Lemon Curd

Day three of Fridge Chronicles. How much longer can I drag these lemons out? Thankfully not much longer. The thought of skinless lemons just sitting in my fridge bothered me. I searched for recipes that called for lemon juice, but didn’t feel up to going through all the effort for most things. Lemon curd sounded amazing, but most of the recipes seemed complicated/labor intensive. Enter King Arthur Microwave Lemon Curd. Now I’m pretty sure I failed this one. I tried to halve it since I really don’t need to eat two cups of lemon curd nor do I have enough lemons. I realized I had no microwave safe bowl big enough (add that to the growing list of kitchen supplies I need– toaster, baking dishes, bowls), so I used my glass measuring cup. I’m pretty sure I over cooked it. The egg whites congealed on the top. I think I also went over the cooking time by a minute or two. It got all boily and hot and sticky. Which is part of the curding process I’m guessing? I have to wait for it to cool and then sit in the fridge for a bit before it’s achieved proper curdness. I’ll try some on an English muffin in the morning. The egg bits just make it better, right? Next time I’ll make a full recipe. Or one that’s cooked on the stove.

Cooking Movie: Elementary

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