I had no idea that Lemon Curd was so so simple to make and too darn yummy! It can be used as a spread, used as a pie filling, tart or tartlet filling, cupcake filling, glaze, or just simply eat it from the spoon! I love the sweetness, fresh lemony goodness, delicious buttery taste, all in a custard like texture. I adapted the recipe from Ina Garten and this recipe that I’m sharing makes about 1.5 cups.
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- 1 whole egg + 4 egg yolks
- 3/4 cups caster sugar (165g)
- 1/3 cup unsalted butter, softened (80g)
- Juice of 2 lemon
- Zest of 2 lemon
- Pinch of salt