After The Fog of War

Three weeks of being on high alert took its toll. On the one hand, I felt super alert, ready to run at the first sound of a siren. On the other, I felt foggy-brained and unable to concentrate. Multi-tasking was out. Curling up on the couch with a book was in.

We’ve been rocket-free for several days now in Beer Sheva, and the city is slowly coming back to life. I saw a few children out playing today. The buses were fuller, the shops busier. Schools are re-opening tomorrow.

I’m getting back on track as well. I woke up energized and started working on neglected laundry, sewing repairs and a clean sweep of the refrigerator.

Among my findings were leftover mashed potatoes and a bit of salvageable fresh dill: I’ll add a can of salmon and an egg and make salmon patties for dinner.

What about that pitcher of fresh lemon juice my husband squeezed a few days ago? I’m thinking of making lemon curd, that tart and tangy spread that’s especially popular in Great Britain. Traditionally it’s made with butter and egg yolks, so it’s high in fat and cholesterol. But this recipe cuts out the butter altogether and uses whole eggs instead of just yolks, so it’s more like a thick sauce or custard. Serve a spoonful over fresh fruit, berries or sponge cake for a special Shabbat dessert.

Lemon Sauce (Parve)

2/3 cup fresh lemon juice
¾ cup sugar
2 eggs
¼ teaspoon vanilla extract
Grated zest of 1 lemon

Combine the lemon juice and sugar in a small saucepan and heat it to a simmer.

Whisk the eggs in a small bowl until they’re slightly frothy. Whisk a little of the hot lemon mixture into the eggs, mixing constantly. Pour the egg mixture into the saucepan, whisking it in carefully and stirring constantly with the whisk. Cook the mixture, whisking it all the time, until it begins to simmer. Cook for another minute.

Pour the lemon cream through a fine strainer set over a bowl. Mix in the vanilla and lemon zest and let cool.

Refrigerate in a covered container.

Makes about 1 ½ cups