And when I say easy I’m seriously not kidding. Two ingredients.

Now some of you know me and I couldn’t stand the thought of two ingredients. Seemed just too simple. So I made my own lemon curd. (Call me a show off I know) But I have to say the canned is still pretty darn good. IF you don’t have lemon pie filling or you want to try something  a step above use Barefoot Contessa’s recipe. It was so very good.

It is very lemony and creamy. I used organic lemon juice from Costco. Made it with 5 eggs (instead of 4) and 1 cup (instead of 1/2 cup) sugar. Took about 20 minutes to thicken.

It was fantastic! A great balance of tangy and sweet.  Also not having to separate the eggs makes the prep much easier, and it comes together beautifully. You can use it to fill small pastry cups and add a fresh berry in each. Easy refreshing dessert. Perfect on store bought pound cake. Great on pancakes!

You can use her recipe for all kinds of citrus such as grapefruits and tangerines. Great for gift giving too! Think scones and tea and friends. Think about why we do what we do. Loving others with our lives. The table is one wonderful place to do that.

Enjoy. You are going to love this one!

Two Ingredient Lemon Bars

1 (16 ounce) package angel food cake

1 (21 ounce) can lemon pie filling
1. Preheat oven to 350 degrees F
2. Combine the angel food cake mix with the lemon pie filling in a mixing bowl; blend until smooth. Pour the batter into an ungreased 10×15 inch jelly roll pan.
3. Bake in preheated oven until golden brown and top springs back when lightly touched, 20 to 25 minutes. Cool in the pan, and cut into squares.

If you desire you can make glaze to pour over the top:  Whisk together lemon juice and powdered sugar for a thin glaze. Drizzle over bars and cut into squares.

Homemade Lemon Curd

3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

Serves:  3 cups


Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

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