I’ll let you in on my best-kept secret: I keep store-bought lemon curd in my desk drawer at work. For emergencies, obviously. A spoonful on a bland cracker has fixed more Monday afternoons than any coffee ever could.
So go ahead, buy the jar. Defrost it, heat it, swirl it into anything. Your future self, with a clean kitchen and a full stomach, will thank you. And if someone gives you side-eye? Just say, “It’s a family recipe,” while you hide the label.
You’re welcome.
