Lemon curd, oh lemon curd. How do I love thee? Let me count the ways…
Since the first time I made my own lemon curd a few years ago I have been obsessed. Every spring I make several batches of it and slather it on everything from biscuits to pancakes, I use it to fill cakes and tarts, and even enjoy it straight with a spoon.
This recipe has never failed me. I now use less butter than I used to and haven’t missed it one bit (the recipe below reflects that change). This lemon curd is wonderful, it’s bright, and it’s insanely lemony.
Don’t be intimidated by the all of the squeezing, zesting, and tempering of egg yolks (see baking tip below). Follow the recipe and you can’t miss. And you really should try it, because it will seriously change your life. Okay, maybe it won’t change your life, but it will definitely brighten your day.
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