Today I’m sharing one of my absolute favorite and versatile recipes! It’s nothing fancy or elaborate, it’s just simple and classic (perhaps that’s why I love it so much). Anyone who knows me well knows that one of my favorite flavors is lemon. Its fresh and tangy flavor is perfect for those Spring and Summer months.
Fresh lemon is also one of those ingredients that can elevate a basic recipe to the next level. This easy and fresh lemon curd does just that. It’s made with (a lot) of fresh lemon juice and lemon zest. It’s fresh, thick and silky smooth. It can be served with fresh fruit, filled inside a cupcake or whipped with butter and sugar to make lemon frosting, the list can go on and on.
Another great thing about this recipe is that it can be made ahead of time and brought out as needed…perhaps for a last minute dessert or gift idea
- 5 lemons
- 6 eggs
- 1 cup granulated sugar
- 1 stick unsalted butter
- Pinch of kosher salt
- To make the curd, zest and then juice the lemons. Place the zest and juice in a saucepan and heat on medium high until it starts to simmer, about 4 minutes. Whisk the eggs in a bowl and pour half of the hot lemon mixture into eggs, stirring quickly so they don’t scramble (tempering the eggs). Add sugar and butter to the pot and then add egg mixture. Continue to whisk until the curd becomes thick and smooth. Pour the curd through a fine mesh strainer to remove any partially cooked eggs and clumps. Curd will continue to thicken as it cools.
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