Lemon Curd

Lemon Curd

Prep time:

Cook time: 22 minutes

Serves: 1 small glass / Approx. 450 g

Lemon curd is a delectable spread made from fresh lemon juice, sugar, eggs, and butter. It has a tangy, creamy texture that is perfect for spreading on scones, toast, or croissants. This versatile condiment is also used in many dessert recipes as a filling or topping. The exact origin of lemon curd is unclear, but it is believed to have originated in England in the late 19th or early 20th century. Today, it is enjoyed worldwide.

If you’re a fan of tangy and sweet flavors, then lemon curd is a must-try. It’s a perfect addition to your breakfast or brunch, and it can also be used as a filling for cakes, tarts, and pies. Plus, it’s easy to make and can be stored in the fridge for up to two weeks.

Lemon Curd

Use good quality ingredients

Make sure you use good quality lemons, preferably organic. You’ll be eating the zest, and you obviously don’t want pesticides or herbicides in your lemon curd. If you can’t find organic lemons, make sure you wash the lemons very thoroughly.

Good quality butter is made from the cream of high-quality milk, typically from grass-fed cows. It has a rich, creamy texture, a golden color, and a slightly sweet flavor. High quality butter can make a big difference in the taste of your baked goods.

Delicious alternatives to lemon curd

If you’re looking for an alternative to lemon curd, there are several options to consider, depending on the recipe you’re making and your personal preferences.

  • Fruit curds – Fruit curds are similar to lemon curd, but made with different fruits, such as lime, orange, raspberry, or passionfruit. They have a similar texture and flavor, but with a different fruity twist.
  • Custard – For a creamy, pudding-like texture, custard can be a good alternative to lemon curd. It’s typically made with milk, sugar, eggs, and vanilla, and can be flavored with different extracts or fruits.
  • Whipped cream or frosting – If you’re using lemon curd as a filling or topping for cakes or cupcakes, whipped cream or frosting can be a good alternative. They add a creamy, sweet flavor and can be flavored with different extracts or fruits.
  • Jam or preserves – If you’re looking for a sweet spread for your toast or croissant, jam or preserves can be a good option. They come in a variety of flavors, including strawberry, raspberry, apricot, and more.


Print Recipe

Lemon Curd

  • Cook time: 22 minutes
  • Serves: 1 small glass / Approx. 450 g


  • 200 g sugar, fine
  • 125 g butter, at room temperature
  • 2 lemons
  • 2 eggs



  • 1)

    I make lemon curd using the au bain marie method. It goes as follows: put on a pan with a layer of water and place a slightly larger fireproof bowl on top. The bottom of the bowl should just fit into the pan, but should not touch the water. Let the water boil over medium heat. If you have a double boiler this is the same method.

Lemon Curd

  • 1)

    Grate the 2 lemons and squeeze out the juice. Strain the juice to remove any seeds, skin or pulp.

  • 2)

    Put the lemon zest, sugar and butter in the bowl and let the butter melt while stirring to combine. Once it is completely melted and a well-mixed paste, stir in the lemon juice.

  • 3)

    Beat the eggs in a separate bowl. Then pour the eggs into the mixture. Again, stir well.

  • 4)

    Now you have to be patient. The heat will slowly turn it into a thick paste. Keep stirring regularly and make sure the mixture does not boil. The process takes about 15 to 20 minutes. If it does not go fast enough you can smuggle a little by turning up the heat a bit.

  • 5)

    When the lemon curd has reached the thickness you desire, carefully remove the bowl from the pan and let the lemon curd cool down.

  • 6)

    Store the curd in a sealed jar in the refrigerator. It will keep for at least 2-3 weeks. If you put it in a completely sealed and sterilized preserving jar, it will keep even longer.


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