I’m slightly ashamed to say I first fell in love with lemon curd because of Marie Callender’s. The lemon meringue pie was a favorite of mine. The combination of a tart, tangy, and slightly sweet lemon curd made me weak at the knees. My lemon curd is a take on my childhood favorite but is not as sweet but just as addicting. Topped with whipped cream and it’s even better!
Tart, tangy and slightly sweet, this lemon curd goes beautifully on pound cake, angel food cake, in a pie shell, or eaten as is!
- 5 egg yolks
- 2/3 cup lemon juice
- 1 1/3 cup sugar
- salt, pinch
- 1 stick salted or unsalted butter, cut into cubes
In a medium sized pot, combine egg yolks, lemon juice, sugar, and salt. Turn heat to medium/low. Whisk continually until mixture thickens. It should be able to coat the back of a spoon. This process takes about 10-15 minutes. The mixture can curdle quickly, so make sure to keep whisking.
Once mixture has thickened, turn heat off and add butter. Mix so the butter combines with the curd.
Place in a container, cover and refrigerate.