I often say this recipe or that recipe is a favorite of mine and I mean it every time because, you know … I love food. But, this? This lemon curd I’ve found to be so simple and delicious, I just know I’m going to be using it for years to come in everything I can. I don’t think I’ve ever met a lemon food that I don’t like and this curd is no different. It’s sweet and tangy and thick and creamy. Perfection.
I put off making lemon curd for a long time. It just seemed like it would be difficult or time consuming. I’m so happy I jumped into this because now I have a reason to create more recipes to use up all this refrigerator gold. Many of the recipes for curd separate the eggs and tell you to add ingredients at different times during the cooking process.
In all the digging I did, I found a technique that allows you to mix ALL the ingredients together at once! What is this Black Magic, I thought?! I wondered how this would actually work because so many of the recipes use only the egg yolks and this one used whole eggs. I mean, when I can use the whole egg, I’ll go to that recipe every time! My girl’s eggs are worth using every little bit!
The technique worked like a charm and I wish I knew the chemistry of it. Maybe the melted butter has something to do with it, maybe the combination of egg whites and something else work together but, glory bee, this stuff is addictive. I mean, just leave a spoon in the refrigerator, addictive.
So, I’m going to cut to the chase here and just give you the recipe because you’re going to want to whip this up in the next 15 minutes.
- 1 stick butter, melted
- 1 ½ cups sugar
- ½ cup lemon juice
- 1 cup eggs (whole)
- Pinch salt
- Lemon zest (optional)
- In a medium saucepan, combine all the ingredients.
- Over medium heat, without leaving the stove and stirring constantly, heat the mixture until it begins to thicken.
- Once it thickens, remove from heat and allow to cool to room temperature.
- Transfer into a jar and refrigerate.
- Curd will thicken more as it chills.