Homemade lemon curd. This recipe came about when we happily found ourselves with a double bag of lemons and half a dozen yolks leftover from a previous baking project. I wanted a curd that used up my excess yolks and not whole eggs. The deliciousness that was born from this was amazing!

Our favourite way to enjoy this is warm or chilled (we have done both) with fresh vanilla sweetened whipped cream on top. It’s like lemon meringue in a cup…but dare I say almost better, definitely easier. But I have used this curd as a lemon meringue pie filling as well and it was terrific the that way too. It also makes an amazing filling for sweet buns! Yum.

Lemon Curd

6 Egg Yolks
1/2 Cup Granulated Sugar
Zest of 2-3 Lemons
1/3 Cup Freshly Squeezed Lemon Juice
1/2 Cup Unsalted Butter (diced into tablespoons)
Pinch of Salt
Scant 1/4 Teaspoon Vanilla

Directions

Whisk the yolks, sugar and zest in a medium pot.
Whisk in the lemon juice.
Cook over medium low whisking until thick enough to coat the back of a spoon.
Remove from the heat.
Stir in the diced butter.
Add vanilla and salt.
Pour through a fine mesh strainer.
Serve warm immediately or allow to cool with cling wrap pressed against the surface of the curd to prevent a skin from forming.
Refrigerate.
Easily doubled.

Works great as pudding or as a lemon meringue pie filling. But do yourself a favour and try it topped with freshly whipped cream (sweetened with a little sugar and vanilla is great) for a simple and decadent dessert!

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Yolks Only Lemon Curd

Delicious and rich lemon curd using leftover egg yolks

Ingredients

• 6 Egg Yolks
• 1/2 Cup Granulated Sugar
• Zest of 2-3 Lemons
• 1/3 Cup Freshly Squeezed Lemon Juice
• 1/2 Cup Unsalted Butter diced into tablespoons
• Pinch of Salt
• Scant 1/4 Teaspoon Vanilla

Instructions

1. Whisk the yolks, sugar and zest in a medium pot.
2. Whisk in the lemon juice.
3. Cook over medium low whisking until thick enough to coat the back of a spoon.
4. Remove from the heat.
5. Stir in the diced butter.
6. Add vanilla and salt.
7. Pour through a fine mesh strainer.
8. Serve warm immediately or allow to cool with cling wrap pressed against the surface of the curd to prevent a skin from forming.
9. Refrigerate.
10. Easily doubled.

Another easy dessert is Small Batch Apple Crisp