I made lemon curd for the first time. This is big for me y’all. Cooking is my thing, baking or any cooking process that requires exact measurement is not so my thing. I’m getting better. Honestly, I have avoided this preparation for a while because of the attention and care required. The recipe involves butter and eggs, expensive ingredients. Ingredients not to be wasted.
Hurricane Flo (September 14th-ish to September 17th-ish) sparked a creative streak in me. I made vegan biscuits, chocolate chip cookies, and looked through my pantry and refrigerator for any and everything that pairs well to produce any edible food item. The idea for lemon curd struck me on Saturday, September 14th. I’ve long had a recipe from the Salud Cooking School https://www.wholefoodsmarket.com/service/salud-cooking-school-charlotte at Whole Foods Market. Shout out to Chef Mara Norris for making the best lemon curd to enter my mouth. I had all the ingredients except for eggs. On Monday morning (September 20th), I ventured out of my home after being cooped up for three days. The first item on my list...eggs. And a few other veggies and what not for lunch.
When I got home, I pulled out my butter and eggs to allow them to reach room temperature. I also measured out and gathered the other ingredients. That night, I made it the lemon curd. I followed the recipe, making sure to check off each step. The process was easy. The result was delicious!
Lemon Curd Recipe from https://www.wholefoodsmarket.com/service/salud-cooking-school-charlotte