Lemon Cranberry Curd

I bought lemons before Christmas to make curd with and totally forgot about them. When I was at Halifax Central Library last week for a mom date, my new friend Meredith brought me a jar of Meyer lemon curd that she'd made and It was so delicious that baby and I ate the entire jar in one day.

It was so good I knew I had to make some myself.

As I was browsing the fridge, I noticed I still had fresh cranberries left over from the spicy bread pudding I made a couple of week's ago and thought, what the hell? Plus, making this beautiful curd gave me a chance to practice dark and moody food photography which I love love love.

Lemon Cranberry Curd

3 lemons

12 ounce bag fresh cranberries

3 eggs

1 C sugar

1/4 C butter

- juice one whole lemon into a small/medium pot - add cranberries and set over medium-low heat until cranberries can be easily crushed with a fork, about 10 minutes - remove from heat, mash cranberries and set aside

- in a large microwaveable bowl whisk eggs + sugar until smooth and sugar is completely dissolved (this step is really important - I whisk a few times over the course of ten minutes or so to make sure the sugar has completely dissolved into the eggs) - zest remaining two lemons into the eggs and sugar and then juice the same two lemons right into the bowl - break the butter into small pieces with your hands and add to the egg, sugar, lemon zest and juice mix - whisk everything together well

- microwave, one minute at a time, for 5 minutes, whisking well in between each minute - after five minutes, whisk and then, with the back of a spoon, press the cranberries through a sieve into the curd - discard cranberry skins - microwave one minute more - curd should be the consistency of loose pudding - if still too runny, return to microwave in 30 second intervals until thickened (it usually takes me one or two 30 second intervals to get my curd to the right consistency) - jar and refrigerate

***IMPORTANT*** - IF YOU DO NOT WHISK YOUR EGGS AND SUGAR UNTIL THE SUGAR DISSOLVES COMPLETELY you will probably end up with cooked scrambled egg bits. That's fine, but IF THIS HAPPENS - pour your curd through a sieve before you jar it. It will pretty much run right through - you may have to press the last bit through with the back of a spoon. The sieve will catch all of the scrambled bits.