Lemon Curd

Lemon Curd


Lemon Curd, a delicious sweet sauce with the fresh taste of lemons.

This sauce from English origine is indispensable as a basic recipe which, in fact, you have to have prepared it yourself at least once in your life. Actually it’s more of a sweet paste with a flavour of lemon juice and -zest and you can use it with anything you like, to much to mention really. But in case you’re not familiar with lemon curd and to give you an idea anyway; for example, you can use it as an ingredient in a cake or pastry, as filling on an American biscuit, brioche bun or any roll, even on an ordinary pancake. It also suits nicely with a dessert of homemade vanilla ice cream. Maybe there’s only one little shortcoming to it; after if you’ve taken one lick of it, you’re immediately hooked and there’s a risk you can no longer stay away from it. But hey, one should go on a razzle sometimes, so go ahead I would say.

Preparing lemon curd yourself is not difficult, it just requires good preparation. But that’s often the case when preparing delicious products. In any case, make sure you use a good quality of lemons, preferably those from an organic shop. Lemons sold in the supermarket always have a layer of wax on the skin to make them shine and that makes them less healthy than they should be.

If you’re going to prepare more than you need (and that can happen when you’re addicted to it), you can keep the curd packed in an airtight container, in the fridge for 2-3 weeks (certainly not longer). If you’re going to preserve it, it can be kept even up to two months. But I always prepare the exact quantity I need, on the one hand I do not have to keep it in the fridge (freshly made lemon curd indeed is the best) and secondly I will not be able to consume too much of it…..

Do you fancy a sweet treat? Just give it a try!


Recipe Lemon Curd

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 360 ml

Recipe Lemon Curd


  • 3 large eggs
  • 150 gr granulated white sugar
  • 80 ml fresh lemon juice (2-3 lemons) DO NOT USE THE BOTTLED LEMON JUICE
  • 56 gr unsalted butter (at room temperature)
  • 1 tbsp finely shredded lemon zest
  • Note: Room temperature lemons provide more juice. Cold lemons however are much easier to grate.


  1. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.
  2. Cook, stirring constantly (to prevent it from curdling) at 71°C, until the mixture becomes thick (this will take approx.10 minutes).
  3. Remove from heat and immediately pour through a fine strainer to remove any lumps.
  4. Cut the butter into small pieces and whisk into the mixture until the butter has melted.
  5. Add the lemon zest and stir a little bit.
  6. Immediately cover the bowl with plastic foil (so a skin doesn't form).
  7. Leave to cool (the lemon curd will continue to thicken as it cools).

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