Lemon curd is creamy like a custard, but has that zing that only comes from a deliciously tart lemon. It’s a mixture of eggs, butter & lemon juice & zest. You’ll usually find it near the jams in the store, sealed in a jar but it’s never, ever as good as homemade. Buttery & smooth, this lemon curd starts out sweet & then blasts your tastebuds with unmistakable, sharp lemon. This is an easy recipe & perfect to use as a spread, in cookies, cakes & pies. You can spread it on toast, pancakes, french toast, scones, english muffins, etc. Great with most breakfast & dessert dishes.

Recipe Origins & Why This Lemon Curd Recipe Is Unique & The Best:

When I made the filling from this French Lemon Tart. I thought it a wonderful filling but, wanted to create a curd that used whole eggs to avoid any eggy taste & save myself some separating. It took months (also maybe 100 lemons?!) figure out the right balance of juice/sugar/butter/eggs.