Okay. For real. I had no idea how easy it was to make lemon curd. For some reason I thought lemon curd was like a forbidden pastry chef/pastry school technique, likened to caramel, that I would never be able to make. Little did I know, it’s easy peasy Japanesey. (I’m Asian, clearly it’s okay if I say things like that.)
I initially made this curd as the filling to some mini lemon meringue tarts that I took to a cookout… but, then, I stuffed some into almond flour crepes and boooooy were they good. Tart, sweet, creamy and quick & easy to make. You can even do the same with other citrus fruits to make grapefruit or lime curd. I’m currently developing a grown-up citrus bar recipe… Similar to the boxed lemon bars we all know & love from childhood. Stay tuned for even more citrus-y deliciousness!
- 1 cup fresh lemon juice
- Zest of 2 lemons
- 3 eggs + 3 egg yolks
- ½ cup honey (or more, to taste - I like it quite tart)
- 4 tbsp unsalted butter/ghee, room temp OR palm shortening
- Pinch of sea salt
- Bring lemon juice to a boil in a small saucepan over med high heat. Reduce heat and simmer until reduced by half - about 5 mins. Remove from heat and set aside.
- Whisk eggs, egg yolks, honey, warm reduced lemon juice & salt together in a double boiler. (I use a stainless steel bowl over saucepan of simmering water) Whisking constantly, cook until thickened, about 6-7 mins.
- Remove from heat and whisk in butter, 1 tbsp at a time.
- Pour lemon curd through a fine mesh strainer (optional - I never do this because I just DGAF) into a bowl placed inside of a bowl of ice water. Whisk until chilled. This will quickly cool & thicken the curd.
- Place a piece of saran wrap directly on top of the lemon curd surface to prevent a film from forming. Refrigerate at least 4 hours before serving.