Have you ever stopped, looked around the kitchen, and realized that you have way too much lemon curd? No? Just me? Sigh.
I recently realized that I would need lemon curd for a recipe that I wanted to try. Several years ago I took a hobby class at the local culinary school, and I remembered how easy it was to make curd. I also knew how much tastier homemade is over store-bought. Add these two pieces of info to how easily distracted I am, and it’s obvious that I was going to be making a big honking batch of lemon curd. And then I’d have it! To use in lots of things! So I made my curd and let it cool. While it was setting up, I re-read the original recipe that I had set out to make, and realized that it only required 1/4 cup. I had just made over 4 cups. If I had noticed this initially, I would have just sucked it up and used a jarred curd, you know? So now I’m sitting there, wondering what to do with well over 3 cups of lemon curd. Also, being amused by how ‘curd’ sounds when you’re using it over and over again. Curd, curd, curd, curd. Curd. Sounds funny, and a little gross. Curd.