Lemon curd has become my new it-dessert for spring, I think. It’s cheerful and luscious and sweet and tart and quick and easy. I like to eat it with a spoon and someday, I may even spread it on a scone or two but mostly, I like to eat it with a spoon, in front of the fridge. With the door open, of course. Because I’m classy like that. I like lemon curd so much that I started wondering what other kinds of fruit curds I could make. Lime was my first thought. My second thought was “spiked with rum.” But then I had what I consider to be a brilliant idea…pomegranate. It’s sweet, it’s healthy, it’s got a luscious red color. And I know from previous experiments in pomegranate that anything made out of it is delicious.
So I set about trying it out on Saturday morning. After a week away, it was a relief to be back in my own kitchen, puttering away. I debated whether to add another flavor in with the pomegranate in the curd. I didn’t want to do lemon–although I will try that next–because I didn’t want its flavor to overpower that of the pomegranate. I also didn’t want something super citrusy. I decided on vanilla, figuring it would make an elegant, rich companion and it did. Continue reading