Lemon curd is so bright and fresh tasting for spring. I love how versatile it is too! It can go into tart shells, on top of pancakes, in sweet crepes, you name it. Making homemade lemon curd is simple to do and so much tastier than store bought. There aren’t many ingredients.
Once the mixture was strained, it was time to temper the eggs before I brought the homemade lemon curd together. Tempering the eggs was the most crucial step. If I added the cold egg yolks right into the hot liquid, they would have scrambled. Yuck! That would not have been good for a smooth, luscious lemon curd. To temper them, I whisked a small amount of the hot liquid into my bowl of egg yolks. That gently brought them up to a higher temperature so that they wouldn’t scramble in the rest of the remaining liquid!