Spring is in the air and when spring comes, all I want is citrus. I’ve always loved lemon, manly lemon water, but lately I have been head over heels with lemon desserts! I adore the tanginess that comes from lemon and keep going back for more.
Recently, I made box of Trader Joe’s Lemon Bars, which were really good! I also get Lemon Ricotta pancakes from a local restaurant in town that comes dolloped with lemon curd. I will totally be recreating those pancakes soon, so be on the lookout! But the curd on top is so amazing. It is creamy, tangy and so full of flavor I can’t get enough.
Lemon curd is SO EASY to make! It seems super complicated, but you literally throw all the ingredients into a pot and whisk away on a low heat until thick. It may seem daunting at first, but anyone can make this- trust me.
As long as you have lemons on hand, I’m sure you probably have everything else you need to make this amazing curd at home. Follow the simple steps below and soon you will have a delicious curd you can put on or in anything! Great for parfaits, tarts, added to baked goods or my personal favorite- enjoyed with a spoon!
Tangy Lemon Curd
- 3 egg yolks
- ½ cup granulated sugar
- 3 lemons zested
- ⅓ cup lemon juice
- ⅛ tsp salt
- 4 TBSP butter
In a small saucepan, whisk together the egg yolks and sugar until a pale yellow color.
Whisk in the lemon juice, zest and salt until well combine. Bring to the stove and cook over medium heat whisking well until it thickens. It will take about 10-15 minutes. You know it is done when it coats the back of a wooden spoon and doesn't run.
Lastly, whisk in the butter and pour into a jar, cover and set in fridge. Once cooled, enjoy it! It will last in the fridge for a week.
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