There’s something wildly satisfying about making your own lemon curd. Maybe it's the way the citrus perfume fills the kitchen or how that first spoonful feels like sunshine melting on your tongue. Either way, this one’s a keeper. I first tried lemon curd because I had a fridge full of eggs and a few lemons that were giving me the eye. Now? I make it monthly—sometimes just to spread on toast, sometimes because I need a reminder that small joys still exist. If you’re hunting for sweet easy recipes, or need something that falls under easy dessert recipes or even easy snack recipes, this does the trick. Heck, I’d argue it could land under easy cooking recipes too—because if you can whisk, you’re halfway there. It’s glossy, buttery, tangy, and downright lovable. One bowl, one saucepan, zero drama. Whether you use it in tarts, drizzle it over pancakes, or eat it by the spoonful (guilty), this lemon curd will be your new best friend in the kitchen.