I made this lemon curd as a filling for my rosemary cake with brown butter frosting. Of course you can also use it for other things like bread or scones. It’s really easy to make, cheap and will last for a while. At least in here the bought lemon curds are quite pricey and full of additives. It’s also a nice gift!
You can find the original link to the recipe in the post about the cake.
1/2 cup freshly squeezed lemon juice
1/2 cup sugar
2 egg yolks
3 tbsp salted or unsalted butter (I used salted)
Mix the lemon juice, sugar, eggs and egg yolks together in a pot over low to medium heat and whisk everything until the butter has melted.
Stir constantly and boil slightly until the mixture thickens up like a pudding. It will take around 10 minutes. When it’s done strain the curd through a fine sieve to catch any remaining egg whites.
You can then put it in a bowl and let it cool down for later use or you can pour it into a jar and serve it with buns or scones. Enjoy!