Lemon curd
a delicious sweet and sour cream
Posted in Dessertkitchen

If you haven’t tried lemon curd, it’s about time! It’s a delicious sweet and sour cream. you can use as a spread or filling for many other bakes.

lemon curd


3 large eggs (about 5.6 oz.)

3/4 cup (150 g) sugar

3.4 fl.oz. (100 ml) lemon juice (about 1-2 large organic lemons)

zest of the organic lemon(s)

1/3 cup (75 g) butter


Add the eggs together with the sugar, and lemon juice to the heatproof bowl and place on a pot with simmering water. Heat up the mixture while stirring constantly until it starts to thicken and looks more or less like a pudding – takes about 8-10 minutes. The mix should reach a temperature of about 167°F (75°C). Take-off the heat and press through a fine mesh sieve instantly.
Add the lemon zest and the butter in small pieces and mix until the butter has melted completely and you have a nice and smooth lemon curd. Cover with a piece of plastic wrap directly on the surface of the curd (to avoid the development of a skin) and let cool down. You can also fill it into glass jars directly and close them. The curd can be stored up to a week in the fridge. What do you use this delicious cream for? – Find out!





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