Lemon Curd

Lemon Curd is best known as a spread in Great Britain but also in Northamerica. It can also be used as a cake filling.


Ingredients (for 2-3 small glasses (300 ml)):

4 unwaxed lemons

3 eggs

150 g sugar

1 tablespoon corn starch

40 g butter (or 100 g – in case you use it for a cake)



Grate lemon zest and squeeze lemon juice, then stir with eggs, sugar and (sieved) corn starch. Heat for a couple of minutes and stir it the whole time (don’t bring it to a boil!). It should become a bit thick, almost like a pudding.



Then strain it through a sieve, cover with foil and let it sit for 5 minutes.

Stir the butter inside and fill it into very clean jars, close them and let cool. In the fridge it will last approx. 1 week.



It’s especially yummie on pancakes, but also very tasty on bread or in a cake like this tarte au citron.



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