Homemade Lemon Curd

Lemon curd has always been a favorite of mine. When I was younger, I used to spread it on my toast instead of jam. Me and my mum would make these lemon drop cookies, which were basically shortbread thumbprint cookies with lemon curd in the center. It wasn't until recently that I actually started looking into making my own jams and such.

I'm actually planning on making this Lemon Meringue Cake on The Cake Blog, and the recipe requires homemade lemon curd. The recipe for the lemon curd is below the cake recipe.

Fresh lemon has always tasted nicer than the lemon juice you find in those little bottles at the grocery store. This recipe uses both fresh lemon juice and lemon zest. Different types of lemons will give your curd a different flavor, but I just used regular lemons.

If you do plan on making the cake, the three egg whites not used in the curd recipe can be used for the meringue. I tend to keep extra egg yolks/whites in a little Tupperware in the fridge for later use. Just make sure the yolks/whites are still fresh the next time you use them.

This curd will not only taste nice in cakes, it also tastes good on toast and on cookies (like stated above :) ). Hopefully you consider giving this recipe a try, and let me know how it goes in the comments section below.

XOXO,

Corinne