Spring is coming, spring is coming! And my thoughts and tastes are naturally changing with the seasons to lighter, brighter flavors. As a result, I've been on a bit of a lemon bender lately and it all began with this lemon curd. Have you ever made homemade lemon curd? It's from a completely different universe than store bought. There really is no comparison. Store bought lemon curd is thick, hard, almost like jello, and wayyyy too sweet. Oh, and usually loaded with food coloring and preservatives. Yuck. Homemade lemon curd on the other hand is soft, silky, light and creamy and my version is super tart and considerably less sweet than many recipes I've seen. It's all about the lemon and that natural, sunshiny yellow.
On a whim, I decided to toss in a bunch of fresh thyme while making this lemon curd and I'm not sorry. It adds just a hint of herbal flavor and thyme and lemon are a match made in food heaven. Totally optional, of course, but really fun and elegant.
Ways to use lemon curd
You can smear this on
- make cookie sandwiches
- fill doughnuts
Or you can use it to make the most delicious Lemon Curd Ice Cream. Recipe linked here: Lemon Curd Ice CreamPrint