So every once in a while I get a craving for lemon curd that cannot be ignored. You, too? I think lemon desserts just feel healthier when you’re eating them. It’s like, how can something that tastes like sunshine be bad for me? It just can’t. So I was looking for a lemon curd recipe I’ve used in the past (on Pinterest, obviously, where one looks for everything). And I came across the recipe from Saveur that I had used the last time, and I came across my original pin in one of my Pinterest boards, and my notes were basically, “great recipe, though I changed it a bit.” And so I decided that since the reason for this here blog was for me to have a place to document these “changes”, I had better figure out what I’d changed and create my own version here. I did some research, scanning Pinterest for other lemon curd recipes, and I couldn’t believe how many steps they involved. Microwave versions that involved way more hassle than just stirring it up in a pot until thick, and others that just had way too many steps. I remembered that the recipe from Saveur had the simplest method, and so I started there. I used whole eggs instead of just yolks because, well, I just hate having parts of things leftover in my fridge. Like that half open jar of tomato paste way in the back of your fridge. (I know, I know. You could freeze it! But do you? I know I don’t.) And I halved the recipe because I know that if I make 4 cups of lemon curd, Imma eat 4 cups of lemon curd. With a spoon. Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
