With my hens laying eggs abundantly, I found myself in need of a solution for the surplus. That’s when I stumbled upon lemon curd—a sweet serendipity born from necessity. While I had heard of it and perhaps even tasted it before, I had never ventured to make it myself. The timing couldn’t have been more perfect, as I now had an ample supply of fresh eggs at my disposal.
Following the original recipe faithfully, I embarked on my lemon curd-making odyssey, only to discover that, as with many culinary endeavors, adjustments were necessary to suit my taste. Through a process of experimentation and adaptation, I crafted a version that satisfied my palate and left me eager to share it with others.
After gaining approval from our state’s regulatory authorities, I proudly introduced my lemon curd to the local Farmer’s Market. It’s been a joy to see others delight in the fruits of my labor, turning surplus eggs into a cherished delicacy that brings a burst of sunshine to their tables.
Here is where you can find it – our farm store.
How do we use it?
I love it by the teaspoon. I’m getting the full flavor without any other. It is also great in these ways:
- on a graham cracker
- with a bagel & cream cheese with a dulp of lemon curd
- with plain yogurt
What is it like?
What’s it like? Our lemon curd boasts a velvety, pudding-like texture, exquisitely smooth with a tantalizing balance of tanginess and sweetness.
Indulge in this culinary delight and let its vibrant flavor brighten your day!
