Lemon curd

Lemon Curd


Lemon curd can best be described as a cross between a jam and a lemon-flavoured custard. It has a smooth texture and a tangy, delicious lemon taste.

In Britain, it is commonly enjoyed with scones and clotted cream. It is also great on bread, bread rolls, and makes a delicious filling for cakes and desserts.


Lemon Curd

3 pcs. Lemon , juice and zest

60 gram Butter

3 pcs. Eggs

150 gram Sugar



Prepare a bowl in advance to pour the lemon curd into, as this needs to be done swiftly once it is ready.

Make the lemon curd

Start by zesting the lemons and squeezing the juice. Add the juice and zest to a saucepan.

Cut the butter into cubes and add it to the same saucepan along with the eggs and sugar.

Set the temperature to 90 °C and the cooktop on level 6-8. Heat the mixture while stirring continuously. The curd will gradually thicken and develop a creamy consistency.

To check if the curd is ready, stir in one direction and then pause. If the curd thickens almost instantly and doesn’t continue to move much, it is done.

Swiftly transfer the curd into a prepared bowl and place it in the refrigerator to chill. For a completely smooth lemon curd, you may pass it through a sieve to remove the lemon zest.

Store the lemon curd in the refrigerator.


The recipe will produce approximately 3-4 dl of lemon curd.