It is now officially spring, and I appear to have developed a sudden and intense craving for citrus, particularly lemon. As such, when I had leftover lemons from the limoncello I’m attempting (recipe to come as soon as it finishes infusing, which will likely be early next week), I decided to use them to make a double batch of lemon curd. (There were still enough left over to also make a batch of preserved lemons, recipe also coming soon.)

I can’t wait to use it all.  😀

Lemon Curd
Makes 1 cup of curd

Ingredients

  • 4 T unsalted butter
  • .5 c white sugar
  • zest of 1 lemon
  • .25 c fresh lemon juice (this was about 2.5 meyer lemons)
  • 4 egg yolks

Melt your butter over medium heat. Remove from heat, and whisk in your lemon zest, sugar, and lemon juice. Then, add your yolks in one at a time, whisking until combined. 

Turn your heat back on to medium low and stir constantly until your mixture thickens enough to coat the back of a spoon. Press your mixture through a mesh strainer into a clean jar, and refrigerate. 

And then? Put it on pancakes! In crepes! Eat it straight out of the jar! 

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