It doesn’t get any more lemony than lemon curd. This recipe is so easy and basically foolproof. You won’t get any of the bits of egg you could when using other recipes. Lemon curd is so fresh and versatile you will want some in your fridge at all times!
You start by creaming the sugar and butter together, and then add in the eggs. Your mixture will go from pretty and smooth,
to curdled when you add the lemon juice. Don’t freak out! It’s supposed to look like this. It will turn velvety smooth again when you cook it.
You will be left with a bright and luscious lemon curd that is a perfect addition to any dessert! (Maybe not chocolate ones, but hey you never know. To each their own.)
- 6 tablespoons butter
- 1 cup sugar
- 2 eggs
- 2 egg yolks
- ⅔ cup of lemon juice
- zest of 2 lemons
- Beat together the butter and sugar. Add in the eggs and egg yolks. Beat well. Add the lemon juice and zest. The mixture will appear curdled.
- Place mixture in a large saucepan and cook over medium heat for 12-15 minutes, stirring constantly, until the mixture coats the back of a spoon. It will thicken more upon cooling.
- Lemon curd will keep up to one week in the fridge or freezer for 2 months.
Ideas for lemon curd:
~pour over pound cake or angel food cake
~eat on toast
~fill little tart shell and top with whipped cream
~with a spoon
~over pancakes or waffles
~over softened cream cheese and eaten with crackers
~make a breakfast parfait with some greek yogurt and granola