Saturday, September 25, 2021

Lemon Curd

I have never tasted lemon curd before and I’ve always wanted to make a batch at home. I imagine it would be deliciously tangy, perfect with something sweet and delicious.. like layer cakes, doughnuts, lemon rolls and trifle.

My family is not a big fan of lemony desserts but they always eat (and most of the time like it too) what I make so we will see. 😊 (Actually, I already used this lemon curd for coconut cake and it was well’s coming up next post 😃)

About the recipe..
I chose to use Ina Garten’s recipe among so many, I find it the easiest, the process is similar to making cookies or creamed cakes but instead of adding flour towards the end, you transfer the mixture in a saucepan to cook.

I used a fine grater to get the zest of the lemons, if you have a microplane, that’s gonna make it easier. It took only 2 1/2 lemons for me to get the 1/2 cup lemon juice that the recipe asks for, rolling them firmly on the counter really helps to get as much juice from the lemons. 😀

I added a little more sugar because I find it too tart, my family will likely to eat it if it’s more on the sweet side.

Making it is really simple, anyone can do it even without a mixer..a wooden spoon and bowl will do the job just as well, I believe. 😊

Mix sugar and lemon zest in the bowl of the mixer.

Cream butter and lemon-sugar mixture until light and fluffy.

Add in eggs one at a time, mix well.

Pour in the lemon juice..

Then transfer the mixture in a saucepan and..

…cook  until it thickens over moderate fire/ heat.

Transfer to a jar with lid and keep in the fridge when completely cooled.

Lemon Curd

5 from 1 vote
Course: Filling
Cuisine: American, British
Keyword: homemade cake filling, homemade lemon curd, homemade pastry filling, how to make lemon curd, lemon curd
Author: Olive
Sweet and tangy lemon curd is perfect filling for doughnuts and rich cakes. It goes well for scones and biscuits, too!
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Ingredients (click ingredient to buy it)


  • Remove the zest of 3 lemons, using a fine grater or microplane.
    3 pcs Lemon
  • Add to the sugar and mix well.
    1½ cups Sugar
  • Cream butter and lemon-sugar in the mixer until light and fluffy.
    1½ cups Sugar
  • Add the eggs, 1 at a time, and then add the lemon juice and salt.
    4 pcs Eggs
  • Mix until combined.
    ⅛ teaspoon Fine Salt
  • Tranfer the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.
  • Remove from the heat, cool then transfer to jars/containers with cover.
  • Keep in the refrigerator.
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

Have a nice day! God Bless!


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