Creamy Lemon Curd

Lemon curd is about as commonly used in patisserie as is the pastry cream and rightly so. 

Its tartness combines well with fruits, jello's, whipped cream, puff pastry, on a pie and the list goes on.

Ingredients: 7-8 servings

  • 6 eggs
  • 250 g powdered sugar
  • 60 g unsalted butter
  • pinch of salt
  • 6 medium lemons

Use zest of the 6 lemons and juice of 4.

  1. Peel lemons with a thin peeler and cut into small pieces.
  2. Warm up the juice of 4 lemons in a small pan and add the zest. Remove from stove. Let it infuse for 15 minutes.
  3. Sift the juice to separate zest. Whisk the sugar with the juice. 
  4. Beat the 6 eggs.
  5. On medium fire, whisk the sugar-juice mix with the beaten eggs. Keep whisking until you get a shiny, thick cream. Do not let it boil! it should never reach boiling point. You don't want scrambled eggs.
  6. Only add the butter when the cream reaches 50°C or around it. Add butter in small pieces for quicker dissolve.
  7. Refrigerate.
  8. Use as individual dessert or as ingredient for other desserts.

Tools used: Whisk, thin peeler, silicone spatula, sieve.


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With a similar versatility as pastry cream, lemon curd isn't as commonly used in patisserie.

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