Simple ingredients combined in just the right way is the essence of lemon curd. Tart lemons, sweet, rich honey, creamy butter, and a hint of salt mean that every tastebud in your mouth is happy.
This recipe can also go wrong if you don’t follow the directions just right. It’s not hard to do at all, but you know what happens to eggs when you cook them on the stove… they become scrambled, fried, or over easy. They don’t come out smooth and creamy. Just keep that in mind when you are stirring this on low heat and want to speed up the process by cooking it at a higher temp. You don’t want lemon scrambled eggs. But seriously, it only takes 10 minutes of cooking and CONSTANT stirring.
If you want to cut out a couple steps to make this even simpler you can skip the lemon zest step and then you don’t have to strain it. It’s still delicious, but will miss a level of lemony goodness.