If it’s possible to capture sunshine in a bottle, sign me up! Lemon is powerful in the cooking world, and can easily stand on its own as the star of the show. It not only brightens a dish… it brightens your soul. Toss with some sugar, lemon curd will become your new favorite sweet condiment.
My first taste of the curd came upon me when I had ricotta pancakes in Austin, TX. Topped with an unapologetic dollop of lemon curd, pancakes will never ever be the same. The sweet-tart-creamy concoction is a science experiment worth making at home.
With just a few ingredients with minimal effort, you simply have the best topping for any ice cream, cake layer, yogurt parfait, bread spread, a dip for strawberries, or if you’re like me, on top of pancakes. Store in a mason jar for up to 2 weeks in the refrigerator. Try lemon curd with Dutch Oven Pancakes and reap the sunshine of delight. Enjoy!
- 2 Eggs, large
- 2 Egg yolks
- ¾ cup Butter, unsalted cut in cubes
- ½ cup Sugar
- ½ cup Lemon juice
- 1 tbsp Lemon zest
- pinch Kosher Salt
- The lemon curd can be stored in mason jars for up to a week in the refrigerator. Dollup on top of ice cream, in between cake layers, or serve with pancakes. Enjoy!