Recipe: Homemade Lemon Curd


I’ve always thought of Lemon Curd as an elusive ingredient in baking. Having come across so many wonderful-sounding recipes involving it, I’d not actually considered trying them because I knew that I’d have trouble finding this one last ingredient.

What actually made me change my mind to find out more was Jamie Oliver’s Super Simple Sponge Cake video, in which he lovingly scoops up dollops of luscious, silky lemon curd straight out a jar and spreads it carelessly over this marvelous homemade sponge cake. This was all before topping it with vanilla mascarpone and fresh raspberries. Right there and then, I was in love! I knew I had to try out making this brilliant cake filled with all things fresh and delicious.




After doing a fair bit of research, I realized lemon curd isn’t all that intimidating. It is, in fact, super easy to prepare! Much like a compote, it’s also really versatile and can be used in many, many ways – in tarts, cakes, as a bread spread or even ice-cream topping.

Tangy and sweet, the freshness and fragrance of a homemade lemon curd is absolutely unmistakable. You have to try it to believe it.

Homemade Lemon Curd
Adapted from Fine Cooking

Ingredients (Makes about 450-500ml)

85 g unsalted butter, softened at room temperature and cut into small chunks
3/4 cup sugar
2 large eggs + 2 large egg yolks
2/3 cup freshly-squeezed lemon juice
Zest of 3 lemons

Preparation Instructions

1. In a large, stainless steel or plastic bowl, beat the butter and sugar at medium speed for 2 minutes. Slowly add in the eggs and yolks, beating for 1 minute until well-incorporated.

2. Mix in the lemon juice. At this point, the mixture is going to look curdled, but don’t worry because the lumps will melt away upon heating.

3. In a medium saucepan, allow the mixture to cook under low-heat until smooth. Increase the heat, stirring constantly for around 15 minutes or until the mixture thickens. Do not allow the mixture to boil.

4. Remove the curd from the heat and add in the lemon zest. Allow it to cool to room temperature, then transfer the curd into glass jars for storage. Before putting it in the refrigerator, lay a piece of cling film directly above the surface of the curd to prevent a skin from forming.


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2 responses to “Recipe: Homemade Lemon Curd

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