Lemon Curd

I don’t recall ever seeing lemon curd outside the South except in the most upscale food shops and in highly innovative restaurant desserts. Spread on biscuits or toast, spooned over ice cream, or used to make rich tarts, this silky, zesty, sweet condiment (introduced, no doubt, by our English ancestors) couldn’t be more distinctive. I’ve watched guests go through an entire half-pint jar at a single brunch for four. Since the curd lasts for weeks tightly capped in the refrigerator, I don’t e