Until recently I had never had lemon curd…I mean, not the real stuff, I had had the gelatinous concoction that they sell on shelves at the local grocer, which was…ok at best. To be honest, I’m not sure that lemon was even an ingredient. But a few weeks ago, I was looking for something to add to my (already awesome) blueberry crepes, and I happened upon this recipe by the foodcharlitan.com and as it was listed as the BEST lemon curd ever, I thought I would give it a try. Since then, I have made this recipe twice and found that in accidentally changing one step, I stumbled upon a lighter, creamier version.
If working with egg makes you nervous, don’t worry about this recipe. It’s almost fail proof – just be sure to temper the mixture exactly as written to avoid that gross scrambled egg texture.
One bite of this Lemon Curd will immediately add sunshine to an otherwise drizzly day.
Easy, Awesome Lemon Curd