That's not the only answer possible, but trust me, it's the only one you need to know.
If you zoom in on this picture, you can read the recipe. You're welcome!
It is time-consuming to squeeze all those lemons. Then you have to stir it constantly for about 20 minutes, no cheating. At least it smells wonderful while you stand over the steamy pan.
Once it's cooled, it can rightfully be called curd. "Curd" doesn't sound like something very palatable does it? Do not be put off! This is the sweetest, most sour pudding-stuff you'll ever sample. You could eat it like pudding, too, but don't. There are more delicious ways to use it.
Fresh lemon-filled ginger scones, for example.
Ooooooo.
Or these tiny tarts.Aaaaaaaaaaaaah.
Oh my gosh. My mouth starting watering (wiping the chin now) just looking at that stuff. YUMMY! I love anything sweet and tart and that looked lovely. Wish I had my chickens already so I could have lots of yummy eggs that needed to be used up. Looks like you are making good use of your bounty. You didn't grow the lemons too, did you?
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