With my hens laying eggs abundantly, I found myself in need of a solution for the surplus. That’s when I stumbled upon lemon curd—a sweet serendipity born from necessity. While I had heard of it and perhaps even tasted it before, I had never ventured to make it myself. The timing couldn’t have been more perfect, as I now had an ample supply of fresh eggs at my disposal. Following the original recipe faithfully, I embarked on my lemon curd-making odyssey, only to discover that, as with many culinary endeavors, adjustments were necessary to suit my taste. Through a process of experimentation and adaptation, I crafted a version that satisfied…