Adapted from a Fine Cooking recipe
My neighbor lemon bombed me again (~60 lemons), with a hint that he was looking forward to some more of my lemon curd. When I had processed the fruit I had 14+ cups of juice and zest. If I turned all of this into lemon curd it would get very expensive—19 cups of sugar, 15 sticks of butter and almost 5 dozen eggs, as well as all of the jars to put it in.
Karl’s Ginger Lemon Curd
Filed under Breakfast, Treats, Vegetarian
I am making a Moroccan feast for my birthday dinner. A tajine is frequently served over a bed of couscous. I decided that my vegetable tajine needed a lemon couscous. I looked at several recipes, but they all seemed very shy with the lemon juice.
Karl’s Lemon Couscous
Filed under Pasta, Side Dishes, Starches, Vegan, Vegetarian
Adapted from a Fine Cooking recipe
Jan had a desire for lemon curd, so she bought some Meyer lemons. I decided I should make it before the lemons went bad. On-line the ingredient lists of the recipes were pretty much the same—butter, eggs, lemon juice, sugar, and lemon zest.
Karl’s Meyer Lemon Curd
Filed under Desserts & Treats, Sauces and Spices, Treats, Vegetarian
karllueck
Miriam
Jabberwocky Stew 