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?
Think you can't can lemon curd? Think again! This version is modified slightly (but safely) from the National Center for Home Food Preservation. Using meyer lemons gives it a sweetly tart taste that is perfect for your next tea!
You get the lovely creaminess from the butter and yolks, a little tang from the citrus, though not quite as much as a lemon curd, then you get this interesting little bitter thing happening at end, reminiscent of a good marmalade. Quite nice really.
Rich and gorgeous hued, this triple berry curd includes raspberry, strawberry and blackberry. Wonderful as a simple spread on toast, bagels or english muffins, it can also be used as a filling in cakes and as a topping or swirled into ice cream.
It's simple to make your own Meyer Lemon Curd with this easy recipe. Use it on a bagel, to fill a tart, cake or cookie, or eat it with a spoon straight from the fridge!
