and deglaze by boiling over high heat, stirring, and scraping up brown bits, until reduced by half—about 4 minutes.
- Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth.
- Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender, and chicken is just cooked through, about 8 minutes.
- Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
- Serve chicken on top of leeks.
Bahn Mi Meatballs with Kohlrabi Slaw
Serves 6
Instead of the typical sandwich, make these delicious meatballs and then serve on a bed of Kohlrabi Slaw.
For the Meatballs 1/2-pound ground pork 1/2-pound ground chicken or turkey 1/4 cup finely chopped fresh basil 2 garlic cloves, minced 2 green onions, finely chopped, using the white part only 1 tablespoon fish sauce (such as nam pla or nuoc nam) 1 teaspoon hot chili sauce (such as sriracha) 1 tablespoon sugar 2 teaspoons cornstarch 1/4 teaspoon freshly ground black pepper 1 teaspoon salt Oil for frying
- In a mixing bowl, combine the ingredients, until blended.
- Using a portion scoop form into golf ball sized meatballs.
- Heat 1/4 inch of vegetable oil in a large skillet, and fry the meat balls, turning frequently, to evenly brown. When cooked through, remove to paper toweling and drain thoroughly.
For the Slaw 2 cups kohlrabi, peeled and cut into thin ribbons 4 Thumbelina carrots, scrubbed, and cut into julienne 3 to 4 radishes cut into julienne (1 1/2 cups) 1 green onion, finely chopped on the diagonal, using the white and tender green parts 1/4 cup rice vinegar 1/4 cup sugar 1 teaspoon fish sauce
- In a bowl, combine the vegetables.
- In another bowl whisk together the vinegar, sugar, and fish sauce, until the sugar is dissolved.
- Pour over the slaw and toss to coat.
- Spread the slaw onto a serving platter and top with the meatballs.
Kohlrabi and Carrot Slaw
Serves 4 to 6
2 cups peeled and shredded kohlrabi 2 cups Thumbelina carrots, peeled and shredded 2 Valencia oranges, peel and pith removed, segmented, and chopped 1/4 cup orange juice 1/2 cup mayonnaise 2 tablespoons honey 2 tablespoons finely chopped cilantro or Italian parsley 1 tablespoon Dijon mustard Salt and pepper 2 tablespoons poppy seeds
- In a salad bowl, combine the kohlrabi, fennel, radishes, and tangerines.
- In another bowl, whisk together the juice, mayonnaise, honey, cilantro or parsley, and mustard. Season with salt and pepper and toss with the vegetables.
- Sprinkle with the poppy seeds and toss again. The slaw can be refrigerated for up to 3 days.
Chicken Lettuce Wraps
Serves 4 to 6
2 tablespoons vegetable oil 3 garlic cloves, minced 1 quarter-size slice fresh ginger, peeled and chopped ½ cups scallions, thinly sliced, using the red and tender green parts 1 cup finely diced Thumbelina carrots 1 bunch spinach, tough stems removed, and chopped 1 ½ pounds ground chicken or turkey 2 tablespoons cornstarch 2 tablespoons seasoned rice vinegar 1 tablespoon hoisin sauce 1/2 cup soy sauce 2 teaspoons toasted sesame oil 2 heads Salanova, washed, spun dry, and leaves separated
- In a large skillet or wok, heat the oil over high heat. Add the garlic, ginger, and half of the onion, and swirl in the pan for 1 to 2 minutes, until fragrant.
- Add the carrots and stir fry for 2 minutes. Add the spinach and chicken, and cook, separating any large chunks until the chicken is cooked through and the spinach is wilted.
- In a bowl, combine the cornstarch, vinegar, hoisin, soy sauce and sesame oil.
- Stir into the chicken mixture, and cook another 2 minutes, until well combined.
- Place 2 tablespoons of the chicken mixture in a lettuce leaf garnish with the remaining onions and roll the lettuce around it. Repeat until you’ve used up all the filling. Place the rolls on a platter and serve. Or serve the chicken with lettuce for a do-it-yourself bar.
Salad with Creamy Orange Ranch Dressing
Serves 4 to 6
2 heads of Salanova lettuce, washed, spun dry and chopped 2 Valencia oranges, peeled, and separated into segments Few thin slices red onion 1 cup thinly sliced Thumbelina carrots 1 cup mayonnaise 1/2 cup sour cream or Greek style yogurt 1 teaspoon grated orange zest 1/4 cup orange juice 1 garlic clove, minced 2 tablespoons finely chopped basil 2 tablespoons finely chopped oregano 2 tablespoons finely chopped Italian parsley 2 tablespoons finely chopped chives Few drops Tabasco Salt and pepper
- Put lettuce, oranges, red onion, and carrots into a large salad bowl.
- In a mixing bowl, whisk together the mayonnaise, sour cream, zest, juice, garlic, basil, oregano, parsley, chives, and Tabasco. Season with salt and pepper. Cover and refrigerate for at least 2 hours to let the flavors get to know each other.
- When ready to serve, toss the salad with the dressing, and serve.
Spinach Salad with Apple Cider Vinaigrette
Serves 4
1 bunch spinach, washed and spun dry 2 apples, cored and cut into 8 wedges 1/4 cup apple juice 2 tablespoons apple cider vinegar 2 tablespoons brown sugar 2 tablespoons Dijon mustard 2/3 cup canola oil 2 tablespoons poppy seeds
- Put the spinach and apples into a salad bowl.
- In a mixing bowl, whisk together the apple juice, vinegar, brown sugar, mustard, and oil. Add the poppy seeds, and dress the spinach with the salad, toss to coat and serve.
Slow Cooker Brats, Apples and Sauerkraut
Serves 6
2 pounds uncooked bratwurst links 2 bottles (12 ounces each) German-style beer or 2 1/2 cups chicken broth 16 ounces sauerkraut, rinsed and well drained 4 medium apples cored and cut into wedges 1 large onion, thinly sliced Salt and pepper
- In a large skillet, cook the bratwurst on all sides, until they are browned (they may not be fully cooked, but will cook through in the slow cooker)
- Transfer to the slow cooker, add the beer, sauerkraut, apples, and onion.
- Cover and cook on high for 3 hours, or low for 6 hours.
- Serve with whole grain mustard, and more beer.
Meyer Lemon Scampi
Serves 6
1 pound linguine or spaghetti, cooked 3 minutes short of al dente, saving some pasta water 1/4 cup extra virgin olive oil 4 garlic cloves, minced 1/2 cup finely leek using the white part only Grated zest of 2 Meyer lemons Pinch red pepper flakes 1 teaspoon dried oregano 1/4 cup dry white wine, such as Pinot Grigio, Sauvignon Blanc or dry Vermouth 1/4 cup Meyer lemon juice 1 1/2 pounds large shrimp peeled and deveined 1/4 cup finely chopped Italian parsley Salt and pepper
- In a large skillet over medium high, heat the oil, and sauté the garlic, onion, zest, pepper, and oregano for 3 to 4 minutes, to soften the onion. Add the wine and lemon juice and bring to a boil.
- Add the shrimp, and toss in the mixture, until the shrimp are cooked, and have turned pink.
- Add the hot pasta to the pan and toss to coat. Add the parsley, taste the sauce for salt and pepper, adjust the seasonings and serve.
Blueberry Meyer Lemon Cake
Serves 12
For the streusel 1/4 cup granulated sugar 1/3 cup light brown sugar, lightly packed 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/2 cup unsalted butter melted 1 1/3 cups all-purpose flour
- Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
- Stir in the melted butter and then the flour. Mix well and set aside.
For the cake 6 tablespoons unsalted butter, at room temperature (3/4 stick) 3/4 cup granulated sugar 2 extra-large eggs, at room temperature 2 teaspoons lemon juice 1/2 teaspoon grated lemon zest 2/3 cup sour cream 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup fresh blueberries
- Preheat the oven to 350 degrees. Coat the inside of a 10-inch springform pan with non-stick cooking spray.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
- Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined.
- Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
- Spoon the batter into the prepared pan and spread it out with a knife. Sprinkle the crumble evenly over the batter.
- Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioner’s sugar.
Meyer Lemon Curd
Makes about 3 cups
Use your Meyer lemons to make lemon curd. Freeze the lemon curd (for up to 3 months) and use it for cakes, and pies, and semi-freddo.
1 cup sugar 6 large eggs 1/2 to 2/3 cup fresh lemon juice 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
- In a 2-quart saucepan, combine the sugar, eggs, and 1/2 cup of the lemon juice and whisk until smooth.
- Set over medium heat and continue to whisk until the mixture begins to thicken; this may take about 5 minutes.
- Stir in the butter cubes, a bit at a time, and continue to cook, stirring constantly, until the curd is thickened. Taste and add the remaining lemon juice if you would like it more tart.
- Remove from the heat, press a piece of plastic wrap directly against the surface to keep skin from forming, and let cool to room temperature.
- Lemon curd will keep in the refrigerator for up to 2 weeks, and frozen will keep up to 3 months.