This is the easiest lemon curd you’ll ever make. It can’t be easier than just simply putting everything in a pan and stirring for 5 minutes till its thick. It’s so tangy and citrusy, with just the right amount of sweetness to cut the lemon just a touch.
I don’t know how to really classify lemon curd. Is it a dessert? A condiment? A pudding? All? I just don’t know. I do know that it’s extremely versatile. You can use it to smear on biscuits, fill tarts, drop on pancakes, and a myriad of other applications.
Hint: I may or may not have a knock-your-socks off recipe using lemon curd for my next post. I can’t even begin to tell you how excited I am to share it with you. Just go ahead and make this now so you have it ready. And save your egg whites!
- 5 egg yolks
- 3/4 c sugar
- 3 lemons zested and juiced
- 9 T butter
- In a small saucepan over medium heat, whisk together the eggs, sugar, lemon zest and juice. Add in the butter pieces, stirring them in until they melt.
- Stir the mixture until it begins to simmer and coats the back of a spoon, about 5 minutes.
- Remove from the heat and set aside to cool. Press plastic wrap against the surface to keep a skin from forming. Use as desired.