I've been craving lemon recently. It's the end of February and spring is suppose to be right around the corner according to Puxatawny Phil but he's never lived in western Washington. I live about 20 minutes north and a tiny bit east of Seattle where the sun rarely shines until June and rain is like a wet blanket over my life. Right now I'm looking out my sliding glass door and there is a dusting of leftover snow and tiny flurries are falling. This is enough to make the entire city shut down. No really, we had two snow days this past week. Is it any wonder why I am craving the flavors of spring?
I've had a recipe for lemon pound cake in my files for quite some time and what better way to top it off? With more lemon of course! I love lemon curd. Absolutely adore its lovely tartness and deep yellow color. In my cooking I've always had an aversion to tempering eggs or doing anything else with eggs that did not intentionally result in scrambled eggs for breakfast. I made an attempt at this with homemade pudding around Christmas and was nearly successful. My boys did find a few chunks but overall it was scrambled eggs free so I thought I would give it another go. I totally winged it and it turned out alright.