Don’t worry, I didn’t forget the Packers! I was just having some trouble with the lemon curd I made earlier.

I tried using the “teal” color from the Duff jewel colors pack, but it turned it blue. So don’t do that.

So… the lemon curd I made tastes amazing. Unfortunately, it didn’t thicken properly. I had to add a lot more sugar than the recipe called for just to get it to taste right, and even after cooking it for twice as long as it called for and refrigerating it for hours, it was too runny to use on the cookies by itself. I ended up whipping some heavy cream and adding a few tablespoons of the lemon curd to it. All of that is to say: I’m not going to give you the faulty lemon curd recipe. You’re better off buying a jar at the grocery store.

I have no idea if the lemon whipped cream will hold up overnight, but it also tastes fabulous. I whipped 1/2 cup heavy cream and about 2 teaspoons sugar until firm, then added 6 tablespoons (runny) lemon curd and whipped that together. Yum. I also added a little bit of yellow food coloring.

Macaron recipe on the Steelers post. And if you’re wondering why these have little brown flecks in them, it’s because I didn’t have quite enough slivered almonds so I used some sliced almonds (with skin).