Strawberry season was a bit slow to come this year, but I am now gorging myself on the in-season fruit and finding all sorts of ways to incorporate the ruby gems in my cooking.  And this is a new favorite.  It combines the flavor of beautiful local fruits and memories of England, and anything that can do that makes me happy. Lemon curd has always felt like a luxury food to me.  It was a fancy British import, sold in little jars and not readily available in Memphis.  In fact, when I first started travelling to England, I probably brought jars back for my mother and grandmother as little gifts.  Eventually I learned that lemon curd is pretty easy to make at home, and so much fresher and better, which led to the obvious experimentation with curds of other flavors.  And I think strawberry may be my favorite.  It’s a lovely pink color and bursts with strawberry flavor. Strawberry curd is wonderful spread on toast or good English muffins.  Or the full English, on a tender scone.  It makes a wonderful filling for a cake. I decided to pair it here with these delicate little almond cookies because it makes a lovely and interesting dessert.  I’ve scooped the curd into little 4 ounce Mason jars and placed it on a plate surrounded by cookies as a nifty little individual sweet.  It also works as a dip for a spring shower or brunch.  

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