Lemon curd is a simple recipe that can be whipped up in a jiffy. Though very simple to make, it has a very sophisticated taste profile. It is versatile and can be used as a filling for cakes, to make tarts, on scones or if you are like me, eat it as is! This sweet and tangy topping is fragrant and bursting with citrus flavors from the lemon juice and lemon zest. Here is my simple recipe to make this delicious topping. 

What you will need:

How to make it:

• Zest 2 lemons. Tip: Make sure you do not zest the white part of the lemon or else the dessert will turn out to be bitter. 
• Juice one lemon and strain it to discard the seeds and pulp.
• In a saucepan, separate the yolk from the whites. 
• Whisk the egg yolks until they turn a pale yellow. 
• Add the sugar and whisk again, adding little lemon juice at a time. 
• Once all the lemon juice is incorporated, take the saucepan to the stove. 
• On a very low flame, whisk continuously for 15 minutes. You will notice that the mixture begins to thicken up. When you dip a spoon and run your finger through the back of it, it should leave a trail. That is when you know your curd is almost done. 
• Remove the mixture from the stove and add cold butter that has been cut into small pieces. 
• Whisk until the butter melts. 
• Transfer to an airtight container. 
• Let the mixture cool completely to room temperature. Then refrigerate for at least an hour before using. 
• Tip: You might see a layer form on top of the lemon curd as it cools. To avoid this from happening, place a cling wrap directly over the curd. If not just scoop it out before you use the curd. 
• You can use lemon curd as a filling for cakes and tarts, on scones, or with any other pastry. It stores in the fridge for up to a week and up to 2 months in the freezer. Enjoy!