Quarantine has changed me, man.
My weekends have gone from picnics, swimming, and brunch dates to figuring out how to entertain myself using the food in my fridge. This recipe is the product of that. Also, I promised myself I’d drink lemon water every morning, and that didn’t happen. So, I had to use them for something buttery & sugary. Obviously.
I’m glad I created this recipe, because it’s really amped up some of my recipes. I put this on waffles with blueberry jam for a special breakfast. It’s such an easy recipe that feels boujee af. Look at you girl, with your fancy lil lemon curd self.
- 1/2 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup sugar
- 3 large eggs
- 1/2 cup cold unsalted butter
- Combine all the ingredients thoroughly in a medium pot.
- Place the pot over medium heat, and whisk it constantly. It’s going to take about 10 minutes to thicken. Ensure that the mixture is constantly moving so the eggs don’t scramble!
- Pour it into a mason jar or glass canister. I let it cool to room temperature before putting in the fridge.
Ideas for using the lemon curd: Use as a filling for macarons or thumbprint cookies. Top crepes, pancakes, waffles, or scones with it. Mix with blueberries, strawberries, and whipped cream for a light dessert.