As a spread, or to garnish desserts, we love it lemon curd ! A smooth and tangy lemon cream that will melt all lovers of this little yellow citrus fruit... You can adjust the amount of sugar to your preference for a completely personalized lemon curd.
What you will like with this recipe
- flavors : the tangy taste of lemon balanced by a touch of sugar (you can of course adjust the amount of sugar to your taste)
- texture : a creamy and smooth lemon cream...
- difficulty level : very simple and quick to prepare! You only need a saucepan for cooking, and you don't even need a kitchen thermometer...
What to do with lemon curd?
Lemon curd can be enjoyed in a thousand and one ways!
- alone on a toast, a crepe, in yogurt etc.
- as a garnish for a lemon meringue pie
- to cover the top of a cake, of a cheesecake
The choice of ingredients
- lemon : For the lemon curd, you need medium-sized lemons. In my recipe at the bottom of the page, I specify the exact amount of juice in grams that you need.
- eggs : choose medium-sized eggs, at room temperature.
- sucre : I use regular powdered sugar. Feel free to adjust the amount to your taste.
- cornstarch : this is the key to perfectly thickening your lemon cream.
- butter : a little touch of sweet butter to add creaminess.
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
How to make homemade lemon curd?
- On press the juice of lemons
- We do it chauffer in a pot
- On whipped eggs and sugar
- On dilute cornstarch in a little lemon juice
- On fresh the juice on the beaten eggs
- We put everything back together to heat
- Out of the fire, we add the butter
- We put it in a pot and we let it cool lemon cream!
My tips for making successful lemon curd
- whisk well eggs and sugar until the mixture clears up
- pay part of the hot lemon juice on cornstarch allows to dissolve it well (no lumps!)
- ne don't stop whipping when you put it back saucepan on the stove : it thickens quickly!
How to store lemon curd at home?
Once warmed At room temperature, I advise you to store the lemon curd in an airtight container (clean and dry) at fridge during 1 to 2 weeks.
When you use it as a garnish, don't hesitate to mix it well so that it regains all its smoothness and spreads easily.
You can also very well freeze this lemon cream.
Other recipes to try
If you like lemon recipes, I recommend you take a look at these other recipes on the blog:
- Very moist lemon poppy seed cake
- Lemon Mousse
- Lemon Madeleines
- Lemon poppy muffins
- Homemade lemonade
- Lemon meringue log
If you make this homemade lemon curd, please rate the recipe below and tag @liliebakery on Instagram so I can see your accomplishments!
- 100 g lemon juice or 2 to 3 lemons
- 3 medium size eggs at room temperature
- 110 g granulated sugar dosage to adapt to your taste
- 1 cs cornstarch
- 30 g unsalted butter
- Squeeze the juice from the lemons and pour into a saucepan. Heat over low heat.
- Separately, whisk the eggs and sugar until the mixture lightens.
- In a small bowl, pour the cornstarch and mix with a little hot lemon juice (this prevents lumps).
- Pour the dissolved cornstarch onto the egg mixture while whisking, also adding the remaining hot lemon juice.
- Return everything to the saucepan and heat over low heat, whisking constantly for about 4 minutes. The mixture should thicken visibly. Keep whisking to prevent sticking.
- Once you have a smooth texture, turn off the heat and add the butter in pieces. Whisk one last time to smooth it out.
- Pour into a clean, dry jar and let cool before refrigerating.
carefully
Thank you René! See you soon :)
Hello! I would like to make this recipe for "deconstructed" lemon tarts presented in small 60 ml glasses (about thirty). If possible, I would like to know the (approximate) capacity of your final jar (I have trouble seeing its actual size in the photos) to know by how much to multiply the given ingredients. Thank you for all your recipes! I am a fan :-)
Hello, thank you for your message, I didn't measure it at the time, so I can't give you a precise answer, I was able to make a jar with the recipe. See you soon :)