Lemon Curd

I love making curds in part because they are perfectly tart and sweet, in part because they have an unbelievably silky texture, and in part because it is funny when something that is so good has such an unpleasant-sounding name. Also, one of the best snacks ever is taking a thick slice of baguette, toasting or grilling it until it is lightly charred, letting it cool for a sec, and then slathering it with curd. It is the perfect treat.