preservingyear.blogspot.com preservingyear.blogspot.com

preservingyear.blogspot.com

The Preserving Year

Sunday, January 10, 2010. The Meyer Lemon: Keep it For a While. As I noted in my previous post, I'm including Meyer lemons in my favorite lemony recipes this month, so the recipe below is for Meyer lemon curd. 1/2 c Meyer lemon juice. 5 tbsp. unsalted butter, diced. 1 tbsp. Meyer lemon zest. Remove from heat and strain mixture into a bowl. Add the butter and lemon zest, and whisk until the butter melts. Let cool, then cover the surface of the curd with plastic wrap to keep air from drying out the top.

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The Preserving Year | preservingyear.blogspot.com Reviews
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Sunday, January 10, 2010. The Meyer Lemon: Keep it For a While. As I noted in my previous post, I'm including Meyer lemons in my favorite lemony recipes this month, so the recipe below is for Meyer lemon curd. 1/2 c Meyer lemon juice. 5 tbsp. unsalted butter, diced. 1 tbsp. Meyer lemon zest. Remove from heat and strain mixture into a bowl. Add the butter and lemon zest, and whisk until the butter melts. Let cool, then cover the surface of the curd with plastic wrap to keep air from drying out the top.
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2 meyer lemon curd
3 3/4 c sugar
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The Preserving Year | preservingyear.blogspot.com Reviews

https://preservingyear.blogspot.com

Sunday, January 10, 2010. The Meyer Lemon: Keep it For a While. As I noted in my previous post, I'm including Meyer lemons in my favorite lemony recipes this month, so the recipe below is for Meyer lemon curd. 1/2 c Meyer lemon juice. 5 tbsp. unsalted butter, diced. 1 tbsp. Meyer lemon zest. Remove from heat and strain mixture into a bowl. Add the butter and lemon zest, and whisk until the butter melts. Let cool, then cover the surface of the curd with plastic wrap to keep air from drying out the top.

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preservingyear.blogspot.com preservingyear.blogspot.com
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The Preserving Year: Preserving Year Blog

http://preservingyear.blogspot.com/2010/01/preserving-year-blog.html

Monday, January 4, 2010. I know it sounds, weird. Evening, I know. Strawberry jam, anyone? I've still got a couple of jars. . . . There's a lot to be said for eating in season. It brings you closer to the Earth, can help you loose weight, and just tastes better. But some foods are at their peak for such a short period of time. In this blog, I want to explore the ways we hold onto tastes and experiences. You're welcome to come along for the journey. Posted by Amber Royer. Subscribe to: Post Comments (Atom).

2

The Preserving Year: January 2010

http://preservingyear.blogspot.com/2010_01_01_archive.html

Sunday, January 10, 2010. The Meyer Lemon: Keep it For a While. As I noted in my previous post, I'm including Meyer lemons in my favorite lemony recipes this month, so the recipe below is for Meyer lemon curd. 1/2 c Meyer lemon juice. 5 tbsp. unsalted butter, diced. 1 tbsp. Meyer lemon zest. Remove from heat and strain mixture into a bowl. Add the butter and lemon zest, and whisk until the butter melts. Let cool, then cover the surface of the curd with plastic wrap to keep air from drying out the top.

3

The Preserving Year: The Meyer Lemon: Taste it Now

http://preservingyear.blogspot.com/2010/01/meyer-lemon-taste-it-now.html

Saturday, January 9, 2010. The Meyer Lemon: Taste it Now. You can substitute Meyer lemons for regular lemons in just about any recipe to add a subtle twist. Remember, though, that Meyers are going to be sweeter, so you'll want to cut the sugar down just a bit if you're making a dessert. I picked up a bunch of Meyer lemons because I think they're awesome, even though I only needed one to make the rice pudding to get the photos up on my web site. 1/4 c powdered sugar. 1/2 c melted butter. I am the author o...

4

The Preserving Year: The Meyer Lemon: Keep it For a While

http://preservingyear.blogspot.com/2010/01/meyer-lemon-keep-it-for-while.html

Sunday, January 10, 2010. The Meyer Lemon: Keep it For a While. As I noted in my previous post, I'm including Meyer lemons in my favorite lemony recipes this month, so the recipe below is for Meyer lemon curd. 1/2 c Meyer lemon juice. 5 tbsp. unsalted butter, diced. 1 tbsp. Meyer lemon zest. Remove from heat and strain mixture into a bowl. Add the butter and lemon zest, and whisk until the butter melts. Let cool, then cover the surface of the curd with plastic wrap to keep air from drying out the top.

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The Preserving Year

Sunday, January 10, 2010. The Meyer Lemon: Keep it For a While. As I noted in my previous post, I'm including Meyer lemons in my favorite lemony recipes this month, so the recipe below is for Meyer lemon curd. 1/2 c Meyer lemon juice. 5 tbsp. unsalted butter, diced. 1 tbsp. Meyer lemon zest. Remove from heat and strain mixture into a bowl. Add the butter and lemon zest, and whisk until the butter melts. Let cool, then cover the surface of the curd with plastic wrap to keep air from drying out the top.

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