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Spread on toast, scones, or biscuits, lemon curd is a decadent alternative to jam. Its silky texture and lip-puckering sweet-tart flavor can make you feel as if you're eating dessert for breakfast. I tossed a few strawberries into this super easy version, which resulted in a gorgeous color and a distinctly summery flavor.
The best lemon curds have a thick, creamy texture and a tart, citrusy flavor gently laced with sugar. Really good versions can transform just about anything into a luscious treat reminiscent of lemon meringue pie. An English muffin? Of course! A shortbread cookie? You bet! Ritz Crackers? Why not? No one is looking.
Recipes for lemon curd abound, but until fairly recently, the verdict was out on whether or not lemon curd made with real lemon juice (as opposed to bottled) was safe for home canning. Then, a few months ago, I came across this post on Eugenia Bone's terrific blog, Well Preserved. Hurrah! I quickly began developing my own version.
Incorporating pureed strawberries into this curd gives it the prettiest pink hue and just a touch of berry sweetness. I've kept the procedure as simple as possible. No double-boilers here! You can make this curd in a pot on the stove. To preserve the curd, process it in a hot water bath for 15 minutes. Processed curd will keep for up to three months on the shelf. Otherwise, store it in jars in the refrigerator for up to two weeks.
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