Making lemon curd is easy if you follow my no-fail recipe. With this recipe you don’t have to worry about the eggs over cooking, and curdling in the delicious lemony mix. This curd is bright, tart, and fresh. And it’s great on bread, scones, or as a tart filling.
You can also eat spoonfuls at a time, but be careful to not eat the whole jar in a day!
I know I always say to use organic ingredients, but it is especially important in simple recipes like this one. As you can see the ingredient list is short, so take advantage of the pure flavor and buy the best ingredients you can find.
If you don’t want to spend the time or money buying all organic ingredients, just buy organic lemons. You can avoid zesting a layer of wax into your curd.