Easy & Quick Lemon Curd

Ingredients

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).

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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.

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!

Top Tip

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 😉.

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Lemon Curd

The fruity lemon curd from the UK, tastes excellent as both a spread and a baking ingredient and makes a delicious gift from the kitchen!

Prep Time10 minutes mins

Servings: 8

Calories: 190kcal

Equipment

• 2 glasses (approx. 250 ml)

Ingredients

1x2x3x

• 4 lemons, organic
• 160 grams (⅘ cup) sugar
• 1 ½ teaspoons cornstarch, heaped
• 80 grams (⅓ cups) butter
• 3 eggs, large

Instructions

• 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.

Ingredient substitutions

Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!

Variations

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.