Rosemary and Lavender Lemon Curd Tassies

By mm_food4me

Imboc occurs somewhere between Feb1st or 4th (when the sun hits the midpoint between winter solstice and spring equinox) a time when days grow visibly longer, and deep in the earth seeds begin to stir. And with the promise of spring, as new shoots and buds begin to appear, it was a time of preparing the ground and beginning the agricultural work of the new year.

Magically, Imbolc was a time of purification and protection symbolized by Brigid the goddess of fire. Bonfires were lit to cleanse the fields, hearth fires were put out and re-lit, and lit candles were placed in each room to guide Brigid and her blessings to their home. Special foods symbolizing the power of the sun were made, offered and eaten, to help Brigid spread her green cloak of new life, across the land.

Long associated with the sun, butter has long been served at Brigid’s Feast. Legend tells when Brigid was sent to help the dairymaids churn butter, she prayed for abundance and the butter doubled. This she took and fed to the poor. Today people still leave out butter as a special gift to Brigit for Imbolc so that she will bless them with prosperity and abundance.

Makes about 2 cups

Ingredients

• ½ cup fresh lemon juice
• Zest of 2 medium lemons
• 3 large eggs
• ¾ cup organic cane sugar
• Pinch of salt
• 4 4-inch stems of fresh rosemary
• Teaspoon of dried lavender buds
• 5 tablespoons butter

Details

Servings 2
Adapted from gathervictoria.com

Preparation

Step 1

Put butter in small sauce on low heat. Once butter is melted, add your rosemary and lavender. Let infuse on lowest setting for an hour. Strain herbs from butter. Set butter aside.
In a large bowl, whisk together the eggs, sugar, lemon juice, zest and salt until frothy and light.
Pour the mixture into a medium saucepan and place over medium low heat. Stir constantly, until the curd thickens, about 5-7 minutes or so. When you can run your spoon through and it leaves a clear path without running back together in the pan, remove from heat.
Press the cooked curd through a strainer to filter out any cooked zest pieces and/or tiny lumps.
Then turn the heat all the way to low and stir in the butter. Cook and stir until the butter is melted and fully incorporated.
When the curd is cooked, allow to cool on the counter to room temperature before refrigerating overnight, or at least 4 hours. This will allow the curd to fully thicken to its proper consistency.
Once cool spoon into small pre-baked mini-tarts and adorn with blossoms of rosemary and lavender.