Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Simple puckery goodness is homemade lemon curd, made even better with Meyer lemons.
Using preserved lemons or limes to substitue for fresh lemons is a great way to add some serious complexity to your next dessert. This curd is smooth as silk and tastes like a salted citrus caramel.
Curds are a decadent way to preserve citrus, and blood oranges are no exception.
Lemon curd doesn't get any easier than using your Vitamix. No fancy blender? Then choose to make it in the microwave. Either way you will enjoy this bright lemon curd!
A bright and cheery take on a lemon curd, this spread is delicious on scones and biscuits for breakfast or used as a filling in a layer cake.
A delightful summer berry curd for your breakfast table.
Lilac blossom scones are the perfect vehicle for big gobs of irresistibly tart and sweet rhubarb curd.
Gingered Rhubarb Curd, perfect with yogurt and the perfect topping for a springtime Pavlova
If you love Lemond Curd, but have always been scared of its high butter content, this recipe is for you. This low-fat version is at least as good as the traditional one.
Perfect to add a little excitement to thick Greek yoghurt, spooned into tart cases, over pancakes or simply straight from the fridge... with a spoon!
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