While I love pretty much all things lemon flavored, lemon curd sits at the very top of my favorites list. I could (and do) eat the stuff by the spoonful, and it improves just about any baked good you add it to. Its sweet and tangy flavor is balanced perfectly with a creamy texture– absolutely heavenly if you ask me.

Despite my love of lemon curd, it was only recently that I tried my hand at making it at home. Turns out it’s super easy! I’m kicking myself for not trying it sooner, but now that I’ve found a recipe I love there’s no going back to store-bought.

This recipe sure doesn’t hold back on the good stuff with a full stick of butter, half a cup of sugar, and three lemons (one zested, all three juiced). No wonder it tastes delicious! Other than those core ingredients you’ll also need three eggs, a pinch of salt, a splash of vanilla, and a fine mesh strainer. The mixture is cooked over low heat until it just begins to simmer, you don’t want it to fully boil. All in all, it should cook for about 7-9 minutes, then it’s ready to be strained.

One of my favorite ways to enjoy lemon curd is on a toasted english muffin with a layer of cream cheese, but there are so many uses for it. On top of cakes or biscuits, used in pies and pastries, mixed into your morning yogurt– you really can’t go wrong. Fresh lemon curd will last for about a week kept in an airtight container in the fridge, but I’m sure you’ll have no problem polishing it off in the first couple days. Give this easy treat a try and taste the difference of homemade for yourself!