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The countdown to summer has officially begun.  Summertime is that special time of year when I hang my teaching hat and spend my days tickling my children, swimming, running through the hills, and of course canning the bounty of the season.  So in these final weeks before summer is here, now is the time to clear out the pantry and make  room for another season of dutiful and celebratory filling of jars.  While some canned goods, such as jam, may be stored for longer, I always aim to eat my preserved foods within one year.  Lemon curd is best eaten within 3 to 4 months, after which time the curd may darken, but still be safe to eat for one year.


There are many lovely ways to enjoy lemon curd, but not many that I feel justify me to eat it for breakfast.  Thanks to the ever versatile crepe, I now feel free to indulge myself!  This crepe recipe is directly from Julia Child’s The Way to Cook.  They are  incredibly easy to make and so good.  For this special breakfast, I filled the crepes with lemon curd and topped them with a warm berry sauce made from frozen berries.  The tangy lemon, sweet berry, and buttery crepe make for a beautiful and tasty treat.  It is just the thing for a special weekend breakfast or brunch.

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Meyer Lemon Curd

February 6, 2011

Oh la la, lovely lemon curd.  Lemons have always been a favorite.  Growing up on the San Francisco Peninsula, we had a Meyer lemon tree.  I would sneak outside to pick the lemons and eat them whole, despite my mother’s warnings that I was ruining my teeth.  Now I am a bit  (not much, but a bit) more sophisticated and like my lemons seeped in vodka or cooked up with butter and eggs (much healthier, I am sure).

Deep in winter when the trees are dripping with lemons, one fabulous way capture the fresh tang of lemons is lemon curd.  This lemon curd is intense, lemony, creamy goodness.  Meyer lemons work best here because of their balance of sweet and tart.  You can use Eureka lemons (standard supermarket variety) as well, just increase the sugar.

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