Lemon Curd

Lemon Curd

I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams.


  • 135 g sugar
  • 140 g eggs
  • 13 cl lemon juice
  • 175 g butter


  • In a saucepan, bring the sugar, the eggs, the juice and the zest of the two yellow lemon to a boil while stirring .

Lemon Curd

  • When the mixture becomes thick remove it from the heat, filter it on the butter that you’ve already cut into cubes (use a strainer ).

Lemon Curd

  • Mix the previous mixture using the immersion hand blender (it is required otherwise your lemon curd will be liquid).
    note: don’t use the blender, your lemon curd will be full of bubbles, and it is not the expected results, the cream should be smooth without bubbles.

One comment on “Lemon Curd

  1. Deceptively simple! Maybe I’ll make some as the spring comes on … it would be so cute in some miniature tart shells!

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