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Lemon Curd

January 15, 2010

What to do with a bag of lemons? You can always freeze the juice in ice cube trays.

But if you’re feeling ambitious, try making and canning a batch of lemon curd. Because eggs are a key ingredient in lemon curd, I was skeptical that it could be canned. But I have been relying on the expertise of The National Center for Home Food Preservation at The University of Georgia for many years now with safe and delicious results. This lemon curd tastes like the filling of a lemon square, but it’s creamier and even more delicious. Mix it with Greek yogurt, spread it on a blueberry scone or eat it straight from the jar.

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