A while back I mentioned that I had a cache of limes waiting to be used. I finally got around to turning them into one of our favorite condiments -- curd. This year I've been experimenting with
Meyer Lemon Curd, Orange Vanilla Curd and today that bowl full of limes got their turn. I love the recipes by Marisa McClellan of
Food in Jars, her curds are the perfect blend of tart and creamy without being too lip pucker-y. It was timely that I had that bowl of limes and some overstock of eggs that needed to be used. Though I fear that my pictures do not really do justice to the final product. Since we let our chickens graze on greens all day they produce eggs with the most beautifully vibrant orange yolks, though beautiful and tasty they can tend to skew the color of baked goods. So, though my curd is tastes of lime it looks much more like that of an orange curd. That's what the cute labels are for though, right?
A while back I mentioned that I had a cache of limes waiting to be used. I finally got around to turning them into one of our favorite condiments -- curd. This year I've been experimenting with Meyer Lemon Curd, Orange Vanilla Curd and today that bowl full of limes got their turn. I love the recipes by Marisa McClellan of Food in Jars, her curds are the perfect blend of tart and creamy without being too lip pucker-y. It was timely that I had that bowl of limes and some overstock of eggs that needed to be used. Though I fear that my pictures do not really do justice to the final product. Since we let our chickens graze on greens all day they produce eggs with the most beautifully vibrant orange yolks, though beautiful and tasty they can tend to skew the color of baked goods. So, though my curd is tastes of lime it looks much more like that of an orange curd. That's what the cute labels are for though, right?
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