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Make Lemon Curd Yourself – Creamy Lemon Curd

Name: Make Lemon Curd Yourself – Creamy Lemon Curd
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 115 g Butter; 150 g Sugar; 120 ml Lemon juice (freshly squeezed); 2 tbsp Lemon (finely grated); 2 pcs Egg (size M); 2 pcs Egg yolk; 1 pinch Salt

A fruity, wonderfully creamy lemon curd with fresh lemons, butter and eggs. The homemade lemon cream tastes pleasantly sweet and tangy and is perfect as a spread, for cakes, tartlets or as a filling for desserts. With just a few ingredients and a bain-marie, this silky cream is easy to make.

25 minEasy2 Servings

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Method

4 Steps

1
Melt the butter in a bain-marie
Fill a saucepan with a little water and heat over a low to medium heat. Set a heatproof bowl on top without letting its base touch the water. Add the butter and let it melt slowly until completely liquid.
2
Add the lemons and sugar
Add the sugar, the freshly squeezed lemon juice, the finely grated lemon zest and a pinch of salt to the melted butter. Stir everything gently until most of the sugar has dissolved. Remove the bowl briefly from the bain-marie so the mixture can cool slightly.
3
Stir in the eggs
Lightly whisk the eggs and egg yolks in a separate bowl. Then slowly add them to the warm lemon mixture, stirring constantly. Whisk thoroughly until you have an even, smooth and golden-yellow mixture.
4
Thicken the lemon curd until creamy
Return the bowl to the gently heated bain-marie and warm the mixture for about 8–12 minutes, stirring constantly. As soon as the lemon curd has thickened clearly, reached a smooth, creamy consistency and measures about 77–80 °C, it is ready. Remove from the heat, pour into clean jars and leave to cool. As it cools, the lemon cream will become a little firmer. Tips for the perfect lemon curd The right consistency: the lemon curd should still be a little softer than custard when warm, but already creamy enough to cling to a spoon. It will become noticeably firmer as it cools. Do not overheat: the bain-marie should only simmer gently. Too much heat can cause the egg to curdle and form small lumps. Use organic lemons: since the lemon zest is used too, unwaxed organic lemons are especially suitable. When grating, make sure to use as much of the yellow peel as possible, as the white layer underneath can taste bitter. Storage: once cooled, keep the finished lemon curd tightly sealed in the fridge and use within about a week.

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