This recipe is NEXT-LEVEL delicious and so easy, friends.
Anyone else love lemon? I’ve been craving lemon lately, and when Rusty asked for dessert pizzas for Father’s Day, I knew it was time to take things up a notch. So I whipped up a batch of this super easy lemon curd, and the possibilities quickly became endless.
We topped sourdough pizza crust (recipe in my book) with maple sugar butter, lemon curd, mascarpone, and fresh berries, and baked them in our new Ooni pizza oven, and holy smokes; it was absolutely delicious.
But that’s just one way to enjoy this one…
Here are a few of the ways we’ve enjoyed this one so far (however the list will grow):
Straight out of the jar.
Straight out of the jar with a scoop of mascarpone.
Atop sourdough dessert pizzas.
As a filling for full moon cupcakes (sourdough full moon cake recipe also in my book).
As a yogurt topping.
With fresh berries and whipped cream.
ENJOY!
honey lemon curd
WHAT YOU NEED:
- ¾ cup fresh lemon juice
- ¾ cup honey
- ½ cup unsalted butter
- 3 eggs
- 1+ tablespoon grated lemon zest (I like mine extra lemony)
WHAT YOU DO:
- Add all ingredients to a small pot.
- Cook over medium-low heat, whisking constantly, until mixture thickens and just begins to barely bubble, 5 to 6 minutes.
- Remove from heat, pour into a mason jar and let cool at room temp.
- Once cool, seal it tight with a lid and move to the fridge.
- There are SO many ways to love this one – even straight out of the jar – so whatever you choose to do, ENJOY!
I hope you enjoy this one as much as we do! If you make it, I’d love to hear your thoughts and see how you use it! Tag @laura.radicalroots.
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