If you know me, you know that my favorite desserts come from the citrus family. And because I love citrus things so much, when it comes to lemon curd, the more the merrier. I like to spread lemon curd on basically anything – scones, crackers, I can even eat it by the spoonful.
But I think the thing I love the most about lemon curd is how easy and simple it is to make with ingredients you probably already have at home! Lately, I find that a lot of my desserts that I’ve been experimenting either uses only egg whites or egg yolks. So I end up having to shift my cooking based on what I have in my fridge. Since I had an overage of egg yolks last week, I decided to whip up a quick batch of lemon curd.
- 2 egg yolks
- 2 lemons, zested and juiced
- 1/2 cup granulated sugar
- 3 Tbs butter
- 1/4 tsp salt
- In a double boiler over medium heat, combine all the ingredients. Using a whisk, whisk the mixture gently until it thickens and can coat the back of a spoon, about 10 minutes.
- Pour mixture into a heatproof container and let it come to room temperature. Refrigerate before serving.