Yellow Tomato Curd ~ Eggless

Don’t you just love when you goof and stumble upon something good?

My Golden Cherry tomato plants have been fruiting prolifically and I can’t eat the tomatoes fast enough. I decided I would make a batch of Yellow Tomato Jam. I didn’t measure out the potato starch carefully and accidentally added too much. The jam was very thick so I thought I would add water or lemon juice to thin it out, but decided to taste it first.

I’m so glad I did because it had the consistency of lemon curd! Not quite lemony enough for lemon curd though, so I added a teaspoon of freshly grated lemon zest. Now I have an 8 ounce jar of eggless yellow tomato lemon curd in the fridge to use on whatever my heart desires.

Try it on buttermilk biscuits topped with a quick alternative to creme fraiche ~ greek yogurt mixed with leftover lightly sweetened whipped cream.

Or, go the savory route and eat it slathered on a Buttermilk Buckwheat Biscuit with some crispy bacon and microgreens ~ I used arugula here.

Not too shabby for a goof!