In other news, store bought gingersnaps definitely trump my homemade ones. Woe. And every single freaking time I make lemon curd, I get bored and turn up the heat and then the egg cooks quicker than I whisk and voila! Shreds of egg suspended in the curd! Not appetizing! (Of course this will not prevent me from eating the stuff directly from the jar with a spoon. Something about the voluptuous restraint* of lemon curd just speaks to my soul.)
* If you're wondering what on earth I'm talking about, make some. Experience the glorious richness tempered with bright acidity. Swoon. Repeat as often as you like.
Aucun commentaire:
Enregistrer un commentaire