This makes the best tasting fresh lemon curd ever.The texture is wonderfully smooth with fresh lemon flavor—delicious on scones, layered in cakes, or eaten by the spoonful.  Makes about 2 cups of fresh lemon curd that you can keep in the refrigerator or can (instructions provided).Homemade Fresh Lemon Curd I came up with this fresh lemon curd recipe after making a batch of my easy scones and wishing I had something citrusy and delicious to spread on top.

With a few fresh lemons on hand, I started experimenting until I landed on this version—silky smooth, perfectly sweet-tart, and bursting with real lemon flavor.It’s now a go-to in our kitchen, especially when we want something a little extra with breakfast or dessert.I recently made my peanut butter thumbprint cookies and instead of using my regular raspberry jam, I filled them with lemon curd – and wow, they were amazing! And seriously, can we talk about how good lemon curd is on top of vanilla ice cream?! Dream come true! If you’re more of a lime girl (or boy) then try my lime curd next! Enjoy! How to Make Lemon Curd Cream and Mix: In a mixing bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.Mix in the fresh lemon juice and zest until fully combined.Note: Many recipes direct you to crack the eggs directly into the saucepan but this can sometimes result in egg curdles in your curd – yuck! I’ve tested this m

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