Lemon curd


A recipe from The Cooking Doctor. Thank you Jeh for sharing the recipe. We loved it 🙂

This sweet-tangy spread makes a great filling for your tart, pies, cakes, macarons and many more or just use them on your  toast. Made using simple ingredients like eggs, sugar, lemon and butter and easy to whip-up too.

Before we move onto the recipe ; please keep in mind while cooking the curd –

  • use only fresh lemon juice
  • make sure to keep the heat low and whisk constantly to keep the eggs from curdling.

Makes : 1.5 cups

You need –

  • Egg yolks – 2
  • Eggs – 2
  • Caster sugar – 80 grams
  • Chilled unsalted butter – 80 grams
  • Juice of 2 lemons
  • Zest of 2 lemons




How to –

In a sauce pan whisk together eggs, yolks, sugar till smooth.

Over a low heat gentle heat the mixtures.  Now add the butter, juice and zest; whisk continuously till the mixture thickens (thick enough to coat the back of the wooden spoon).

Strain through a sieve into a sterilized  container to remove any lumps and they will stay up to a week in the fridge covered.



12 thoughts on “Lemon curd

  1. looks amazing dear… love the whole feel of the pics… I am not a lemony citrusy person now is anybody in the family… but I would love to see how half the recipe would turn out to be! 🙂

  2. I am a big fan of your photography. This Lemon curd looks amazing. Two years back i have downloaded lemon curd recipe to make tart, till have not tried this recipe. Your photos tempting me to try this out 🙂

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