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).
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 😉.
Recipe Card
Lemon Curd
Equipment
- 2 glasses (approx. 250 ml)
Ingredients
- 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
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.
About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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