After several very busy weeks, I was able to collect a few hours yesterday morning for some project-scale cooking. Fifteen lemons were picked, peeled, and juiced:
And prepped like so:
(center) After scraping off any white pith on the peels, put them in this year's batch of limoncello.
Use 1 c lemon juice to make 3 c lemon curd (this time by adding the lemon juice to 1/3 c butter, 1.5 c sugar, and 5 eggs, and whisking over a double boiler until thick).
(right) Use half of the lemon curd in hot toddy ice cream (this time by whisking 1/4 c honey, 1/8 t cloves, 1 T lemon zest, 1.5 c cream, 1/2 c 1% milk, and 1/4 c bourbon into 1.5 c lemon curd, then chilling and churning as usual).
(left) Put the other half of the lemon curd in jars for later. It's almost but not quite overpoweringly sweet and tart, as lemon curd should be, and a good consistency for spreading or dolloping. (The sourdough pancakes were disappointingly rubbery though.)
Give the rest of the lemon juice to Laura so she can make some dressing for an asparagus + feta pasta salad.