So, I am slightly obsessed with lemon curd. It is pretty much a staple in my fridge. We are huge brunch people, and for me, no brunch for a crowd is complete without a little yogurt station. This usually entails a greek yogurt, berries, granola, and lemon curd. However, I won’t lie that I also will put this on just about anything: croissant, fruit, pound cake, ice cream.
The recipe itself is pretty easy, and I usually have these ingredients on hand. Another confession: I’m pretty terrible at measurements and following recipe rules. There are lots of methods for making this, but I like to keep it all contained into one pot.
In a medium size pot, place the sugar and the zest from your lemons. One by one, add in your eggs, and mix in-between each addition. Next, add in the juice from your lemons. Drop in your butter, diced, and your salt.
Place over medium heat on your stove. While you should stir constantly, I have 2 kids and too many other things going on. I’ll stir “frequently”, but by no means constantly. After about 10 minutes, the lemon curd should be thick. Place in a dish, cover and refrigerate. Or, if you’re impatient (like me), just get a nice spoon full straight from your pot.
The recipe should keep about a week covered; if it lasts that long. In my opinion, this should be a staple of everyones refrigerator!
Lemon Curd
1 1/4 cups sugar
zest of 3 lemons
4 eggs
6 tablespoons of unsalted butter, room temperature
Juice of 3-4 lemons
Pinch of salt
a goose and a gangster 