When I like something, I tend to go overboard with it I am sure that my lovely husband is about sick of lemon desserts and my easy lemon curd, but I just can’t stop making this easy lemon curd (and apparently I won’t stop posting about it until all you people try it!). This lemon curd is easy, delicious, and it lends itself to so many different treats (lemon curd mixed with a delicious coconut milk whipped cream, lemon curd cheesecake, lemon curd cookie tarts, lemon curd on a spoon). Also, if you are clean eating, this recipe is right up your clean eating alley!
Recipe for Easy Lemon Curd
- 1/2 cup freshly squeezed lemon juice
- 1/4 c honey (slightly less if you want a tarter curd)
- 4 Tablespoons butter
- Pinch of sea salt
- 2 egg and 4 egg yolks
- Zest of one Lemon
Directions for the Lemon Curd
- Put the lemon juice, honey and butter, along with a pinch (or two) of salt into a double boiler or a glass bowl nested in a pot with water (make sure the water does not touch the bottom of the bowl)
- Heat until the butter, lemon, and honey are fully blended and melted.
- In a separate bowl, beat the egg and yolks lightly with a fork.
- Move the pan off the heat and stir the beaten eggs into the warm lemon mixture.
- Return to the double boiler and cook, stirring regularly until mixture becomes thick and custard-like. This usually takes about 3-5 minutes. (The curd should be smooth and creamy.) I usually stand by the stove with my whisk and whisk for 30 seconds on and 40 seconds off. Once the curd is thick, remove immediately from heat (Do not delay on this because the curd can turn lumpy).
- Remove from the heat and stir occasionally as it cools.
- Pour into a clean jar and chill in refrigerator (I usually put it in a mason jar, and I always marvel at how sweet and quaint it looks).
And now for some lemon curd glamour shots!
That lemon curd sure knows how to work it!
