Enjoy this thick, delicious, and easy lemon curd packed with lemon punch on a scone, shortbread cookie, or on a spoon!
Can I just say…ohmygoodnessgracious. This lemon curd is seriously something I dream about. It keeps me up nights. This lemon curd and I are practically bff’s. For life. And when my turn rolled around in our monthly ingredient challenge to pick the ingredient I chose lemons just so I could make this recipe. Just so I could share it with you. Just so you could go out and experience your own love affair with lemon curd.
I had long been a store bought lemon curd kind of gal. That is until I wanted to impress my cousins with my brunch prowess one Mother’s Day weekend. And had a ton of leftover lemons from a homemade lemonade dare. I’ll tell you that story sometime. Promise. But back to this lemon curd.
The original recipe I found called for tangerine, which I have actually never even used. I’ve always substituted just a regular old orange. But then I got into my ultra crazy gotta have it pucker my lips and make my eyes water lemon phase and I dropped the other citrus all together. Because me and lemon are like THIS. And it delivers! You don’t realize just how MUCH the orange curbs the lemony tartness until you leave it out. But oh boy is it worth every single lip puckering moment. So go all in with nothing but lemon or tone it down a notch with the orange. Totally up to you. But I dare you to make it with just lemon at least once 😉
What can you do with lemon curd, you ask? Eat it off a spoon. Oh. You wanted some other suggestions? Fine. Try it on top of scones or shortbread or regular bread or inside a delicious lemon cupcake or in these donuts or on a spoon. Because you won’t be able to keep your greedy little mitts off this stuff! I’ve made two batches in the last week. You know, for recipe testing purposes…
- 6 large egg yolks
- ½ cup + 2 Tbs sugar
- ½ Tbs lemon zest*
- ¾ cup lemon juice**
- 8 Tbs salted butter
Combine lemon zest and sugar on a clean cutting board and macerate with the back of a spoon or flat edge of a knife until sugar is a light yellow color and fragrant.
Add sugar/zest mixture, egg yolks, lemon juice, and butter to a medium sauce pan over medium low heat.
Whisk constantly until the mixture is thick enough to coat the back of a spoon, about 5 minutes.
Strain through a fine mesh strainer and store in an airtight container for up to 2 weeks.
*For a less tart curd substitute with the zest of one small orange
**For a less tart curd substitute with 1/4 cup orange juice and 1/2 cup lemon juice