Making Lemonade or Curd


The lemons are dropping from our tree. It makes me sad to think we won’t have lemons available soon. I’ve been trying to think of ways to save them for the coming summer. Making lemonade concentrate to freeze, freezing fresh squeezed in ice cube trays, lemon preserves (haven’t actually made yet), and other lemony good things.


Last weekend I stopped by the Goodwill in Fountain hills and found these 1974 cookbook. I love old cookbooks. Mostly for the photography. I enjoy seeing how food photography has changed over the years and like to think about how our photos now are going to look disgusting in 20 years. Hardly seems possible doesn’t it?

With all of these lemons around my boyfriend made lemon curd tarts with a recipe from my new/old cookbook.

Lemon Curd

3/4 c. unsalted butter
1tsp. grated lemon rind
2/3 c lemon juice
2 c. sugar
6 eggs

Place the butter, rind, juice and sugar in the top of a double boiler. Cook, stirring constantly, over hot water on low heat until the sugar is dissolved. Beat the eggs for 5 minutes with an electric mixer. Stir a small amount of the hot mixture into the eggs, then pour the egg mixture into the hot mixture. Cook, stirring with a whisk, until thick and creamy. This makes 3 cups of sauce.

Pour this into your already prepared (cooked) tart pan and chill. Top with whip cream. EAT!

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