Lemon curd is delicious and versatile, perfect for adding a burst of citrus flavor to a variety of baked goods and desserts. I really like lemon curd paired with mascarpone or ricotta, or on warm toasted bread or scones, but you can also use it as a filling for tarts, cakes, or pastries, or simply spoon it over Greek yogurt or ice cream for a delicious, zesty twist.
Lemon curd can be stored in the refrigerator for 7-10 days, and while it is tempting to save it for special occasions, I wouldn’t hesitate to use it to bring a touch of sunshine to everyday meals. It’s really easy and quick to make, so when the jar is empty, you just make another batch.
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small jarLemon curd is delicious and versatile, perfect for adding a burst of citrus flavor to a variety of baked goods and desserts. I really like lemon curd paired with mascarpone or ricotta, or on warm toasted bread or scones, but you can also use it as a filling for tarts, cakes, or pastries, or simply spoon it over Greek yogurt or ice cream for a delicious, zesty twist.
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1 tablespoon finely grated zest (~ 1 lemon)
4 egg yolks
½ cup lemon juice (juice from 1-2 lemons)
½ cup sugar
¾ stick butter
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