I don’t know about you, but the word curd does nothing for me.
“Want some curd on your cheesecake?”
“How about a dollop of curd on your scone?”
“I made you some curd.”
Someone couldn’t have found a better word for something so incredibly sweet, tangy, creamy and fresh? That was the best they could do?
Well, I guess I have to go with it. Whatevs.
I saw this on one of fave sites Annie’s Eats. She is my go to gal for just about everything. I follow
stalk her daily to see what she’s up to.
She posted this and it looked so pretty, and since I had just bought a bag of key limes, I figured I’d try it and make a dessert for Easter (more on that later).
I imagine you can make this with any kind of citrus and it would be delicious. I plan on trying it in lots of different flavors. As a matter of fact, I think blood oranges are still in season right now. Hmmm.
I followed Annie’s recipe exactly, so since her site let’s you print more easily than mine (we’re working on that), please stop over there and let her know I sent you. Oh yeah, and wait till you see what she did with it…DROOOOOOL! She is Uh-MAZING!