homemade lemon curd
Hello again! I’m always excited to share posts here on Somewhat Simple. It’s such a great community and I love all your nice comments! I’ve got another amazing recipe to share with you today… homemade lemon curd!
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.
Notes: I doubled the recipe and it worked great! Also, mine has been going strong in the fridge now for several weeks now, and makes my toast every morning extra special.
Recipe shared by Robin.
