There’s no shortage of love for lemons in my book. If I could, every meal would have the brightness of a freshly squeezed lemon added to it. I have always loved the zestiness of lemon and it’s worked it’s way into my favorite cocktails, salad dressings, and desserts. I decided to whip up this easy lemon curd recipe to add on some fresh biscuits this past weekend and included it in a special cake recipe I’m sharing later this week!
For how delicious lemon curd is, the name is less than appetizing. Curd gives off the inclination that something has gone sour or is on the brink of expiration. It’s an off-putting word until you had some sort of fruit component to it and serve it alongside some freshly made biscuits (can you tell I’m selling the biscuits, these were so darn good)!
Lemon curd is one of those things that you don’t necessarily have to make at home, but it’s so easy why wouldn’t you spend the 5 minutes whipping it up?
The end result is a glossy smooth fruit spread ready to be dunked, dipped, drizzled, doused, and devoured on any sort of freshly baked treat you have in your house. I like making lemon curd and storing it in these Le Parfait resalable containers. They’re easy to open and reseal without all the fuss of full-on canning.
- 3 large eggs lightly whisked
- 1 cup of granulated sugar
- dash of salt
- 3/4 cup of lemon juice
- zest of 2 lemons
- 1/2 cup of unsalted butter cubed
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Zest two lemons and set aside. Strain and juice lemons to get 3/4 cup of lemon juice.
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In a heavy bottomed saucepan on medium heat, whisk together the eggs, sugar, salt, and lemon juice until blended. Add butter and lemon zest.
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Continue cooking over medium heat stirring constantly with a wooden spoon until the curd has thickened and coats the back of the spoon.
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Transfer to a Le Parfait resalable container and let cool for 10 minutes before transferring to fridge to cool completely.
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Use over freshly made biscuits, cakes, muffins, and more!
