I can remember the very first time I ever tried lemon curd. To be more accurate, it was called lemon spread and it was made by Smuckers. I was visiting a friend one day, and her sister was making toast. Instead of using jam or peanut butter, she was lathering her toast with lemon spread. I remember really enjoying it, but quite frankly, nothing compares to my homemade version.
I can’t be certain why, but lately I’ve had a hankering for all things lemon. Not even exaggerating, I’ve gone through about 8 lemons in the last two weeks. I’ve been putting them in almost everything. But then I thought, why not keep it basic, and make a big ole batch of lemon curd.
Making homemade lemon curd is actually quite easy, and a basic technique everyone should try. It only takes a few simple ingredients, and the result is a refreshing, smooth, and creamy curd that can be used for a variety of treats. Personally, I could eat the entire works with a spoon, but instead, I used it up in a tart which I will share with you later this week. And while I didn’t eat all of the lemon curd with a spoon, I will admit to sneaking a few spoonful’s as a late night snack.