Rich & Buttery Lemon Curd

Rich & Buttery Lemon Curd

This rich, thick and buttery Lemon Curd is delicious straight out of the jar, spread thick on cakes and muffins or as a base in your favorite lemony recipes.

Rich & Buttery Lemon Curd



For the Lemon Curd:

  • 1 cup (240ml) fresh lemon juice (from about 5-6 lemons)
  • 1/2 cup (120ml) water
  • Finely grated zest of 5 lemons
  • 1 tbsp pure lemon extract
  • 6 large egg yolks
  • 1 cup (200g | 7.10oz) granulated sugar
  • 1/3 cup (38g | 1.3oz) corn starch
  • 1/2 cup (120g | 4.2oz) butter, softened


  1. Combine the lemon juice, lemon zest, water and lemon extract in a medium saucepan and slowly bring to the boil.
  2. Meanwhile, combine the egg yolks and sugar in a mixing bowl. Whisk vigorously until the mixture turns a light shade of yellow and becomes nice and thick, about 2 minutes. Add the corn starch and resume whisking until it's completely incorporated.
  3. Delicately pour half of the boiling lemon juice into the egg mixture and quickly whisk it in, then add the other half and whisk until well combined. Make sure that you start whisking as soon as the juice comes in contact with the eggs, to prevent them from cooking and scrambling.
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