Blame It On The Lemon Curd: Musing On The Interconnectedness Of Then & Now

/ Ally Bean

Streetlight on Snowy Day [image created using Waterlogue App]

The Then Part

I DECIDED TO RETURN to writing this personal blog last week while I was making Lemon Curd on a cold snowy day.

No joke

I was using a double boiler, stirring the sugar, egg, butter, and lemon juice that join forces, over heat, to become Lemon Curd. It’s a slow process, that requires nothing more than patience and the ability to keep stirring the ingredients to combine in such a way as to “coat the back of the spoon.”

Standing there at the stove my mind wandered and I remembered who taught me how to make Lemon Curd.

Liz, an acquaintance who’d grown up in Australia, clued me in about how easy and economical it is to make. I met her decades ago when we were citizen volunteers working on a committee to put together a yearlong celebration of our town’s bicentennial.

• 🍋 •

SHE AND I HAD the honor of finding out how much the local country club &/or restaurants would charge for hosting a fundraising that was to be an afternoon tea. We ended up with this assignment because were the only two people on the committee who had been to an afternoon tea in England.

Uh huh

Well, in the process of talking with various establishments we learned that most people in this small town didn’t know what Lemon Curd was. This was something we felt should be at an afternoon tea: me because while studying at the University of Exeter for a term I’d had it at afternoon teas, Liz because it was a normal part of her Australian childhood afternoon teas.

Thus we found ourselves explaining, multiple times, that Lemon Curd isn’t cottage cheese embedded in lemon Jell-O, instead it’s a creamy lemony spread for toast or scones eaten in lieu of raspberry jam or apple butter or grape jelly.

In the end the head chef at the local country club allowed Liz and I into his kitchen so that she could teach him how to make Lemon Curd— which she did. And because of his willingness to learn how to make it the event was held at the country club to rave reviews.

Huzzah!

But most importantly from my point of view, I learned how easy it is to make Lemon Curd. The recipe for which is at the bottom of this post, should you be interested.

The Now Part

YOU MIGHT BE WONDERING, how did this memory prompt me to get back to writing this personal blog?

You see, while stirring the lemon curd, in an unexpected introspective minute, I realized a few things about myself and how this personal blog fits into my current life:

  1. I am grateful and amazed by how lives intertwine and how positive influences can guide you forever.
  2. I am at my best when I’m looking for and acknowledging how interconnected we are, in real life + online.
  3. I am happy and contented when I have a place, like this blog, to share stories + research + insights from my life.
  4. I am peaceful when I let easy things be easy, like writing a blog post about whatever interests me in the moment.

And with that, I’m back to blogging here for a while longer. I’m ready to connect [interconnect?] with gentle readers + kind lurkers and shall do so in this moment by sincerely asking the most obvious question ever asked:

WHAT’S NEW WITH YOU?

• 🍋 •

LEMON CURD

1/2 Cup lemon juice

1/2 Cup sugar

3 eggs, lightly beaten

6 Tablespoons unsalted butter, melted

In a blender, combine juice and sugar blending on high for about 15 seconds. Then add eggs and blend for another 15 seconds. With the blades running, slowly pour in the melted butter and blend for 30 seconds.

Pour the mixture into a double boiler saucepan and bring to a low boil over medium heat. This may take several minutes. Stir frequently.

As soon as the mixture reaches a boil, lower the heat to just above low and stir constantly for 2-3 minutes until the mixture resembles a shiny pudding. It should coat the back of your spoon. 

Pour into ramekins or a bowl. Let cool a little before serving.

Keeps in the refrigerator for up to two weeks. Freezes well.

267 thoughts on “Blame It On The Lemon Curd: Musing On The Interconnectedness Of Then & Now”

  2. Welcome back, Ally!

    I am going to try this recipe this afternoon. Thanks for posting and good to see you here in this space again.

    What’s new with me? I’m going to be the grandma of TWINS this month. On pins and needles every time the phone rings. 🙂

    Liked by 2 people

  3. Welcome back! I maintained my health, none of my cats got sick and I’m graduating to an iPhone. There, you didn’t miss much! 🙂 Glad to have you back. I love anything lemon (except lemons which make me pucker).

    Liked by 2 people

  4. What do I use if I don’t have a double boiler saucepan? I do love all things lemon.
    I’m busy watching my grandsons two days a week after school and driving my brother to church two days a week. I’m happy to help and it helps me feel productive.

    Liked by 2 people

    • Ellen D., I don’t have an answer to your question. There might be a way to create one using something other than a real double boiler, but I dunno. Sorry.

      You sound like you’re doing great and making some good memories along the way.

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      • Hey, Ally, welcome back! I don’t use the double boiler method anymore, I just use gentle heat and run the hot mixture through a fine screen strainer for a smooth creamy result. Oh and I add a pinch of salt to my ingredients to bring out the sweet and tart. I’m more of a tart kind of guy so if not for company I also add a good dash of citric acid powder (just like I add to my homemade or store bought lemonade).

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        • deepesthappily, that’s an ingenuous way to make the stuff. After I made this last batch I thought about adding a pinch of salt in the future. Don’t think I’ll do the citric acid powder idea, though. That’d be too much for me.

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    • A regular pan with water gently boiling and then a glass bowl sitting on top although the glass must be heat resistant. I know many people use a stainless steel mixing bowl instead of glass but not sure if that will upset how the curd comes together- as in an adverse reaction between components??

      Liked by 4 people

    • You use a heat proof bowl over a saucepan of simmering water, being sure not to let the saucepan boil dry. This is a very common way to substitute. Good luck!

      Liked by 2 people

  5. Now this recipe looks interesting … and something we haven’t tried making before. Thanks for the recipe and I hope trying it this spring – especially because we like lemon curd. A question about the recipe … the spoon … does it matter if metal or wooden? After all, the stick is different quality depending on the material.

    Your personal points about belonging are spot on. Are commonality with each other is unbelievable.

    A lemon curd story. A snowbird friend received some homemade lemon curd from a snowbird friend. Because my birthday is while snowbirding, she kept telling us she would make a lemon curd pie to share on my birthday … and she said it more than once. Well, here pie turned out to be a whipped cream pie with a thin layer of lemon curd on the bottom because she kept eating the lemon curd, so when it came time the make the pie, very little was left.

    Liked by 2 people

    • Frank, good point about the spoon. I use a metal one. Funny I never thought to use a wooden one, don’t know how that’d work.

      Your story is funny. I understand how addictive Lemon Curd can be. I’m sorry your birthday pie wasn’t all that, but you did get a good story out of it.

      Liked by 2 people

  6. Glad to have you back Ally Bean! I have missed your words and thoughts.

    Life here moves on with very little change. My building sold and I now have an owner that seems to have no reason to ever be present here and no reason to rent the empty apartment that has been vacant for 3 months. Our city hall next door got a grant and so solar panels are being installed. Smart move living in a valley that is filled with cloud cover for months on end?? I was backed into in the Kroger parking lot by a woman who left blue paint on my front panel, said a curse word and then drove off never to be seen again. Such is life here.

    Liked by 2 people

    • Deb, that’s a long time for an apartment to be empty if’n the point is to make some money off your investment. Curious. Solar panels don’t do much good when there are clouds but maybe it’s a performative thing?

      Your car was hit by someone who didn’t stop! Oh that is infuriating and ill-mannered and just plain awful. I’m sorry. What a thing to happen.

      Liked by 1 person

      • My thoughts exactly on the money-making part. I’m just waiting to see water flooding the place given that the heat hasn’t been on in months and the pipes are in bad shape to begin with. Glad I’m not directly next door. The mayor sent her newsletter explaining the panel things which I just chalked up to rhetoric but who knows. It was a rather stunning moment to watch this person just keep backing into my car and I was stuck with no way to move. Rather surreal but the paint rubbed off and no real damage. I did have a nice older man attempt to chase her down but she was off and away to quickly. The whole thing was very surreal.

        Liked by 1 person

  7. Knew you’d come back, Ally – hello again! It’s only recently I’ve come to appreciate lemon curd on scones. SO much better than plain ol’ English muffins. As for the stir constantly thing, I’m reminded of my wife’s Bearnaise sauce recipe. Same requirement. I should make a batch just to see where my thoughts go for those twenty minutes.

    Liked by 1 person

    • Dave, hi! I needed a bit of space from here and am glad I dropped out for a few months. I feel refreshed and focused. By all means make the Bearnaise sauce and see what you get thinking about. You’ll have the time. I was surprised where my mind went while stirring the pot [so to speak].

      Like

  10. Nice to hear from you again!
    Love lemon curd! It’s one of those simple delights that creates memories.
    What have I been doing? Trying to keep my sanity living in a snow globe that is a little to grey, a little too shaken up, and a little too cold. But I have a nice fireplace and a good store of tea to tide me over.

    Liked by 2 people

  12. How could that chef not know what lemon curd was? Such a divine invention!

    And may I say how happy I am to see you back in action?
    I’ve been on a slo-mo for blogging myself and am quite alright with it 😉 Sometimes it’s more, sometimes it’s less – one must be comfortable with one’s choices, I say.

    Happy New Year!

    Liked by 1 person

    • Dale, in retrospect I wonder the same thing but this was a small town, pre-internet, and Lemon Curd was unique. Now if we’d wanted Apple Butter we’d have had 10 different varieties of it.

      I like your one must be comfortable with one’s choices idea. I’m feeling the same way, especially when it comes to connecting online.

      Happy New Year to you, too.

      Liked by 1 person

      • There is that. We shall forgive them their lack 😉 And right. Apple butter abounds in certain places!!

        So glad you feel that way. I don’t want to lose connections – am sad a friend has decided to flush all Meta platforms so no more Instagram or FB posts from her. And now I can’t send her funny or interesting videos, dammit. However, I have to respect her choice.

        Thank you, Ms Bean!

        Liked by 2 people

  13. They didn’t know of lemon curd? Boy, now I feel sophisticated! I usually “make” it by stopping at a market… thx for including the recipe!! Also thx for being the first instance of me feeling like those auto-stirring things actually have a pupose!!

    New with me? I have EIGHT cats sleeping with me (on my bed). Well, they’re sleeping. I can’t get comfy cause there are cats in the way of every move (and one is adorably bitchy when tired and disturbed by my movements).

    Liked by 3 people

  15. Well, thank you. Someone has finally explained Lemon Curd to me. All those times of walking past a jar of Lemon Curd in the grocery section of TJ Maxx. Thinking it looked slightly interesting, but having no idea how one would use it. You have solved the mystery. Much obliged.

    Liked by 2 people

      • Lol, I’ll have to make it for him next time we travel to the Great White North (FYI this is Miguel P. I had to create a new account here because I lost my credentials info with my prior phone!).

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  16. What’s new with me is that this blogging community is making me spend more time in the kitchen, that’s what! LA mentioned warm bread with butter in her blog the other day so the next day, I baked buns to eat warm slathered with butter. Now? Seems I’ll be making lemon curds later today… 🍋

    Love this blogging community. 🥰

    Liked by 1 person

  17. Ms Bean welcome back – on your terms of course. “You see, while stirring the lemon curd, in an unexpected introspective minute, I realized a few things about myself and how this personal blog fits into my current life” Your ease of dropping in from time to time on my Reader is a skill I am trying to hone myself!
    Thanks for the recipe – I love lemon curd. LOL about the weird cottage cheese/yellow jello assumption. ick!

    Liked by 1 person

    • Laura, you said it, I’m blogging when I feel like it and talking about whatever I want. Giving myself more freedom. I’m also following fewer people this time round, better for my sanity. The cottage cheese in Jell-O assumption was amusing, but ick!

      Liked by 1 person

  18. Welcome back! I’ve enjoyed lemon curd in London, Chicago, and at home, but it’s been a while so thank you for the reminder of how good it is and the recipe. When we made the cross country move and downsized my double boiler stayed behind so I use two metal pots, one inside the other, and it usually works. Not a lot new here, it’s winter so it’s cold, but today we have beautiful sunshine which keeps the body and mind warm.

    Liked by 2 people

    • Judy, hi! I didn’t know about your double boiler trick but will file it away. In the cold weather my tastes turn to citrus, hence the Lemon Curd. I bet your winter is colder than ours but a bit of sunshine does make the days go by more smoothly. Thanks for stopping by to comment.

      Liked by 1 person

  19. Great to see a post pop up from you, Allie. I don’t think I’ve had lemon curd. I’m picturing it like a lemon filling for a donut, something sweet- but I’m guessing that’s not quite right.

    I agree about how great it is to connect with others. I like how blog connections expand my world. What’s new with me: I’m pretty busy, status quo. Middle of basketball season. Wondering where Reg will go to college. Will that decision become clear soon? Trying to plan a visit to Mini while she’s in Florence, which will involve childcare for Rae and Kay. Coach and I are close to finalizing the adoption. We continue to try to fake it till you make it with Kay, who continues to annoy us (and the other kids in the family). It’s not a deal breaker, but she is exhausting. I’ve thought about pausing the blog to focus on other things (mostly my memoir/personal essay writing as I’ve really hit a great stride there and I want to complete my first draft), but I really enjoy the connection and supportive friends I’ve met and I think I would miss that.

    Liked by 1 person

    • Ernie, Lemon curd is a lot like the lemon filling in a donut, just more buttery. Not the healthiest stuff, but yummy.

      A trip to Florence! That sounds fancy and no doubt informative. Very cool. I’ve been wondering how the adoption process is going, still a few things to iron out I guess.

      I understand about how by not blogging you miss the support of bloggers, but also how it can be a good way to re-group and prioritize who you are now. We start blogging with one set of expectations, but those expectations change as we get older.

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  20. I’m delighted to see you back. In this crazy (and getting crazier) world, I think the connection of blogging is important. The act of writing is healthy for our brains and peace of mind. I’ve never had lemon curd, not being a fan of lemon desserts. I’ve been busy with my 92 year old mom, my grandsons and anything else that comes up. I’m trying to make it to coffee dates and other outings although family needs have been paramount this month.

    Liked by 3 people

    • Margaret, excellent point about the state of our world and the value of blogging connections. If you don’t like lemon desserts do not try Lemon Curd. It’s intense.

      You sound like you’re keeping busy which is so like you! Happy to see you here.

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  22. Welcome Back!
    Let’s see- still busy at Sr. Center. Old enough now that I can get food there for $2.50 or donation. Changed health care so joined a new gym. Unfortunately, lost a lot of what I liked to do there. Cats got sick from Iams and are on canned until there other dry gets here and hoping to come close to paying off car and getting on Sr. Apartment Waiting List, this year.

    Liked by 1 person

  24. I’m surprised people didn’t know about lemon curd. I’ve never been to England but have partaken in a few afternoon teas at places like the Ritz Carlton. I have learned many interesting things while blogging. Today, it was something called a ‘golden birthday.’ Welcome back and happy new year!

    Liked by 1 person

    • Bijoux, back when we were putting together the bicentennial celebration I learned a lot about how when it comes to food many people just don’t care about trying different foods. No doubt the Ritz has a wonderful afternoon tea, lucky you.

      Golden birthdays are fun, but for many of us the idea came long after the year that would have been ours.

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    • Autumn, Lemon Curd in crepes sounds delicious. I’m usually slathering it on biscuits, but I could be tempted to change my ways. Thanks for asking, I did like my break, feel focused again, gonna be here but not here so much.

      Liked by 1 person

  26. Ally, you just saved me from myself. I have tried making curd but I tried to americanize the process. Which clearly didn’t work. I have theses cute vinyl cups for poach eggs. Having watched one to many of Alton browns shows, thus the poach egg cups need another use…. after filling each cup, I put the lid on the pot and let the curd sit for a couple minutes when I should have been stirring them!

    So very glad to see you writing again.

    Liked by 1 person

    • Janet, I like lemony flavor so I think Lemon Curd is the bomb. I’m glad I took a break from blogging, didn’t even visit people, just allowed myself to be. Let me know if you come back, so many of our old gang are gone from blogland. It’s a different place now.

      Liked by 1 person

    • Donna, I’m pleased to know you like the granola recipe. It’s done us well. This Lemon Curd is intensely lemon which makes me happy, my husband less so. And yes, I did enjoy not being here, but am back planning to do less yet still be here.

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  30. Yay! Welcome back, AB! I love lemon curd. I wonder if I would have the patience to make it. Such a cool story about your friend being allowed into the CC kitchen to teach the head chef this! I wonder if it became a menu item later on.

    Liked by 1 person

  31. I’m the only person I know who likes lemon curd which is odd given the abundance of lemons we have in this area. Even the “high tea” I went to a few years back did not include lemon curd which was a disappointment. Welcome back – I missed you.

    Liked by 2 people

    • Jan, it does seem a shame that all those luscious lemons aren’t being used to make Lemon Curd. Pity really, think of what y’all are missing out on.

      I missed seeing what you were up to, too. Soon I’ll get back in the swing of visiting all my bloggy friends.

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    • Bernie, I make the stuff a couple of times a year so it was an *event* for me to be making it and I got lost in thought while stirring it. Didin’t know it’d be a catalyst for a blog post, but there you go!

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      • As to your what’s new? I’m still working casually, busy with winter projects, watching jockey, hanging out with the grankids, and enjoying life. I’m still blogging on 3 sites (yep, I am crazy) and reading some..

        Liked by 1 person

  34. Yay! I’m so happy that making lemon curd inspired you to come back to blogging! I’m sure it was nice to take a break. A little freedom is always a good thing! I’m just doing the usual drawing and sewing, having a good time. Maybe I should try making some lemon curd – I’ve never had it, and it sounds delicious.

    Liked by 1 person

    • Michelle G., I didn’t know when I’d return but suddenly while stirring the stuff I thought “it’s time.” I like how you have a good time. If you like lemon, you might like Lemon Curd.

      Like

  35. I have never made lemon curd and in fact don’t think of it as lemon curd but lemon butter and I have had it often, my Nan always had a jar of lemon butter at the place and I spent a lot of time there and often had it on toast for breakfast.

    Liked by 1 person

    • Joanne, I like it on toast for breakfast, too. Once I learned how easy it is to make, I was hooked— however I only make it maybe once or twice a year. It’s something special.

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  36. I thought I hadn’t seen a post from you in a while. Glad you are back! I’m sure there’s lots of people who don’t even know what lemon curd is. I always think of it as something that is often near impossible to find at the grocery store when I want to make a lemon dessert. Good to know how easy it is to make at home.

    Liked by 1 person

    • Rhonda, I’m sure you’re right that many people don’t know what Lemon Curd is. I didn’t until I was in college in England. I don’t see it in the grocery store often either, but this is the midwest US so no surprise.

      Liked by 1 person

  37. Nice to see you here! I know what lemon curd is, but didn’t for the longest time and thought it had something to do with curds and whey. I like it, my favorite way to eat it is as a topping for cheesecake. Delicious, especially with Meyer lemons.

    Liked by 1 person

  39. Welcome Back, Ms. Keen Bean!

    As a child, my standing order for birthday cake was white cake, white frosting with toasted coconut and . . . lemon curd filling.

    My great aunt and grandmother and mom made lemon curd with regularity.

    I have never made it because I seldom have eggs on hand.

    Liked by 1 person

  40. Ally’s back (yay!) and I realize that I need to retrain myself to comment quick so that mine won’t be buried under so many others.

    Lemon curd… yum! I’ve never made it myself but I have a few recipes that call for it, so I just bought it pre-made. Maybe next time (and when eggs get a bit cheaper), I might try making it myself.

    So, what’s new with me? I just completed another spin around the sun and life is good!

    Liked by 3 people

    • Janis, the comment section here is always something else. I try to reply to everyone in a timely manner, so worry not about getting buried.

      I know about the price of eggs! Shocking, but when [if] they get reasonable again go for it. See if you like homemade Lemon Curd.

      Happy Birthday! Life is good, isn’t it?

      Liked by 1 person

  42. I love that prompt about being a cool kid. It just so happens I am one. When I was much younger, Lemon Curd was a popular choice to create for the local fair. It’s very unusual not to find a lemon tree in a NZ backyard. We have one growing nicely on our balcony.

    Liked by 1 person

  43. Yay! Ally’s back!!! And with a recipe!

    What’s new with me? Well, I’m glad you asked. After lamenting on Threads that I’m too old for anyone to hire, this afternoon I received an email for a phone interview on Thursday; my first since I lost my job at the end of August. Keep your fingers crossed for me!

    Liked by 2 people

  44. Thank you very much for the recipe. Lemon curd is one of life’s lovely little things.

    Nice that you’re back. To answer your question, I’ve been getting through January (so grey and rainy) and probably listening to too many politicians. Ugh.

    Liked by 1 person

    • Lynette, I agree that Lemon Curd is one of life’s little wonders.

      Our January has been super cold and snowy, not like this region at all. Yours sounds like a drag in a different way. I’m ignoring the politicians at the moment, they don’t deserve my attention.

      Liked by 1 person

  45. My birth grandmother (she gave up my father for adoption) lived in the UK, and she used to write us letters several times a year. In almost every letter she wrote that she had spent time that day making lemon curd. I can’t hear the term without thinking of her. Thanks for the memory, again.

    Liked by 1 person

    • Arlene, that is a sweet memory and I’m glad this post prompted it. It’s amazing how food can be provocative, reminding you of people from long ago. Thanks for sharing it here.

      Like

  46. Glad to see you back in the blogosphere. It has been poorer without your cheery presence and wit. Although I also took a break from blogging, I have found that resuming writing has become a tad addictive again. Plus it is holidays and I have had time to delve into my long list of drafts waiting to be posted. Come February, I shall revert to writing when the urge is there, as opposed to a bloggin schedule, which feels a bit of a drain.
    Thanks for the recipe, Ally. I have saved it and will make it in coming weeks. There is something so cosy about a cup of tea and a scone with lemon curd. Coincidentally, I just posted my favourite scone recipes. A cup of tea and a chat at any time is welcome and therapeutic, I think. Many a problem has been solved over a cup of tea. We here tend to make a ritual out of morning tea and by afternoon, I like to sit with a cup of herbal tea and a book for around 30 minutes. The temptation to add food to that mix only results in more expansion of the waistline so I reserve indulgences for morning tea.

    Liked by 1 person

    • Amanda, I’m glad you’ve had the opportunity & found the motivation to get back to your writing. Blogging is what you make of it, best when it is on your own terms. When I bugged out I left many half-finished drafts in my files, so that’s where I’m starting.

      I agree about the therapeutic value of a cup of tea, enhanced with a smackerel when appropriate. I’ll check out your scone recipe. I like herb teas in the afternoon, too. I’m to a point where I’m aware of when I drink caffeine lest I have any too late in the day and don’t fall asleep until 2:00 a.m.

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  47. Welcome back! I’ve just finished my first week of taking a blog break. I’m not sure what will trigger the blogging urge for me…
    Lemon Curd will be made and eaten in great quantities when my daughter visits us in Arizona in the spring. She makes it, and it is always the best (for me) when someone else does the cooking…

    Liked by 1 person

    • Margy, I liked being on a break without any set return time, but will say that I was surprised when the catalyst for my return was Lemon Curd. Enjoy Arizona and all that it brings your way.

      Liked by 1 person

  48. Welcome back, Ally. I’ve definitely been blogging less. I’ve only been averaging one post a month, but now I’ve had posts two days in a row. Where did that come from? Who knows? I’ll probably go back into hibernation again. 🤣 I think we all need to unplug from time to time.

    Nice to have you back. Do what’s right for you.

    Liked by 2 people

  51. Welcome back!

    I’ve never made lemon curd but I sure love it when I can find it in special stores like American Spoon. Making tarts with it has become a go-to for me when I have to bring something to pass. You can dress them up to holiday themes and everyone seems to like them.

    Like

    • Jean, great idea about the tarts. I’ve never done that and cannot wait to give it a try. I like holiday themed sweets and can see how fun it’d be to dress up a Lemon Curd tart. Thanks for stopping by to comment.

      Like

  52. Welcome back to the blogosphere, Ally. What’s new, you ask? In addition to two cats and a bunny, we have a fish now. It inspired a whole post! Happy New Year. P.S. I’ve made lemon curd before, but the imported stuff from the UK that you can buy in the store is really good as well.

    Liked by 1 person

  53. Thanks Ally for sharing this recipe. A new one for me.
    I’m glad you decided to return to writing again. Your posts are always a pleasure to read and are thought provoking.

    Liked by 1 person

  54. If there’s anything in the world more tasty than lemon curd, it’s Miss Ally Bean returning to ye olde bloggie world! Good to see you! And I’m intrigued by your recipe. I adore lemon curd, and usually purchase it from American Spoon; it’s the best commercially made I’ve found. But it would be fun to make your recipe and do a taste comparison; I still have my mother’s double boiler, so I’m all set.

    My mother would make it from scratch, and our favorite summer dessert was an angel food cake split in thirds horizontally, then spread with lemon curd between layers, and then frosted with whipped cream. Then, it went into the freezer. When it emerged and thawed just enough to cut? Heaven! I use the curd as a topping for individual cheesecake cupcakes, fill tart shells with it, and of course have it on English muffins or scones.

    What’s new? Generally, I’m just rocking along with work and keeping up with my blogs. I’m in a bit of a hiatus from roaming with the camera; I’m using January and maybe early February to bring out favorite photos from my archives that haven’t yet been published. It’s rather fun, and a darned good way to begin accomplishing one of my new year’s goals — finally culling and organizing my photos.

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    • Linda, I’ve never had a cake like the one you describe. I can understand how it was a special treat. I never had Lemon Curd until I was studying in college in England. A few other commenters have mentioned putting it in tarts or on cheesecake which are things I’ve never done so something to try.

      I wish you the best of luck organizing your photos. That seems like a great use of your time and should be helpful for you going forward. I shall not speak of my complete lack of photo organizational skills. I kind of get by on a wing and a prayer.

      Liked by 1 person

  55. Well, thank goodness for lemon curd, then! So good to read you again, Ally! I so heartily agree with, “I am happy and contented when I have a place, like this blog, to share stories + research + insights from my life.” Yes! Happy 2025!

    Liked by 1 person

  56. Welcome back, Ally, and thanks for the recipe. I love lemony things.
    Not much new here. We seem to be having an essentially snowless winter, though it is darn cold now. Well, we did have a new building constructed. It’s a large garage, but we call it the barn to distinguish from the garage that’s part of the house. We’re exploring some new TV series. “The Diplomat” is quite entertaining, I must say.
    Looking forward to more from you in the near future.

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    • Eilene, I like lemony things too. Seems like people either love lemon or dislike it.

      It’s frigid cold here today which is unusual for us. A barn sounds exciting and useful, I’m happy for you and your stuff that will go in it. I’ve heard of “The Diplomat” but never seen it. We’re into “Elementary” [a modern Sherlock Holmes adaptation] right now. Good show for long nights.

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  57. Nice to see you have returned Ally and happy new year to you. I have never made lemon curd but have tasted it as a produce market we used to frequent sold lots of unusual items and that was one of them. Nothing much is new with me but I finally began studying French again. We had once discussed learning a foreign languages and I mentioned to you studying French again was on my retirement bucket list. It’s more difficult than I anticipated, especially since the last two years of college we spoke zero English in class. I thought I might have retained some of that knowledge, even though I graduated and last spoke French in 1978, so I guess it is understandable. The weather is brutally cold here and I suspect your weather is similar since we’re not all that far apart. I’d walk, but we had freezing rain and more of that tomorrow, then plunging back into the Deep Freeze again. Counting the days ’til Spring – 64.

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    • Linda, I don’t make Lemon Curd often, so when I do I feel fancy. I’m not surprised that trying to become fluent in a foreign language is difficult. During the lockdown days of the pandemic I tried to re-learn Spanish. I was nowhere as accomplished as you were in French, but I thought maybe a little of it had stuck. I was wrong. After about 6 months of daily Duolingo lessons I gave up. I want to say I’ll try again, but I doubt that I will.

      Stay warm. It’s near zero here this morning with more days like this to come. 64 days until Spring, you say? Okie dokie then, I’ll start counting down.

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      • Maybe we were more focused on the whole learning “thing” while in school Ally. It’s difficult to get back in that mindset now. Back then it was go to school, study and work (for me, just weekends/Summers/school breaks). I’ve got 83 days in so far. The grammar is the worst. We’ve introduced a lot of things into our gray matter since our language studies in school so it’s crowded up there. 🙂

        This weather is awful – it’s zero right now and next week’s Siberian Polar Vortex has me saying “I’ll never whine about the heat and humidity again!” (But you know that’s wrong as I will do so anyway.)

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        • I like the idea that since I was in college I’ve jammed so much newer information into my brain that there’s no room to learn [relearn?] something new like a language. SURE, that’s it!

          I know I’ll complain about the heat and humidity because I dislike them more than this zero degree nonsense. But that’s just me. Stay warm, complain all you want… what else you got to do?

          Liked by 1 person

          • Yes, that’s my story as to my brain and I’m sticking to it.

            I like the Summer for knowing if I want to go somewhere I’m not going to get caught in freezing rain or a snow squall or have to tippy-toe on icy sidewalks, but the volatile Summer weather seems more frequent and severe and that worries me.

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  58. Hi Ally, Happy New Year. Lemon Curd is new to me, and it sounds good. I made a baked oatmeal recipe this week for the first time. with baked in fruit, maple syrup, vanilla, brown sugar, 1 egg, 2 c oats, 2 c milk – it was delicious.

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  59. Welcome back. Your explanation of why you enjoy blogging makes a whole lot of sense.

    What’s new with me? Well …. All the new took place during the holiday: all the exciting and fun things we did when all my kids and grandkids were here: the ferry ride on a stormy day, the cinnamon roll big enough for five of us, the colorful climbing gym where I watched my grandchildren ascend to the very high ceiling, and the expanding belly of my pregnant granddaughter. Now, what’s new with me is simply getting back to normal.

    I love lemon curd. Maybe I’ll follow your recipe.

    Liked by 1 person

    • Nicki, I’m glad my reasoning makes sense. Sometimes I hesitate to share my inner thoughts like those for fear I’ll sound too loopy.

      Your holiday sounds like a hoot and a half, like they used to say. I’m glad y’all had fun and did so in a variety of ways. You’ll soon be a great-grandma! And how exciting is that?

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  61. Nothing special to report here, really. Everything is the same. I had a weird Christmas, though. I got sick twice and it was pedal to the metal for multiple weeks, so I’m pretty tired. Or, more like totally pooped out. I’m glad you’re back to blogging, though. I’ve missed you ❤️

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    • AM, I’m sorry you got sick but you’re better now from that? I understand about how being too busy can wear you out. I’m happy to be back and am flattered that you missed me. Thanks.

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      • Yeah, I’m better. Or back to normal 😂. Yes. I am not made for a busy schedule. Not at all! I’m hoping for a calm spring now, with no travels, too many visits and other errands for many long months.

        I look forward to the next post you’re gonna write ❤️

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        • I wonder what my next post will be about. I’ll dream up something. I’m a pantser when it comes to writing this blog.

          [Also, no idea why your comments are going to moderation, but they are. Sorry for the inconvenience.]

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          • You’ll probably think of something good. I asked chatGPT for ideas and got 10. I’ve published some of them, but the rest are drafts until I will write them.

            No worries. I know that some people have issues with legit comments going into moderation. You can check your settings to make sure that there are no words etc that makes them go into moderation.

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    • Nicole, Happy New Year you, too. Taking a break gave me the opportunity to re-evaluate what I’m doing here. Decided I liked blogging because of the interconnectedness— and would overlook WP’s flaws.

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  65. But why would you eat lemon curd if apple butter is around? This is the important question I must know the answer to.
    Welcome back!

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    • NGS, a good question. My answer is predicated on the season. Winter, spring, and summer I’d pick Lemon Curd, but in the Autumn I’d go with Apple Butter. One must remain flexible and aware of nature.

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  67. Huzzah indeed! So glad to see you back in my inbox. I really love this: “I am peaceful when I let easy things be easy…” I am hoping that being here will feel easy again. Also, I’m so glad to finally learn what lemon curd is. I’ve watched so many seasons of the British Baking Show you’d think I would have to know, but I did not. Now I do. Huzzah for that, too.

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  69. I discovered lemon curd a couple of years ago and cannot imagine why this was never introduced in my childhood. I’ll get brave & try this recipe because the $$$ I’ve spent on jar lemon curd is RIDICULOUS. Also am very glad to see your post – realizing what makes us feel connected and in community is a joy.💛

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    • Laura, I wonder the same thing about Lemon Curd. It seems like something my mother who liked to bake would have known about, but I guess not. I know the stuff in the store is pricey. I’ve never had it so I can’t tell you if this recipe is better or worse. All I know is it is less expensive. 🤑

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  70. The patience and constant stirring required when making lemon curd reminds me of the gumbo process – a dish I have not made in years because it requires patience and constant stirring. Risotto too, for that matter. Which may explain why I’ve never had lemon curd…but I love lemons, and I love cheese curds, so I’m pretty sure I’d be a fan!

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  73. I haven’t had Lemon Curd in so long. I never went to an afternoon tea. I just saw a jar of it available and gave it a try. I liked it but I guess it’s an acquired taste because Husband didn’t care for it. (Usually it’s the other way around.) And welcome back!

    What’s new, you ask? I wish I could say I’ve been doing all kinds of fun things but lately … no. For one, it’s kind of cold down here (for us Southerners, that is). And I’ve spent the last couple of days writing letters to Senators and the like regarding the incoming regime. I have friends who would say that my efforts are futile, but Husband said if it makes me feel better to do something, then do it. So, yeah, it might be a waste of paper and stamps and time and energy to some people, but now that I have my letters signed, sealed and ready to be delivered, I feel a bit more at peace with myself.

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    • Natalie, how fun to see you here! I enjoy the comments, am amazed, pleased even— but it does take time to reply. You got that right.

      No doubt your travels have been interesting. Glad you’re enjoying life.

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  76. I love lemon curd, but have never been brave enough to try to make it myself! I’m glad you’re back, and can relate. I’m tired of the time and constant attention that maintaining my blog requires, but whenever I decide to quit, the community (realizing how badly I’d miss them) pull me back. That being said, I just got an email from WordPress about how they’re changing the “likes” and “comments” feature now. If I can’t figure out the new way, I may have to quit. Why does WordPress keep making it so hard??????

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    • Ann, I can understand how making Lemon Curd could seem difficult, but I like it enough so I do it anyway. I’m with you in that it’s the people in blogland who draw me to it, while I was gone I missed the engagement.

      I didn’t know about more WordPress changes. You’re right, they make seemingly senseless changes to this platform that don’t appear to benefit bloggers, just add angst. I pay for this account, yet have to deal with it being more difficult now— rather than its original simplicity that drew me here.

      Liked by 1 person

      • I LOVED WordPress when I first started blogging, it was so writer-friendly. But I understand it has changed owners, and it is now slanted heavily toward bloggers who are using their blogs to sell things. I am also getting tons of followers with fake names like “fashionistllypeacefulbutt” etc, and it takes forever to delete them, one by one. Apparently, WordPress uses algorithms to share my blog with those they think are interested, and they believe people in Nigeria, Nepal, and countries I’ve never even heard of are dying to read the words of an old lady like me….. Sorry for the rant, it’s early and I’m tired!

        Liked by 1 person

        • I get it! I have no interest in monetizing this blog but WP sends new followers my way, usually from Africa or India, who only want to make money off their blogs. A definite disconnect. As are so many things about blogging anymore.

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    • L. Marie, if you like the stuff it’s not difficult to make but you have to want to make it. I’m told there are delicious brands of it in the stores. By leaving a comment you are in fact a cool kid, Lemon Curd be damned.

      Liked by 1 person

  79. Lemon Curd is amazing. I think I had it for the first time last year. I have not made it myself but I am not intrigued to try. And hooray for your return to the blogging world. Happy doesn’t describe it.

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    • San, if you like Lemon Curd then this recipe may be for you. I don’t know how it compares to the stuff in the grocery, having always made it at home. Thanks for your supportive thoughts about my return. Fun to be back.

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  81. Welcome back, Ally! You made it back a few days before I did, but happy that you had your respite and made a lemony return. One of the cookies I make at Christmas is a lemon curd thumbprint, but I use a good quality jarred lemon curd rather than making my own. When baking six or seven different types of cookies over 3-4 days, time can be a factor and shortcuts will be taken as long as it doesn’t affect quality.
    I agree that blogging brings up the feeling of connectedness, gratitude and peace because we are able to share our lives with people that are willing to read about us and engage in positive ways.

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    • Mary, I have nothing against store-bought Lemon Curd and I take your point. I’ve never made thumbprint cookies with the stuff and that sounds delicious.

      Yay! You’re back to blogging. I’ll stop by soon to feel the connection, be grateful, and be at peace during a difficult time in our lives. Positive begets positive.

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    • The Snow Melts Somewhere, I’m sorry you’re on the brink of burnout, but get it. That’s how I felt about this blog when I bugged out. Too much is too much. I’ll look forward to your posts when it suits you to post them.

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  84. I had no idea you were thinking about going on the lamb. The reasons you blog resonate with me. I approach writing in a similar way..no pressure to post, but love having a space to write about whatever is rumbling around in me that needs released via a blog post. And the blog community I’ve become a part of, It is real, and an important part of my life. DM

    Liked by 1 person

    • DM, I know some people prefer to post to their blogs daily and that’s what floats their boats, but that’s not me. I like occasionally going deep on one detail in my life and seeing where it leads. Like you do. And our blogging community seems to accept you regardless of how you keep your blog. Yay!

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  86. Oh, I’m so glad to see you back, Ally! Hope you had a wonderful holiday season!

    It’s so great to have personal associations with things we do, like making lemon curd would bring that memory and all that it invoked in you and made you come back here. And the lemon curd sounds delicious! I have not had lemon curd that I loved but maybe I just have never had a good one? I might just have to try to make this; thanks for sharing the recipe!

    What’s new with me? Not much, which I guess is good! LOL My son got his first job post-college so it’s exciting and I’m very happy for him. My husband and I are getting ready to go on a month-long trip/vacation to warm (hot) locale and I’m looking forward to getting out of the cold (although it hasn’t been too bad here in SoCal) but not looking forward to a lot of heat and humidity as it’s not my favorite weather/climate.

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    • M, I believe that Lemon Curd is one of those foods that a person either likes— or not! I love it, my husband not so much. I know you can buy it in jars in the grocery but I’ve never had that. Could be good.

      I’m glad your son found a post-college job. That’s a huge thing. No doubt you’re proud of him. A month-long vacation sounds delightful. It’s cold and snow here, rather bleak. I know what you mean about heat and humidity, especially the humidity part. It can be difficult to take. However, have fun.

      Thanks for stopping by to comment.

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  87. Welcome back. I hope this comment finds YOU. For some reason, I keep getting kicked out.
    I’ve never had lemon curd before and honestly, I DID think it was lemon flavored cottage cheese, so thank you for the clarification. 😉

    What’s new for me? Well this morning I cleaned iguana poop off the pool lanai, so that was fun. HA. What a way to start the week!

    Liked by 1 person

    • Suz, I’m sorry that the system is bumping you out of the comments, wish I knew how to fix that, but I don’t. Thanks for persevering.

      Many people, maybe most, don’t know what Lemon Curd is. I agree that your morning isn’t off to a great start. Iguana poop? Well that sounds icky.

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  88. Welcome back! No lemon curd cooking for me atm… no blender, no good temperature controls on stove (it’s made basic cooking a challenge!). Our displacement apartment reminds me why I bought a house as soon as I was able, post college graduation.

    I’ve seen lemon curd for sale in the store… how bad is it? And what, besides scones for tea, do you use it on?

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    • Pat, I know you’re in transition so making Lemon Curd might be something left for later. If ever. I get what you’re saying about buying a house, how wonderful it is. I am grateful we have one.

      I only know about Lemon Curd for scones and toast, but commenters have mentioned it is good in tarts or on cheesecake. Obviously I need to try these ideas. 🍋

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  89. Oh no! You newest post didn’t show up in Feedly for me. I will get to the bottom of that ASAP. Thanks for popping over to my blog and commenting so I knew you were back in the blogosphere.

    First. Yay!

    How are things? Good. Really good. After a few crazy, rollercoaster years I finally feel a bit more settled.

    Also, would you believe I have never made (and perhaps have never even eaten) lemon curd in my entire life.

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    • Elisabeth, I’ve been trying to visit all my favorite commenters and say “hi!” I use Feedly, too, and know that it, or Reader for that matter, isn’t always reliable. Plus we all do what we can when we can when it comes to personal blogging. So happy to see you here whenever.

      I’m glad you’re feeling settled, I know you’ve been through a lot of ups and downs. Lemon Curd is one of those foods that people either like or not. I think it’s delicious, but my husband doesn’t care for it.

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  90. I am so happy to see you back! I’m not doing very well at keeping to my plan for posts. I like to read, however.
    I was dumbfounded by the idea of people not knowing what lemon curd is. The first thing our of my mouth was “have you never eaten a lemon meringue pie?” I was absolutely delighted by the existence of lemon curd outside of the pie. Perhaps that was the confusion?
    There is not a lot new with me. It’s very cold here and we had a round of snow a couple weeks ago. 5 inches of the white stuff! Though my brother had 17 so I tried not to complain and I have heard that your part of the world has been hit pretty hard. So stay warm. Welcome home.

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    • Hey Zazzy, I get what you’re saying about Lemon Meringue Pie and its relationship to Lemon Curd. I suppose that if you don’t like lemon, or citrus fruit for that matter, Lemon Curd would be foreign to you.

      We’ve had snow here too. About 14″ total but spread out over a few days. In my observation it’s the not the amount of snow that falls, it’s whether your region is prepared to handle it— and that’s where the difficulties lie. We’ve become homebodies lately. You understand.

      Liked by 1 person

      • Fourteen inches is a lot of snow. While it’s not impossible to see that or more around here, it’s pretty rare. My neighbor sent a guy over here with a baby bulldozer who cleaned off my driveway, or at least enough that it melted the next day. My brother in SC, near Myrtle Beach, got snow this week with a heavy layer of ice beneath it. Are we headed into the apocalypse?

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  91. Hello Ally! I’m a little late to the party, but I am so happy you are back. I also find the interconnectedness is the thing that keeps me blogging. As for lemon curd, I received some as a gift from friends in England. I loved it, but have never tried to make it myself. As for what’s new with me, hmmm….just enjoying life and its small joys and adventures. In other words, life as usual. Thanks for asking.

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    • Christie, I kind of snuck back into blogging then thought I should go around and let people know. Lemon Curd is delicious, but I’ll admit I’ve never had the store-bought kind so don’t know if this recipe is great— or the store kind is better.

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  92. 1. I am absolutely delighted to see you back and blogging. It made me chuckle to think that Lemon Curd (or rather the making of it) led you back to us. Hopefully you’ll find a way to dip in and out of blogland in a way that ensures you don’t feel drained or put upon, ‘cos the next 4 years we’re all going to need to find ways to laugh and to keep sane.

    2. I have been to multiple varieties of afternoon tea and never been offered Lemon Curd. I wonder if it’s a West Country thing (Exeter being West Country for us Brits), or if I’ve just been unlucky. I now am determined to purchase scones and clotted cream, and to try them with Lemon Curd instead. I suspect it will be yummy 🙂

    3. What’s new with me isn’t the most fun thing – ‘cos we’re moving home in a few weeks. Not by choice, although I’m working on ways to reframe the experience, after which I will probably say more. For now I will say that the little town we’re moving to is rather charming.

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    • Deb, I, too, hope to find a way to keep blogging and remain sane during these next 4 years. Seems like a tall bill, but I’ll try. Those of us in the middle have to hold it together.

      No Lemon Curd at afternoon teas‽ I left England thinking that was a given, but maybe it had to do with Devonshire. I know that Liz talked about it being part of her childhood in Australia.

      I don’t like moving, at least the process of doing it, but maybe once you get to your charming town it’ll all seem wonderful? Or at least sensible. Good luck with it.

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      • It could well be a Devonshire thing, after all they have legendary battles with the Cornish over which order to place the cream and jam (or lemon curd) atop the scone!

        Like any move, there are drawbacks and benefits. Once we get unpacked and settled in, I don’t doubt the drawbacks will fade and the benefits multiply. Thanks for the good luck wishes – they’re much appreciated.

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        • That argument about whether cream or jam is first pops up on Threads every so often. I’m amazed by how tightly some people cling to their preference. I’m easy, either works for me… just give me the food already!

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