I love lemons. I love LEMMONS. I LOVE THEM. Their bright taste, fresh scent, and the endless things you can create with a lemon thrill me.
This is the main reason why the first time I had lemon curd in Melbourne, I fell madly in love with it. But it was loaded with sugar and preservatives. Of course — don’t get me wrong, lemon curd IS sugar and butter. And lemons, of course.
But when I make it, I use the best butter, a high-quality sugar, and the juiciest, most fragrant lemons I can find. You can eat it with biscuits, muffins, pancakes, cupcakes, yoghurt, ice cream, pavlova, cake, bread, scones, crepes, or simply on its own — you know, straight from the spoon — and when it’s gone you can lick the bowl clean.
I have. Lemon lovers, brace yourselves.
I love lemons. I love LEMMONS. I LOVE THEM. Their bright taste, fresh scent, and the endless things you can create with a lemon thrill me.
This is the main reason why the first time I had lemon curd in Melbourne, I fell madly in love with it. But it was loaded with sugar and preservatives. Of course — don’t get me wrong, lemon curd IS sugar and butter. And lemons, of course.
But when I make it, I use the best butter, a high-quality sugar, and the juiciest, most fragrant lemons I can find. You can eat it with biscuits, muffins, pancakes, cupcakes, yoghurt, ice cream, pavlova, cake, bread, scones, crepes, or simply on its own — you know, straight from the spoon — and when it’s gone you can lick the bowl clean.
I have. Lemon lovers, brace yourselves.
