Happy December! I can’t believe how fast this holiday season is moving already. I feel like every day I’m pulled in a million directions at once, and I know it’s only going to get worse the closer we get to Christmas. I’m finding, though, that slowing down long enough to make a delicious treat does wonders for my stress level. Stress baking for the win!
This lemon curd is simple and quick, and super versatile! I first tried lemon curd a few years ago after a visit to Trader Joe’s. It was love at first bite! There’s something wonderful to me about the intertwined tartness and sweetness, and I’m crazy about the silky texture. It goes well on everything, too! I like it on toast in the morning, but it’s also great warmed up and poured over ice cream, and it makes an awesome filling for cakes or cupcakes. When I found a big bag of beautiful lemons on the cheap at Costco, I decided it was time to finally give it a try at home.
The curd was much easier to make than I had thought, and it came together pretty fast. I even broke some of the “rules” (I used whole eggs instead of just yolks, and didn’t add butter at the end) and it still turned out amazing! It was one of those, “Holy cow, I can’t believe I made this at home!” moments. I love impressing myself with my culinary prowess. 🙂
Homemade Lemon Curd
(makes 1 cup)
2 whole eggs
3/4 cup sugar
1/2 cup fresh lemon juice (that was two lemons for me, but mine were huge!)
zest of two lemons
In a medium saucepan, whisk together eggs, sugar, lemon juice, and lemon zest until well blended. Heat over medium heat, whisking constantly, until thickened to desired consistency. Remove from heat and pour into a bowl or jar. Cover the surface with plastic wrap (so none of the curd is exposed to air) and chill in the fridge for at least one hour. Store in the refrigerator.