Lemon Curd is one of those things that you don’t realize how easy it is to make until you try it. And it’s so much better than the stuff in a jar!!

Four simple ingredients is all you need: sugar, lemon juice, butter, and egg yolks.

Freeze it in small containers, and you can have a ray of sunshine anytime you like.

I’ve given you directions for two preparation methods, the double boiler method and the direct stove top method.

Easy Peasy Lemon Curd

Place a medium heat proof bowl over a pot of simmering water. Make sure the bottom of the bowl does not touch the water.
Add the sugar, butter and lemon juice and heat until the butter is melted and the sugar is dissolved.
In another bowl gently whisk the egg yolks.
Gradually whisk the warmed sugar/lemon juice mixture into the egg yolks and return the mixture to the first bowl.
Place the bowl over the simmering water and stir until the mixture begins to thicken.
Strain through a mesh strainer into a bowl. Press plastic wrap on the surface of the curd and refrigerate until ready to use. Or freeze for longer storage.

Place the sugar, butter and lemon juice in a small saucepan and heat until the butter is melted and the sugar is dissolved.
In another bowl gently whisk the egg yolks.
Gradually whisk the warmed sugar/lemon juice mixture into the egg yolks and return to the saucepan.
Place the pan over low heat and stir with a rubber spatula until the mixture begins to thicken.
Make sure to scrape the bottom of the pan.
Strain through a mesh strainer into a bowl. Press plastic wrap on the surface of the curd and refrigerate until ready to use. Or freeze for longer storage.
Makes approximately 1 1/3 cups.