I just died and went to lemon curd heaven

So tonight when I should have been getting ready for bed, I decided to make lemon curd instead. (Clearly a better use of time!)

Making this recipe was more an exercise in curiosity rather than an expectation, but I think I may have hit on an excellent (albeit occasional) staple. Just the term "lemon curd" sounds a bit fussy and impractical, but it really was quite simple. The recipe just calls for egg yolks, sugar, and lemons - things I almost always have on hand. Yes, the amounts of said ingredients are a bit off-putting at first, but it tastes dang amazing (although pretty much anything does if you put enough butter in it!). I found myself eating the last bits right out of the pan with a spoon, and then scraping down pan with a rubber spatula to get at the very last spoonful. It is that good. (I may even have snitched a few spoonfuls out of the jar. . . because that is how I roll).

A few thoughts:

• The curd is a bit on the lemon-y side, and although I quite like it that way, you might consider slightly reducing the amount of lemon juice if you prefer things less tart.
• The recipe also suggests straining the curd after it is done. I normally get annoyed by and skip these types of steps. I tend to see them as overly fussy (for example, I don't think I've EVER mixed my dry and wet ingredients separately), however I decided to strain this curd on a whim and I'm glad I did. There was a noticeable difference between the strained curd and the curd I sampled (I mean. . .cleaned out) from the pan (ahem).
• I haven't quite decided how I'm going to use this jar of heaven, although it will likely end up on ice cream or over some breakfast food goodness, but I think it would be outstanding in a trifle. I'll let you know what I decide.
• Once raspberries are in season, I'd love folding raspberry puree into it (like this version.) I think it would also be very tasty with a mixed berry puree, or with other citrus juices (like lime or grapefruit).

Happy cooking!