Lemon Curd

Updated: Feb 6, 2021


  • 5 egg yolks

  • 2 whole eggs

  • 110ml lemon juice (3 lemons)

  • 110g castor sugar

  • Zest of 1 lemon

  • 6g gelatin powder (this is only necessary if using as a filling)

  • 60g cold butter chopped



1. In a small bowl, mix together your gelatin with about 40g cold water so that your gelatin can bloom.

2. In a bowl (that you will be using for a bain marie in the next step) mix together your eggs, lemon juice, zest and castor sugar.

3. Now over a pot of simmering water, create a bain marie with the bowl you have used in your previous step, and whisk your lemon mixture continuously until it has thickened.

*Your mixture will not be so thick in comparison to something like a custard, but to test whether or not it is ready, you can coat the back of a spoon with the curd. using for finger, wipe away the curd in the center of the spoon, and if the curd does not run from the top half to the bottom half, the consistency is correct.

4. Take off the heat and dissolve your gelatin mixture and stir until dissolved.

5. Now put in super cold butter to cool down the curd and give it that beautiful voluptuous texture.

6. If you are using the curd as a filling, put the curd in a bowl, lining the top with cling film to avoid a skin forming. Keep over night in the fridge. However if you are using it for anything else, you can store it in a jar with an air tight lid.

#Lemons #easy #quick #tart #yum #love

15 views0 comments

Recent Posts

See All