As I was strolling down the produce aisle, I made a remarkable discovery. Lemons were really cheap! I mean incredibly cheap! They must have been on sale and in season, and tempted by their lovely yellowish color, I decided on the spot that this was the perfect week to make lemon curd. I was thinking about canning it, but apparently it's only good for a few months if it's canned, before it turns brown. And it's good for up to a year if it's frozen. So this was one time that I decided to freeze something instead of canning it. Here's the recipe I used and the link to the batch I made last year. (I made a triple batch. One batch makes a little more than one pint, three batches yielded four. I also used super fine sugar, omitted the lemon zest, used 1/2 the amount of butter, and I used regular butter, not unsalted.) It turns out sooo good! I love homemade lemon curd! It's quite a bit more tart that store bought, which is extra good if you're eating it on something sweet like scones or shortbread. I can't wait to have some with tea!
Obviously, I used a LOT of lemons, and eggs.
8 hours ago