Another family favorite - lemon curd - but with a twist.
While Jake and Riley are hard at work on Riley's mission project, I took Dylan on as my sous-chef. It took some practice, but he was zesting like a champ after the first lemon.
3 large lemons
3/4 C raw sugar
8 T butter
8 large egg yolks
1 T ginger syrup
1/2 t ground ginger
Zest the lemons, squeeze and strain the juice. Combine the zest, juice, sugar, ginger syrup and butter and bring to a boil. Meanwhile beat the yolks. Add 1/3 of the boiling liquid to the beaten yolks then add the mixture back into the boiling liquid. Add ground ginger. Continue beating over medium heat until it thickens. Be careful not to let the curd boil or it will scramble. Pour the curd into a bowl and press plastic wrap against the surface to prevent a film from forming. Chill completely. Spoon into sterilized jars and keep in the fridge.