Lemon curd goes great on EVERYTHING. Scones, biscuits, toast, cupcakes, donuts, everythingggg. You’ll want to make a lemon curd batch to give to friends and family!
We just got back from Iceland on Saturday and what an incredible country. I cannot wait to share with you all everything we did. I hoped you guys were able to follow along on Snapchat and Instagram, though! I’m going to be blogging about how we spent our five days in Iceland and our entire itinerary! Iceland is a place you need to add to your bucket list. It’s a stunner!
We are both now sick as dogs, though. I ended up coming down with a sore throat, fever, and cough the second to last day we were there and traveling like that was MISERABLE. My fever broke on Saturday night but I sort of lost my voice (I sound like I smoke 20 packs a day) and of course now Jason caught what I have. I hope it’s not an endless cycle and we both get better soon. It’s no fun to be sick in the summertime!
Speaking of which..let’s talk about temperature/climate change like woah. Iceland was like 50’s and barely in the mid 60’s and DC is like walking into a tropical rainforest and suffocating. Haha, it’s CRAZY how humid it is here!!
You guys. This lemon curd (okay, every time I try to type curd, I end up typing crud..which this lemon curd is DEFINITELY not) is so unbelievably good. You need to love lemons to love this recipe because well, it’s SUPER lemony. It’s packed full of lemon flavor and it’s ultra thick and creamy. I literally ate this by the spoonful when this was done.
I didn’t realize lemon curd was that easy to make either! It’s a keeper :)
How to Make Homemade Lemon Curd
- 8 egg yolks
- 1 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice
- 2 lemons, zested
- 12 tablespoons unsalted butter, cut into pieces
- Place the egg yolks into a heat-proof bowl and beat vigorously for 1 minute. Add sugar and beat for another minute. Add the lemon juice and zest and stir to incorporate.
- Place bowl over a pot of simmering water, making sure that the bowl isn't touching the water. Cook, stirring, until the mixture thickens. This can take anywhere from 10 to 20 minutes.
- Once mixture has thickened, stir in the butter one piece at a time, stirrig until each piece is nearly completely melted before adding another one.
- Strain mixture through a fine-mesh sieve into a storage container or another bowl. Let cool for a bit (30-45 minutes) then press plastic wrap onto the top of the lemon curd to make sure there is no 'skin' that develops. Put in the refrigerator for at least 2 hours before serving.
- This will keep in the fridge for 7-10 days.