Lemon Curd

Passover is nearly here, my long stage of denial is over and I'm now in the frantic activity mode. I've had years when I really went nuts getting rid of every speck of chametz and completely changing over the kitchen to dishes and cookware used only during Passover. In the past we've been joined at our seder by friends who are considerably more detail-oriented Jews than I am but I always wanted them to feel comfortable so I prepared a bit more thoroughly . This year is simpler but nonetheless there's a ton of cleaning to do, all the regular cookware and flatware I'm intending to use needs to be made kosher for Passover through immersion in boiling water, the counters are scrubbed, the refrigerator is throughly cleaned and the cupboards are emptied of non-Passover foods and wiped down. And, with a houseful of guests coming Monday night for the first seder, there's plenty of regular old run of the mill housecleaning to do as well.

I try to look for the spiritual metaphors of liberation, freedom, and rebirth as I scrub but honestly, I just want to prepare the kitchen so I can get to the cooking. I was pretty wiped out after cleaning tonight, but I simply had to start my official Passover cooking with a batch of Meyer lemon curd.My email pal Ruth gave me this recipe years ago and it's become tradition in my home. When eating matzoh for a week, it's nice to have a special spread. The original recipe called for regular old lemons but I love Meyer lemons so much that I tried using them a few years ago and found that they make a delightful curd though I did cut the sugar back slightly as I like my lemon curd quite tart. It's remarkably easy to make, one of those things that comes out looking far more fabulous than the work really merits. I make a few jars each year, enough for us and to share with friends. The recipe is here.