Bright, cheery and all types of delicious, this lemon curd is lightened up but still as delicious as the classic dessert spread.
I only had lemon curd once before. And I was eleven years old.
I went to a friend’s house and her mother gave us a snack, it was crackers and lemon curd. It was a velvety-smooth, pudding-like, creamy delicious treat and I instantly fell in love. And then I never ate it again. Until now.
When I was home recovering from my surgery, I saw a recipe from my friend Ina (Garten, in my head we are besties). Her recipe for lemon curd looked and sounded lovely and brought me back to my childhood days at my girlfriend’s house. I knew it would be one of the first recipes I would make once I was back on my feet again.
Ina’s recipe looked amazing, but I wanted to see how it would come out if I lightened it up a bit. And I am SO happy I did. Because let me tell you, this one isn’t missing anything (well besides butter and extra eggs and sugar). It’s like lick-the-spoon-and-all-of-your-fingers outrageously delicious.
My next question was, what do you do with lemon curd? It seemed a little weird to eat it on crackers? I’ve since learned that it’s mainly used for a filling for pastries, cakes and tarts. But I just prefer to eat with a big ol’ spoon.
- In a small saucepan, mix the beaten eggs, lemon juice, zest, sugar and coconut oil over low heat.
- Stir constantly for 5-7 minutes being careful not to bring the mixture to a simmer.
- After completely mixed and thickened, remove from heat and allow to cool.
- If using right away as a filling, allow to cool completely before using.
- Store in the refrigerator in an airtight container for up to 3 days.
Added bonus, I have been totally crushing on all things lemon these days. Lemon just screams spring to me and it makes me sooooo happy.
So tell me, how will you eat lemon curd? I am always looking for creative ideas!