Lemon Curd

Lemon Curd
27 May 2024
Prep Time : 10 mins
Cook time : 15 mins
Servings : 1 People
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Lemon Curd


  • 3 large egg yolks (organic)
  • 2 large lemons (both rind and juice will be used)
  • 1/2 cup granulated sugar
  • 2 tbsp butter
  • 1 pinch of salt
Lemon Curd


  1. Finely grate the yellow rind of the lemons and squeeze the juice. Beat the egg yolks well. Mix the lemon zest, lemon juice, granulated sugar, salt, and egg yolks in a sauce pan. 
  2. Cook over low heat, stirring constantly, until it thickens. When it reaches a thick consistency, remove it from the stove and add the butter. 
  3. Keep stirring until the butter melts. Stir the lemon curd from time to time to cool it to room temperature and prevent it from forming a crust. 
  4. Strain the cream into a medium glass jar by pressing it into a strainer. You can keep it closed in the refrigerator for 6-7 days.
Serving Suggestions

It can be served for breakfast or used as a frosting in desserts, cookies, cakes, and pastries. You can serve it with fresh mint, lemon slices, and blue poppy seeds.

Expert Tips

The shade of yellow in lemon cream is affected by the color of the egg yolks you use. Sometimes it can be light yellow and sometimes dark yellow. You can add 1 teaspoon of turmeric to your cream if desired.

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