Monday, December 14, 2009
Thursday, December 10, 2009
An improvised double burner cooking lemon curd in front, and a pot of candied lemon peel in the back. First I piloted two different lemon curd recipes, then I did the big batch. Learning: the more egg yolks the better. Yolks keep it thick and creamy after it's been reboiled.
Yield: 18 jars of lemon curd and 3 cups of candied lemon peel