This lemon curd is so easy and made with one pot and a whisk — the perfect bright, citrusy addition to any dessert!
So every once in a while I get a craving for lemon curd that cannot be ignored.
I think lemon desserts just feel healthier when you’re eating them. It’s like, how can something that tastes like sunshine be bad for me? It just can’t.
So I was looking for a lemon curd recipe I’ve used in the past (on Pinterest, obviously, where one looks for everything). And I came across the recipe from Saveur that I had used the last time, and I came across my original pin in one of my Pinterest boards, and my notes were basically, “great recipe, though I changed it a bit.”
And so I decided that since the reason for this here blog was for me to have a place to document these “changes”, I had better figure out what I’d changed and create my own version here.
I did some research, scanning Pinterest for other lemon curd recipes, and I couldn’t believe how many steps they involved. Microwave versions that involved way more hassle than just stirring it up in a pot until thick, and others that just had way too many steps. I remembered that the recipe from Saveur had the simplest method, and so I started there.
I used whole eggs instead of just yolks because, well, I just hate having parts of things leftover in my fridge. Like that half open jar of tomato paste way in the back of your fridge. (I know, I know. You could freeze it! But do you? I know I don’t.)
And I halved the recipe because I know that if I make 4 cups of lemon curd, Imma eat 4 cups of lemon curd. With a spoon.
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Easy Lemon Curd
- 2/3 cup granulated sugar
- 2 tbsp lemon zest
- 5 eggs
- 3/4 cup fresh lemon juice
- 4 tbsp butter cubed
- In a medium pot, combine sugar, zest and eggs with a whisk. Add lemon juice and whisk until combined.
- Place over medium heat and cook, whisking constantly, until thickened (5-10 minutes).
- Remove from heat and stir in the butter. Press through a sieve into a bowl. Press plastic wrap onto the surface of the curd and refrigerate until chilled — at least 5-6 hours.
- Store in the fridge for up to 1-2 weeks.
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