Lemon Curd

Lemon curd
Make your lemon cake and ice cream with this delight spread. Or eat it on top of your bread, instead of jelly. Prepare a Lemon Mousse, Lemon Curd Recipes are abundant

Lemon Curd

Lemon Curd
Category: Spread
Cuisine: England
Prep Time: 15 minutes
Cook Time: 10 minutes

The Lemon Curd will last for about a week, or freeze up to 6 month. It can be used in Crepes, as a Spread or as Lemon cake icing


  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter, room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice (3 to 4 lemons)
  • 1/8 teaspoon kosher salt


  • If you not already own a Lemon Zester, use a carrot peeler. Remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
  • Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
  • Pour the mixture into a 2 quart saucepan and cook over low/medium heat stirring constantly until it starts bubbling about 10 minutes. Take it off the stove immediately. The lemon curd should have be thick now.
  • Let cool or refrigerate in plastic container. It’s better to cover with plastic wrap, so no air gets to it, then add the cover.

A Lemon Zester is not easy to find, you can purchase one here:


Some recipes for use of Lemon Curd

Lemon curd preparation
Lemon curd preparation
Lemon curd
Lemon curd
Lemon curd ice cream
Lemon curd ice cream

More Recipes here

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe. Disclosure: As an Amazon Affiliate I earn a small commission if you click through and make qualifying purchases with no additional cost to you.

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