If you live in Southern California, this time of year you, your friends and your neighbors all have lemons that seem to multiply on the tree like Tribbles in a Star Trek episode. What to do with this citrus windfall?
My sister has a really easy but good Lemon Curd recipe I'd like to share with you. Lemon Curd is great served on scones, waffles or English muffins, as a topping for cheesecake, or a filling for crepes or thumbprint cookies. Try it over ice cream too!
MICROWAVE LEMON CURD
1 cup white sugar
1 cup fresh lemon juice
1/2 cup unsalted butter, melted
In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.
Hopefully this post has given you a new idea about what to do with all those lemons. After all, you can only drink so much lemonade!