Making lemon curd - Sweet recipes (2024)

Making lemon curd - Sweet recipes (1)

Basic recipes

30 december 2013

An easy recipe for delicious homemade lemon curd. For everyone who loves this fine citrus fruit as much as I do!

Make lemon curd

An easy recipe so that you can also get started making delicious lemon curd. With tips for making the tastiest curd and the necessary recipe inspiration.

RECIPE: make lemon curd

In the summer of 2013 I bought lemon curd for the first time in France, homemade by a French lady. In Carrefour we scored an ordinary bag of madeleines (hello, so tasty!) which we then dipped in lemon curd. A hit, so tasty.

Everything with lemon flavor is delicious (with the exception of the bottle of all-purpose cleaner) so it was high time I started making my own lemon curd. Amazing how easy that is!

Have you never had lemon curd? You don't know (yet) what you're missing! Imagine a sweet and sour cream based on lemon, butter, sugar and egg. You make it very easy by simplywater bathto heat. After a little patience, a delicious yellow curd with a strong lemon flavor is finally created.

CAN YOU CURD LEMON WHEN YOU ARE PREGNANT?

As long as your lemon curd is heated above 75 degrees, it is safe to eat lemon curd when you are pregnant. During the bain-marie preparation, the maximum boiling point of water can be reached, but at a temperature of 75 degrees, bacteria are killed. So check this to be sure if you make lemon curd for pregnant women or vulnerable people - that's what I usethis candy thermometer. Even better: buy pasteurized eggs to make the lemon curd, and you'll be fine anyway.

Making lemon curd - Sweet recipes (2)

LEMON CURD RECIPES

I have already revealed that lemon curd tastes very good on a madeleine. And it is also not to be missed on a slice of cake, pancake, with (whipped) cream or with a little yoghurt. But the most classic way to eat lemon curd is in combination withscones en clotted cream.

However, in the meantime I have also made a number of other delicious recipes with this curd, which you really don't want to miss:

  • Lemon curd cheesecake(photo above)
  • Lemon curd crumb cake
  • Brownie cake with eggnog mousse
  • Mini raspberry and curd slippers
  • Lemon curd cheesecake ice cream

Making lemon curd - Sweet recipes (3)

TIPS FOR THE TASTIEST LEMON CURD

Many French summers and high teas later, I am now a real lemon curd expert. A few tips I would like to give you to make the tastiest lemon curd:

  • Grate the lemon peel as finely as possible or pass your lemon curd through a sieve to remove the coarsely grated peel.
  • Only use the yellow part of the lemon peel, the white part is extremely bitter and will ruin your lemon curd.
  • Choose organic lemons because you don't want to eat the mess that's sprayed on lemon peels.
  • Make a generous amount and store it in boiled jars (such asthis) in a dark place for up to a year!

Making lemon curd - Sweet recipes (4)

prescriptionMake lemon curd

An easy recipe for delicious homemade lemon curd. For everyone who loves this fine citrus fruit as much as I do!

20 minutes

Ingredients

  • 2 lemons, juice and zest
  • 125 grams of butter
  • 200 grams of fine granulated sugar
  • 2 the owner (L)

Preparation

Make lemon curd

  1. Zest the lemons and squeeze the juice. Place a heatproof bowl over a pan with a layer of water in it over medium-low heat (water bath).
  2. Place butter, sugar and lemon zest in this bowl and stir until the butter has completely melted. Then also stir in the lemon juice.
  3. Remove the bowl from the heat, let it cool slightly and meanwhile beat the eggs in a new bowl. Pour a dash of the lemon mixture into your eggs and beat well. Then add everything together in the heatproof bowl, stir well and place back on the pan over medium-low heat.
  4. The heat of the water in the pan will slowly thicken the mixture. This takes about fifteen minutes. Keep stirring regularly for 15 minutes until the mixture reaches a custard thickness and then remove from the heat to cool.
  5. Possibly pour your lemon curd through a sieve if you don't want to taste the lemon peel again. If you put the lemon curd in the refrigerator, it will stiffen considerably. Is it still not firm enough for your liking? Then add a leaf of gelatin (follow the instructions on the package).

Store lemon curd

You can keep the lemon curd in the refrigerator for up to two weeks. When you pull the vacuumin boiled jars (such asthis) in a dark place for up to a year!

Click on a star to rate this recipe!

Average rating4.9/ 5. Number of votes:78

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76 posts about โ€œMake lemon curdโ€

  1. Hoi Mariette,

    I have a question about the lemon curd. How do I get the lemon zest powder out of the curd? It doesn't dissolve for me and there is always powder left behind. I don't really like it...
    What am I doing wrong?

    To answer

    1. Hi Miriam,
      If you don't want to taste any grater at all, it is best to use a very fine grater or pass the curd through a sieve before letting it cool.
      Succes!

      To answer

  2. Hello Mariette,

    I made the lemon curd last week and it is in the refrigerator. I'm going to make the cheesecake again on Monday. The lemon curd is now quite firm. Should I just spread it on the cheesecake or should I heat it first so I can spread it properly?

    Like to hear from you.

    Ingrid

    To answer

    1. Hi Ingrid, have you also let the curd come to room temperature? Stirring it with a whisk often helps to soften it a bit!

      To answer

  3. Hoi Mariette,

    Thanks for the recipe, I'm very happy with it, it's hot and very tasty!

    To answer

    1. Hi Hans, great to hear! Thank you!

      To answer

    1. Hi Jolanda, I can't say for sure, but I think 2 teaspoons should be enough. Baking and happy days!

      To answer

  4. Hi Mariette,

    Thanks for your recipe. Delicious!
    I don't think I scrambled the eggs well enough because I got chunks of solidified egg white. Did I do something wrong?
    By the way, I got this out by sifting the curd.

    To answer

    1. Hi Ellen, then you did not let the lemon mixture cool far enough before adding the eggs. The eggs then boil, as it were, in the mixture. A good method to prevent this is to pour a little of the lemon mixture into the eggs, and a little more each time so that the temperature can get used to it, and then pour it back into the bowl of the lemon mixture and continue cooking. bain-marie. I will adjust this in the recipe because it is a safer method. Thanks for your message and seven is indeed always a good solution ๐Ÿ˜€

      To answer

      1. Thank you very much for your response, Mariette! I can already see that it's my own fault. I just didn't read carefully and overlooked the 'cooling off' part. I immediately added the eggs hahaha. Yes, it makes sense that it would solidify. But it all turned out fine. Happy New Year! ๐Ÿ™‚

        To answer

  5. I made the curd last week and it is delicious!

    To answer

    1. Thanks Bella, enjoy!

      To answer

  6. Hoi Mariette,

    I want to use the lemon curd to make the auntie au citron, would you recommend leaving the lemon curd in the refrigerator first, or is cooling it enough to fill the base with lemon curd?

    Greet,

    Tessa

    To answer

    1. Hi Tessa, no, he does not have to cool down completely! You can immediately pour it into the bases and bake it briefly. Good luck!

      To answer

  7. Hi Hi,
    I have now strained the lemon curd and it is still liquid, is this correct? Will it thicken later or has something gone wrong? It also seemed a bit too sweet to me?

    Greetings

    To answer

    1. Hi Bahar, the lemon curd should not be thin anyway. It must be about the thickness of wallpaper paste haha. It will continue to firm up in the refrigerator. Did you use large eggs?

      To answer

  8. hoi
    I now have the lemon curd removed from the pan of water. (Wow, I explained it really well, but hey) should it already be thick without the eggs? or does it only get thick when you add the eggs?
    Jet

    To answer

    1. Wow, I'm so busy again. I now see that it slowly thickens with the eggs added.

      To answer

      1. Glad it turned out all right Jet! Enjoy it!

        To answer

  9. What a great recipe! Our lemon curd is perfect... nomnomnomnom, I sieved it just to be sure, now we have to wait for the cheesecake that is in the oven!

    To answer

    1. Whohoo! Great to hear, enjoy!

      To answer

  10. I don't know what's wrong with me, but the curd remains very runny. To be sure, I added an extra egg, but that didn't help either. It has thickened a bit in the refrigerator, but it is actually still liquid. What could I have done wrong?

    To answer

    1. Hi Tamara, what a shame! Have you allowed the curd to thicken in a bain-Marie long enough? If so, perhaps you might have used small eggs or if your lemons were very juicy, you started with relatively more liquid?

      To answer

      1. Hi Mariette, the curd has been stirred au bahn marie for at least 20-30 minutes. Then add an extra egg (M) and another 20 minutes. Maybe it was the lemons which were very juicy indeed. Today a new attempt, with big eggs and full of good courage!

        To answer

        1. Oh how good that you are getting back to work! I usually use 50 milliliters of juice per lemon and I use large eggs. Good luck and let me know how it went ๐Ÿ™‚

          To answer

  11. What a delicious lemon curd! As if an angel were walking over your tongue...

    To answer

    1. Hey, thanks!

      To answer

  12. A super good recipe. Previously used another one - also good, but I found this one when I made the summer red fruit tarts.

    To answer

    1. Amazing thank you!

      To answer

  13. Sounds like a delicious recipe, want to try this tomorrow.
    Is it nice to add limoncello to the lemon curd? And then a little less lemon juice?

    To answer

    1. The curd will then become less sour and slightly sweeter. My preference is the sour ๐Ÿ™‚

      To answer

  14. Hallo,

    The explanation mentions egg yolk, and the recipe also mentions eggs.

    What is it now?

    Gr patty

    To answer

    1. Hi Patty, the recipe is leading ๐Ÿ™‚ I have adjusted it!

      To answer

  15. Hoi,
    I used your recipe, very tasty! I replaced the sugar with stevia sweet crystals from Stevija.
    Super tasty and fewer calories.

    To answer

    1. What a great alternative! Thanks for the tip!

      To answer

  16. I'm trying out a few things for Christmas and it turned out great. Truly divine!
    So this will definitely be part of the Christmas dessert this year!

    To answer

    1. Very nice! What are you going to make with it?

      To answer

  17. Hello Mariette,

    You may also add a tip that you should not add cold lemon juice to warm butter because the mixture may curdle.
    This happened to me yesterday ๐Ÿ™
    Today I'm making another attempt. Thanks for your recipe!

    To answer

    1. Oh my, how annoying! I've never had this before, but your lemon probably came from the fridge?

      To answer

  18. The tastiest lemon curd ever!

    To answer

    1. Whoooooo!

      To answer

  19. The first time the recipe turned out well and was delicious. I think I only used egg yolk. The second time the curd would not thicken. I then used whole eggs (has the recipe changed?). Even added a whole egg and stirred for 30 minutes, but to no avail. I will use just the egg yolk next time.

    To answer

    1. Hi, the recipe has not changed! Maybe you used smaller eggs or more lemon juice?

      To answer

  20. OMG, this is really delicious!!! Kep the one just made, plus a version with lime. Also highly recommended! Thanks for the inspiration.

    To answer

    1. Ah great! How did you like the version with lime?

      To answer

      1. Tasty!! Although the color is slightly less spectacular yellow, I think the taste is slightly fresher. But both winners. I'm freezing a load again ๐Ÿ˜‰

        To answer

        1. Haha, wonderful!

          To answer

  21. Hoi Mariette,

    One question is it just the egg yolk or real egg white + egg yolk?
    And what size eggs should they be?
    You have XL but also just M eggs.

    To answer

    1. I use whole eggs and preferably size L, as stated in the recipe.

      To answer

      1. Thank you, but if you have small eggs, how many eggs do you take? instead of 2 large (L) eggs 4 small eggs?

        To answer

        1. I use 3 small ones instead of 2 large ones! This is the average weight in grams of eggs with shell: Large (L) โ€“ 63-73
          Medium (M) โ€“ 53-63
          Small (S) โ€“ <53

          To answer

  22. Oh wow I have the cheesecake in the oven and the lemon card ready. That last one is truly divine, if I say so myself. What a great recipe. Thanks!!

    To answer

    1. Enjoy ๐Ÿ˜€

      To answer

  23. Do you zest the lemon, peel and all? And can you make the lemon curd three days in advance?
    Greetings Sharon

    To answer

    1. Yes! Be careful not to grate the white part of the peel, as it is bitter. And as long as you store the lemon curd in a closed jar in the refrigerator, that is certainly possible.

      To answer

  24. I made this lemon curd this morning.
    But how long can I keep it in the refrigerator?
    It turned out to be a deliciously fresh curd.

    To answer

    1. Hi Carina, you can keep the curd tightly closed in the refrigerator for 1-2 weeks. Enjoy!

      To answer

  25. Hoi,

    I have no experience with lemon curd myself, but if you have cooled and strained the lemon curd. Do you have to cool the lemon curd in the refrigerator for 1 hour before use or can you use it immediately for the topping of your cheesecake?

    Mvg

    To answer

    1. Hi Robert, always let it cool and set in the refrigerator first, then it will become firmer.

      To answer

  26. Hallo!
    My name is Anne and I am now making the cake, but my Lemon curd is very orange, probably because of the egg. How can I prevent this?
    Greetings Anne

    To answer

    1. Hi Anne, the color of the lemon curd does indeed depend entirely on the color of the egg yolks.

      To answer

  27. And it is also very stringy even though I only put two eggs in it

    To answer

    1. Did you stir it well with the whisk during steps 3 and 4? Then this shouldn't be able to happen, how annoying!

      To answer

  28. Just made from lemons from our own garden (Australia) delicious!
    Thank you for the delicious recipes!

    To answer

    1. How cool! Thanks for your nice message ๐Ÿ™‚

      To answer

  29. Dear Mariette,

    Delicious recipes, but you could also pay attention to European cuisine. I help immigrants with their knowledge of the Dutch language, sometimes it is difficult to convert the English words you use into the language these people are trying to learn. British cuisine is about the bottom of global culinary art, with the exception of a few dishes, probably Lacacy or Auguste Escoffier. Perhaps a tip for you, mention where the original came from. For example: a little fact:

    Scon, origin North Holland, original name SCHOONBROOD. Brought to England by traders and introduced there. White bread was the way they could make it in North Holland and was appreciated by the British who could not yet do this, eventually claiming that they were the inventors.

    Muffin: Origin Germany, known there as Moffen (a contaminated name for us), nevertheless 100% German and never British.

    A bit like Dr Oetker with his original American Pizza, the original food of the Americans was Buffalo and vegetables until the land was stolen and the Indians and buffalos were slaughtered.

    Pizza has been Italian since Roman times, although Alsace Lorraine also has a property right that this area the

    I would be pleased to refer these people to your site for a better understanding of our Dutch language and cuisine, most of them have had their fill of English and American influences and do not expect this here, many have therefore fled and dissociated themselves from the English.

    Was just a tip.

    Nevertheless, a regular visitor to your website, one more question. Does Jamie Oliver now have 6 or 7 Michelin stars?

    To answer

  30. If you are not allowed to have butter (lactose intolerance), can I use another butter?

    To answer

    1. I haven't tried that before, but it doesn't seem to be a problem. Would love to hear if you've tried it ๐Ÿ˜€

      To answer

  31. I first melted the butter, sugar and lemon juice.
    Then added lemon juice and then the beaten eggs.
    Went great! Nice curd.
    I think adding the lemon juice after melting cooled it enough to then add the eggs.
    No coagulation of the eggs.

    To answer

  32. Hallo!
    Step two states; Place butter, sugar and lemon zest in this bowl and stir until the butter has completely melted. Then also stir in the lemon juice.

    So twice lemon zest. Do you mean the juice the first time?
    I'd love to hear it ๐Ÿ™‚

    To answer

    1. I don't think you read it correctly, it just says lemon zest and lemon juice.

      To answer

  33. If I double the recipe or more, will the ingredient quantities remain the same?

    To answer

    1. I don't know if I understand your question correctly, but... If you double the recipe, the quantities of ingredients also double.

      To answer

  34. It tasted delicious but personally I think it's a bit too sweet. If I use less sugar, will this affect the consistency of the lemon curd?

    To answer

    1. I understand that! I think you are safe using 50 grams of sugar less, for example.

      To answer

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Making lemon curd - Sweet recipes (2024)

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