Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!


Being a creative-minded person, I like to surround myself with equally (or more!) creative people. I like people who push me to think outside of what I have been doing and what I am comfortable with. One of these such people is Ashley Batz who is not only a lovely friend but an amazing photographer. I was lucky enough for her to shoot a few recipes and some fun lifestyle images you'll see shortly. I'm so excited to share our collaboration together over the next few weeks. Now lets get cookn'…

My goal is to always provide beautiful, inspirational pictures but also recipes that are easy to make. This recipe is GOLD, I tell you. I have re-made it a few times since and I can't get enough. We are talking about lemon curd or "lemon gold" as I shall henceforth call it (and apparently use words like "henceforth"). If you can manage to not eat it straight out of the jar, I commend you. It is seriously some of the best stuff I've tasted. You can eat it straight out of the jar but feel free to be more lady-like and eat it on toast, in a tart or atop a nice piece of angel food cake with some berries. I recently gave it as a hostess present. It would make fantastic Christmas presents as well.

Alright alright. Let's get to it. They say not to mess with a good thing so let me confide in you and tell you this is Ina Garten's recipe--straight up, no substitutions. It is easy and yields amazing results, so let's not change it?

Assemble your ingredients:

3 lemons
1 1/4 cups of sugar
1/4 pound (1 stick) unsalted butter
4 extra-large eggs
1/2 cup lemon juice (3-4 lemons)
1/8 teaspoon salt

No. 1 Peel the zest from the three lemons using a veggie peeler. Make sure to only get the zest and not the white pith.

No. 2 Put the zest in a food processor with the sugar. Chop together until the zest is in very fine pieces with the sugar.

 No. 3 Next place your butter (softened and cut into pieces) in a large mixing bowl. Cream the butter using a mixer.

No. 4 Add in the lemon zest, sugar mixture slowly and blend together. 

 No. 5 Add in the four eggs, blending one at a time until smooth.

 No. 6 Add in the lemon juice. Blend until mixed.

No. 7 Pour mixture into a 2 quart stovetop sauce pan. Heat on low until the curd thickens. If you have a candy thermometer, the temperature should be around 170 degrees.

 No. 8 Pour curd into jars. My favorite to use are these adorable Weck jars but small mason jars or recycled jam jars work too!

No. 9 Place jars of curd in the fridge overnight without the lid to allow them to set. 

No. 10 Just try, I dare you, not to eat the whole jar at once. The curd lasts for about 2 weeks in the fridge. You can also can it for a longer shelf life. 

I hope you enjoyed this yummy post. Thank you again to Ashley Batz for the incredible photography.