by: Max M Rasmussen

Lemon Curd

An English classic. A tangy lemon cream can be used as an accessory, as a spread and as cake filling.


  • 3 lemons, juice and peel of
  • 3 eggs
  • 150 g (5 oz) sugar
  • 60 g (2 oz) butter, diced


Add sugar, lemon juice and eggs in a saucepan.

Heat on medium heat until it becomes creamy.

When it's creamy take it off the heat.

Add the peel and butter.

Stir until the butter has melted.

Store in a glass in the refrigerator.


Lemon curd is an egg-based cream, so you can get a sense of the recipe by looking at my egg cream article. However, there is no cream in a lemon curd. Which is quite a difference:-S