I found this recipe a few years ago, but forgot exactly where. This recipe is foolproof...honest! When I make this, I also whip up a batch of ricotta pancakes. It's a wonderful change from pancake syrup. You can use Eureka lemons, but I might suggest that you increase the sugar-- taste it! Meyer lemons, are the tastiest because they have a sweeter taste. NOTE: This recipe uses the whole egg, which makes this an easy way to make lemon curd. I have a different curd recipe, using only yolks, so that I can use the whites to make meringue. Either way, please try this. You'll never buy lemon curd in the jar again. Trust me.
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
I store this curd in sterilized canning jars, and then sealed with the water method. They can store for several months, this way. Otherwise, keep refrigerated for up to a month.