image1 image2 image3


We are very excited to announce that we are contributors to the summer issue of Hearth Magazine! A lemon curd editorial by us, complete with photographs, a story, and recipe is featured on page 24. Hearth Magazine as a whole is a quarterly compilation of stories and photographs.

My friend Jana was the first to introduce me to lemon curd two or three summers ago. We were working together a lot at that time, and I remember putting the lemon curd on scones and berries. I can’t quite recall everything else we put it on, but know that if it could have possibly been paired with another food, it was.

There are a lot of foods that fall on the bright spectrum, and this is definitely at the top of the list! Seriously. If you need a little taste of sunshine or summer, a little goes a long way. Think of it as a lemonade condiment. It can be made sweeter or left more sour, whichever way you prefer. If you use Meyer lemons, it will probably be naturally sweeter.

Hearth will be hosting an Anchorfolk giveaway soon of 4 sets of Bread and Jam books, so be on the lookout for that! Make sure you get some copies, because the Bread and Jam books make a perfect summertime bundle with the first edition of Hearth Magazine!

Bread  ($12 + free US shipping)  |  Jam ($12 + free US shipping)

Volume 1 of Hearth Magazine ($20)