Lemon curd is a fruit spread that really bursts with flavor. It’s a treat to have waiting in the fridge to use on pancakes or toast, with fresh fruit and fruit tarts, and just straight out of the jar. Try it paired with ricotta pancakes and fresh blueberries for a special morning.
This is a great recipe for lemon curd – out of the ordinary because it uses the entire egg, and as a result, yields a lighter curd. This lemon curd recipe is from Dorie Greenspan, from her book Baking Chez Moi, an excellent source for useful and mouthwatering recipes for anyone that likes to bake.
I modified the recipe slightly: We like a very tart lemon curd, so I reduced the amount of sugar to 1 cup.