This easy & quick Lemon Curd tastes incredible - as a spread, baking ingredient or gift. Making the British lemon cream is not difficult.
Hello there! Making lemon curd yourself is not difficult at all. With this recipe, you can make this delicious lemon spread in just 10 minutes!
Taste and Occasion
Lemon curd, the classic British lemon cream, is a delicious spread. But it's also a great baking ingredient, such as for tarts or pie fillings. I wanted to post my easy lemon curd recipe for a while now. Now, I finally get around to it - and the recipe classic fits perfectly into spring!
It is a cream with the consistency of a pudding-jelly mixture, which may not sound quite as appetizing, but is very tasty. Original recipes consist primarily of lemon juice, lemon zest and sugar; the intense-tasting mixture is bound by eggs, butter and a little starch.
There are also alternatives with other fruits or citrus fruits. The refreshingly fruity cream is a wonderful gift from the kitchen - for example, if you are invited to a spring brunch soon. If you follow the steps in the recipe exactly, making lemon curd yourself is not complicated at all; and I promise: It certainly won't stay runny (a problem that comes up from time to time).
Classically, you eat the cream with scones, especially in Great Britain. Delicious - and a real feast for the eyes!
How to make the Lemon Curd
First of all, wash the lemons hot and grate the peel. Then, cut the lemons in half, squeeze them and measure out about 150 ml of juice.
It's time for mixing the lemon juice, zest, sugar and cornstarch in a saucepan. Bring to the boil and add the butter in small pieces. Then, beat the eggs with a fork. Turn the heat down to medium with the lemon-sugar mixture and whisk in the beaten eggs.
Soft, summer lemon cookies: These lemon cookies literally melt in your mouth! A great treat for the whole year.
Allow the cream to thicken for about 3 to 5 minutes, stirring constantly. The lemon curd must never boil. Otherwise, the eggs will set and the cream will flocculate! In the end, pour the lemon curd into hot rinsed preserving jars and seal immediately. The cream keeps closed, stored in a cool and dark place for about 2 weeks. Yummy!
Pack it best in pretty preserving jars; I always find the tulip shape particularly nice, but also screw jars work. Pure for spooning, I can also recommend the lemon spread. Jan's comment at the test meal: So delicious that it would have to be banned again 😉.
- 2 glasses (approx. 250 ml)
- 4 lemons, organic
- 160 grams (⅘ cup) sugar
- 1 ½ teaspoons cornstarch, heaped
- 80 grams (⅓ cups) butter
- 3 eggs, large
- Wash the lemons hot and grate the peel. Then cut the lemons in half, squeeze them and measure out about 150 ml of juice.
- Mix the lemon juice, zest, sugar and cornstarch in a saucepan. Bring to the boil and add the butter in small pieces.
- Beat the eggs with a fork. Turn the heat down to medium with the lemon-sugar mixture and whisk in the beaten eggs. Allow the cream to thicken for about 3 to 5 minutes, stirring constantly. The lemon curd must never boil. Otherwise, the eggs will set and the cream will flocculate!
- Pour the lemon curd into hot rinsed preserving jars and seal immediately. The cream keeps closed, stored in a cool and dark place for about 2 weeks.
There are many ways to use this cream: for pies, as a filling, to enhance or decorate cakes. The most famous lemon curd cake is undoubtedly the Tarte au citron (also called Lemon Meringue Pie), a combination of shortcrust pastry base, cream and meringue topping. Now have fun with this easy recipe.
Snowflake Cupcakes with Coconut and Lemon
Low Carb Cheesecake without Sugar
Apple Pie with Cinnamon Cream
Grandma's Easy Shortbread Biscuits