How to make ‘lemon curd’, lemon custard

The lemon curd It is a delicate and succulent sour cream with lemon at the same time, with an intense lemon taste, typical of the country of Brexit: it is an egg curd with lemon juice and zest, sugar and arrobas of butter. are also prepared Rotten milk with other fruits, such as orange or raspberry, but lemon curd is most popular in the British Isles.

English sources say that the first recipe published under the name of lemon curd, from the year 1844, differs from the current one in that it is a clotted cream with lemon, reminiscent of mascarpone. There are slightly older recipes very similar to lemon curd that we know, but they received the name of lemon cheese, lemon cheese. The Victorians smeared it on the afternoon tea on bread or sconesas an alternative to jams, like there’s no tomorrow, although you’ll still be licking your lips if you use it as a filling for cakes or rolled cookies.

There are many formulas for this lemon cream, always with the same four ingredients but slightly varying the proportions of one and the other. One of the main differences between the different recipes is that some use whole eggs, others only yolks and a good part a mixture of yolks and eggs. As with many other desserts, custards made with only yolks are thinner and creamier, and with a more pronounced yellow color, while those made with whole eggs have a more gelatinous consistency due to the whites. They are all good, it’s a matter of taste.

In the preparation, the ingredients are slightly heated so that the cream thickens due to the curdling of the yolks and/or eggs of its composition, which occurs when the mixture reaches more or less 85°C; if we exceed this temperature the mixture will cut, like a custard. The cooking method used is irrelevant to obtain a good result; the lemon curd It can be perfectly prepared by direct heat on the stove, at a low temperature. If you don’t feel able to control your heat or are afraid to curdle a cream because you’ve never done it before, the safest method of preparation is also over the heat, but placing a bowl with the ingredients in a saucepan with water to curdle the cream in a bain-marie. It will take more time, but it is quite difficult to cut it.

Although, without a doubt, if you have a microwave, this is the most comfortable and clean method. It involves heating all the ingredients little by little, very carefully, and stirring frequently until everything is set. The passage from a very liquid mixture to curdling is well appreciated, and the cream thickens quite a bit when the temperature is lowered, so don’t worry if once curdled it seems to you that it is not very dense: it takes form as soon as it is refrigerated. With regard to preservation, the lemon curd Inside sterilized and tightly covered jars, it can last up to two weeks, always refrigerated. Although I doubt it will last that long…


That of not going hot so that it does not cut


  • 3 M eggs
  • 1 yellow M
  • 4 medium lemons (about 200ml juice)
  • 200g of sugar
  • 120g of butter

preparation on the hob

  1. Grate the skin of the lemons and squeeze the juice.

  2. Put the two things in a saucepan with the sugar and the butter. Heat over very low heat until the butter melts.

  3. Separately beat the eggs with the yolk and add them to the rest of the ingredients off the heat; mix well.

  4. Return the pan to the heat and, still maintaining a very low heat, stir continuously with a whisk or spoon, scraping the bottom well, until the cream thickens and coats the back of the spoon. Immediately turn off the heat and stir for a few seconds to homogenize.

  5. Pour the cream into sterilized jars, leave to cool with the lid on but without tightening, close the lid tightly and store the jars in the refrigerator.

microwave preparation

  1. Grate the skin of the lemons and squeeze the juice.

  2. Place all ingredients together in a large microwave-safe bowl. It should not be filled more than a quarter of its height, as the mixture expands and bubbles as it cooks.

  3. Cook on high power in one-minute intervals, stirring the mixture well in between to ensure the temperature is even. Depending on the power of the unit, curdling can take anywhere from four to 10 minutes (as a guide, with my 850W microwave, it takes about five one-minute heating cycles).

  4. The thickening is clearly visible when the cream begins to coat the back of the spoon while stirring. If you see bits of clear curd, strain the cream while it’s still hot.

  5. Pour the cream into sterilized jars, leave to cool with the lid on but without tightening, close the lid tightly and store the jars in the refrigerator.

If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, file a complaint with the Defender of the Cook by sending an email to [email protected]


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