Anything that has the word curd in its name is fighting an uphill battle.  Just the word curd evokes images of rotten milk and bad cheese.  Tell someone you made them a jar of curd and they will probably widen their eyes and politely refuse the gift.  This will be before they taste the delicacy know by the worst name ever … Lemon Curd.

This spread is rich and lovely when spread atop a fresh scone or muffin.  It is fragrant beyond belief and you’d think you were eating the pure, sweet insides of a lemon from Candyland.  Tangy, sweet, aromatic, and nothing resembling a curd in sight.  Therefore, given the difficulties presented with the name, I am giving you permission to call this heavenly concoction a lemon spread, a lemon glaze, a lemon anything-other-than-curd.

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One of the best things about making a homemade treat for someone else, aside from their surprise/appreciation/love/affection, is the opportunity to try out a recipe you might not otherwise make.  I’m a bona fide chocoholic and the idea of a dessert that doesn’t involve copious amounts of chocolate rarely shows up on my radar.  So when I was faced with making a birthday dessert for my uncle whose favorite treat is key lime pie and cheesecake, I was pushed out of my comfort zone.  No chocolate?  Whatever would I do!

Knowing practically nothing about key lime pie (like I said, unless it’s made from or covered in chocolate I’m generally not interested), I set about doing some research.  Apparently, authentic key lime pie isn’t actually baked.  The acid in the lime juice “cooks” the eggs while it rests in the fridge for hours on end (think ceviche).  Not knowing if my uncle was a key lime purist, I wanted to do a key lime cheesecake that incorporated the most authentic flavors possible.  I found a recipe from Zoe Bakes that uses sweetened condensed milk, which is the hallmark of traditional key lime pie.

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