| photography by anna chandler |
There's something special about building a recipe around an ingredient you've picked yourself. For our shopgirl Anna, that means stepping into her backyard to gather lemons from her tree before whipping up her homemade lemon curd.
It's a small ritual that feels synonymous with slow summer living—making the most of what's in season, lingering over breakfast, and finding joy in the everyday.
Homemade Lemon Curd
Ingredients
3 large eggs
3/4 cup granulated sugar
1/2 cup fresh lemon juice (about 2–3 lemons)
1 tablespoon lemon zest
6 tablespoons unsalted butter, cut into cubes
Pinch of salt
Instructions
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In a small saucepan, whisk together the eggs, sugar, lemon juice, lemon zest, and salt until smooth.
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Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8–10 minutes. Be careful not to let it boil.
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Remove from the heat and whisk in the butter, one piece at a time, until fully melted and silky.
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For an extra-smooth curd, strain through a fine mesh sieve.
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Transfer to a clean jar and let cool before refrigerating. The curd will continue to thicken as it chills. Store in the refrigerator for up to 2 weeks.
Serve with warm scones, toast, yogurt, fresh berries, or spoon it over vanilla ice cream.
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