Lemon curd recipe

A foolproof sauce/custard/preserve, this multi-functional crème is super versatile and really high on the taste factor. Tangy Italian lemons with sweet undertones get cut by rich butter with a custard-like consistency because of the eggs. Extremely easy to make, I love using it as a tart filling, macaron center preserves with scones or even in cakes, baked or otherwise!
  • 120g Lemon juice
  • Zest of 2 lemons
  • 200g castor sugar
  • 3 egg yolks 
  • 75g butter softened
  • 10ml Limoncello (optional)
  • Make a Bain Marie, you can do this by placing a bowl on top of a utensil of boiling water or placing the bowl on tissues in boiling water in a saucepan. It’s essentially a water bath to enable slow, gentle cooking.
  • In the bowl, add the lemon juice, zest and the sugar and heat till the sugar dissolves in the lemon juice.
  • Put the warm lemon juice through a sieve to filter out the zest.
  • Whisk the egg yolks.
  • Put the egg yolks into the lemon juice and put them back on the Bain Marie.
  • Cookout the mixture till it loses some of the liquids and coagulates. Constantly stir the mixture with a rubber spatula.
  • Once you’ve reached the desired custard-jelly like consistency, add the softened butter to enrich the curd.
  • You can add a splash of Limoncello to give it that extra kick.
  • Cool and serve!


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