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?
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.
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!
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.
Our Meyer Lemon tree is loaded with fruit right now...And I love to keep a jar of homemade lemon curd in the fridge.
Sunshine-yellow and slightly sweeter than Eurekas, Meyer lemons make a lovely, delicately flavored lemon curd.
My version of homemade lemon curd.
Meyer Lemon Curd: a wonderful sweet and buttery lemon spread, perfect for slathering on biscuits or scones.
Lemon with a surprising poppy seed crunch, sour and sweet rhubarb, raspberry perfumed with rose, and zesty mango-lime. Via Gilt Taste.
Lemon curd… mmm… Goes great on these Irish soda bread rolls, a-top a scoop of Bi-Rite lavender ice-cream, or just by the spoonful…
this curd is an explosion of bright citrus and creamy, rich, fresh spring eggs. you absolutely must try it!