I don’t know how I have become this person. It’s certainly not due to an abundance of time on my hands. Perhaps I am just intrigued at the notion of making them. In any case, I’m often surprised at the simplicity of making these things.
Last year, I wrote down a list of things I normally buy but would like to make myself. Lemon curd was pretty high on that list. January always makes me want to stock up on lemons and make a whole host of lemony things, so this seemed like the perfect time to give it a try.
I can now tell you that lemon curd is so very simple to make in your own kitchen. I very closely followed a recipe I found at Southern Living and it worked perfectly. If you’ve got zesting, juicing, and whisking patience, you’re all set. Your reward is a perfectly tart and sweet lemon curd.
The beauty of lemon curd is its versatility. You can use it for all kinds of things. Dollop a little on some shortbread or a scone or a muffin. Use it to fill thumbprint cookies or even small tarts. If you’re a fan of all things lemon, I’m sure you’ll find all sorts of ways to put your homemade lemon curd to good use.