Spring Break gives me the luxury of some unscheduled time. I used some of mine to make things, including homemade lemon curd.
I followed this Simply Recipes version, altering mine to use just a tablespoon of lemon zest, which I left in the finished curd. I’ve made lemon curb before and know that I should never stop whisking, but a strainer is a good idea if this is your first time. I poured the finished lemon curd into small preserve jars.
The recipe makes a cup and a half, enough to give one jar away and still have some of your own to enjoy. We ate it with homemade scones and a cup of tea. It looked and tasted like Spring. That's happy!
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