I don't know why, but lemon curd always reminds me of Easter. Perhaps it's because it's sort of daffodil coloured. The thing about lemon curd is, it's incredibly easy to make and delicious. It's a velvety amalgamation of lemons, butter, sugar and eggs - I think it can be filed under the comfort food category. Shop bought lemon curd is a million miles away from home made. If you scan the ingredients on the mass produced stuff you would be horrified. It should only contain the 4 ingredients I mentioned earlier (maybe a little cornflour just to stabilise it) They are basically over sweetened jars of yellow snot. I'm sorry about that, but they just are.
Lemon curd is great on fresh bread, toast or even a scone. The best use for it I think though, is sandwiched in a victoria sponge that's had some lemon zest grated into the sponge mix - maybe a layer of buttercream too.
To make some of the yellow nectar, just combine in a saucepan the zest and juice of 2 unwaxed lemons, 6oz caster sugar, 4oz unsalted butter, 2 large eggs and a teaspoon of cornflour. Whisking all the time let everything melt and thicken but don't overheat as you'll get lemon scrambled egg. Then plop into a couple of sterilised jars.