So last week I had the urge to try my hand at homemade jam. The only surplus of fruit we had in the house was of lemons, and so jam got curtailed into lemon curd, since I didn’t have the patience for marmalade. It was early. I was hungry, and I wanted it now.



Lemon curd is surprisingly easy to make, as long as you can stand stirring for about 15 minutes non-stop. Otherwise, I think the most time-consuming part of the recipe came in zesting the lemons. We don’t have a microplane zester [sigh] so I do my grating on an old box grater. I feel like I’m losing half of the zest when I use it, and it’s a stubborn thing to clean, but for now, it’ll have to do.

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Labels: jam-preserves, lemons