I AM IN LOVE WITH CITRUS! ♡

Sweet and Simple Homemade Lemon Curd ~

(recipe adapted from The Slow Roasted Italian ♡ )
Yield: 3 cups

1/2 cup butter
1 1/2 cups sugar
2/3 cup lemon juice, approximately 4 lemons
2 tablespoons lemon zest, approximately 2 lemon
pinch of salt
5 eggs

Whisk the eggs together and set aside. Zest the lemons and then chop the zest as finely as possible. Place all ingredients except the eggs in a glass bowl over a medium size saucepan of simmering water. Medium heat works well for this. When the butter has melted, approximately 10 minutes, and before the mixture is very warm, gradually pour the eggs into the bowl whisking constantly.Cook, stirring or whisking constantly, until the mixture is thickened to the consistency of pudding. This should take about 15 minutes. Remove from the heat and set the bowl aside to cool. You can strain the curd while it is still warm to remove any lingering bits of zest, if you desire. Once cool, pour into jars and refrigerate. Enjoy!
(btw, color can vary depending on which, out of millions, recipe you use…more or less about the eggs/yolks)

Ricotta Lemon Pancakes
(Adapted from Chow.com)

INGREDIENTS
5 tablespoons unsalted butter, plus more for coating the frying pan and serving
1 cup whole milk
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon fine salt
3 large eggs, yolks and whites separated
2 tablespoons granulated sugar
1 tablespoon packed finely grated lemon zest (from about 2 to 3 medium lemons)
1/2 teaspoon vanilla extract
3/4 cup whole-milk ricotta cheese
Powdered sugar, fruit, or maple syrup, for serving (optional)

INSTRUCTIONS
Place butter and milk in a small saucepan over medium-low heat, stirring occasionally until butter has melted; remove from heat and let cool slightly.In a medium bowl, sift together flour, baking powder, and 1/2 teaspoon of the salt; set aside.Place egg yolks, 1 tablespoon of the sugar, lemon zest, and vanilla in a large bowl and whisk to combine. Whisk in a quarter of the milk-butter mixture (this will temper the eggs and prevent them from curdling), then whisk in the remaining milk-butter mixture until smooth.Add the reserved flour mixture and stir with a rubber spatula until just combined (do not overmix); set aside.In a medium bowl, whisk egg whites to soft peaks (they should bend like soft-serve ice cream; make sure the bowl and whisk are perfectly clean with no traces of grease, or the whites will not whip properly). Halfway through whisking them, sprinkle in the remaining 1 tablespoon sugar and 1/2 teaspoon salt. Using the rubber spatula, fold the whites into the reserved batter until just combined.Gently fold the ricotta into the batter, being careful not to break down the texture of the cheese (the batter will be lumpy and streaked with ricotta); set aside.Heat a large nonstick frying pan, griddle, or seasoned cast iron skillet over medium heat until hot, about 4 minutes. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use.Lightly coat the pan’s surface with butter, then use a 1/4-cup measure to scoop the batter into the pan. Cook until bubbles form on top of the pancakes, about 4 to 5 minutes. Flip and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Repeat with the remaining batter. Serve immediately with powdered sugar, fruit, butter, or maple syrup.

I topped mine with lemon curd and blueberries. Light dust of powdered sugar

I can’t leave this stuff alone!

{TY…sweet Mary, who’s barefoot in the kitchen ♥}

I’ve joined the “eat it with a spoon” club!

I even made them again next day for brunch….bcuz it was that good!