Lemon Curd

recipe from Food in Jars adapted from The Martha Stewart Cookbook

– 6 meyer lemons ($1/6 @ Culver City FM)
– 12 egg yolks
– 2 cup sugar
– 2 sticks of butter
– zest from the juiced lemons

OPPOSITE OF LOW FAT. Wow, my arteries are clogging just looking at the ingredient list. The recipe in Canning for a New Generation seems much lighter, but who am I to argue with Martha Stewart?

GRAPEFRUIT CURD? The lemon was a tiny bit sweet for me, so I’d love to try something softer like pink grapefruit curd.

STORING. This is so very tasty that I wish it could be stored in the pantry or fridge for more than a month. I think smoothy creamy is more my sweet preference than preservey jammy.

Although this would be amazing in tarts, melted on warm cakes, or swirled into fresh cheese or yogurt, I ate my one ungifted jar in a few sessions with a spoon on the couch. Best therapy ever.


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