Lemon Curd and Shortbread Bars

Finding California Meyer lemons in Vancouver in the dead of winter calls for a celebration: the kind that involves a spatula dancing around the pot to make curd. This silky smooth concoction is something I could eat by the spoonful, like Nutella. If one can resist eating the bowl clean, I would highly recommend that you lay it on a bed of shortbread and bake into luscious zesty and buttery bites. The curd can be made ahead and stored in the refrigerator or freezer. And you can use regular lemons that are readily available.

Everyday Should Be Love Day

I’ve been making cupcakes like there’s no tomorrow. I set myself to the task of creating cupcakes that make me groan in goodness. I’m almost there. So the past few days feels like a red letter day where I stuff myself in cupcakes. Ha! Hope you’re enjoying yourself silly, too — with or without someone.