APRONS
There's something comforting about wearing an apron. My mom always wore one while cooking, canning, or cleaning. She passed that tradition down to me at a young age by making my first little waist apron as a Christmas gift when I was five. Although I prefer to wear the full-length style now, I always put one on when it's time to make a meal. I think every recipe should begin with, 'Tie on your apron, preheat the oven....' ~Teri
Lemon Curd
This deliciously tart, thick cream is traditionally used as a spread for scones, but is just as tasty in a tart or topped with fresh berries
2 whole eggs
2 egg yolks
1/2 cup sugar
1/2 cup lemon juice (fresh is best)
Zest of one lemon
6 Tbsp. cold butter, cut in pieces
Tie on your apron. Whisk eggs, yolks, and sugar in a small saucepan until smooth. Add lemon juice, zest and butter. Cook over medium heat, stirring constantly, until butter melts, about 5 minutes. Reduce heat to medium-low, continue cooking and stirring until curd is thick enough to coat the back of a spoon, about 5 minutes. Curd should be thick. Pour through a strainer into a chilled bowl. Keeps up to a week in the refrigerator.
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