It’s been so long since I’ve had lemon curd, and I don’t really know why that is. Wait. Yes I do.
I used to go to a little British-themed tea shop where they they had really amazing lemon curd. I’d get these huge fluffy scones and slather them with house-made lemon curd and clotted cream. Sound amazing right? But actually, I was rather unhappy at that time and whenever I tasted lemon curd after that, it reminded me of not-so-good-days. I haven’t really wanted lemon curd again until just now. (um, I hope that wasn’t TMI. Do people still say TMI?)
This particular curd is a happy kind of curd. It whips up fast and easy, which is reason enough to get jolly about it. The curd texture comes from canned cannellini beans. I know fruit curd is an odd place for beans, but I’ve tested it over and over and it works every time. You just have to rinse the beans really really well in order to get good results.
Organic canned beans only cost a few cents more and work better for this particular recipe. Drain them, rinse, soak for a minute or so, and then drain, rinse, soak, drain, rinse. Taste a bean to make sure that it’s totally bland and salt-free. If not, keep on rinsing. This whole process shouldn’t take any more than five minutes, and you can do it while the prepping other things.
Since it comes together so quickly, you have time to sit down and relax a bit and enjoy it with your favorite pastry. Or toast. Or right off the spoon!