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!