Our citrus all died last year, but like everyone around these parts we have more than one friend happy to donate bagfuls of their own lemons. What to do with a windfall of lemons? Housemate jarred some preserved lemons and I made lemon curd.
We have such ugly flourescent lighting in our kitchen I got fed up and stuck the jars next to the window. Here I give you: still life with lemon curd, houseplants and random cat figurine.
Sadly, curd is not safe to preserve in a hot water bath, so I can't make it part of my jamshares, but it will last forever in the fridge. Now... what to do with all that curd? I made a lemon tart for a picnic. In the morning it compliments my berry jam nicely on toast. Or you can always eat it... you guessed it... by the spoonful!
By the way, I use a recipe that prevents curdling by mixing the ingredients like a cake batter before cooking. Warning: If you've never made curd and want to retain any illusion that something so fruit based must be a health food, do not click on that link!
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Tartine's lemon meringue cake involves lemon curd, naturally. Yes, lemon curd, meringue, and génoise. I think you need about a million eggs.
ReplyDeleteGuess we'd better get some chickens!
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