This isn’t a recipe post. Nor does it contain a giveaway. It is simply an gentle nudge in the direction of something delicious.
In pursuit of cookbook greatness, I made a lot of curds last week. Lemon curd. Lime curd. Vanilla orange curd. And all of this week, I’ve been eating the run-off from those projects stirred into plain yogurt (greek yogurt. Homemade yogurt. Trader Joe’s creamy European-style yogurt. We go through a lot of yogurt).
Sometimes topped with granola. Sometimes plain. Always delicious.
I exhort you. While citrus is still in season, do yourself a favor and make up a batch of curd. Meyer lemons are wonderful, though limes add a more tropical feel. If you want to feel like you’re eating pie for breakfast, search out some tiny key limes.
This recipe is nice, though I’ve heard that the bits of zest are a textural challenge for some folks. If you want a perfectly smooth curd, rub the zest into the sugar before cooking, that way it imparts all its flavor but doesn’t end up in the final product.