Serious Eats: Recipes

Pink Lemonade Curd

[Photographs: Emily Teel]

Canning this velvety, raspberry-scented lemon curd means you're just a pound cake away from an elegant dessert.

Note: Once this canned curd sits on the shelf for about a week, it may separate slightly. This is normal. Simply give each jar a good shake before opening.

About the Author: Emily Teel is food writer and recipe developer in Philadelphia. Follow along at @brotherly_grub on Twitter, and see more of her work at

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