Lemon Curd Revisited

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“Lemon curd is the answer to everything”. As bold and definite as this statement is, you can’t argue with it. At least not with me. What do you do when the thought and smell of chocolate (as impossible as this may sound) makes you screech away from it like vampires faced with garlic necklace! (On a completely unrelated note, if you haven’t watched Dracula Untold, then you’re missing out on one sexy blood sucking Luke Evans).

So yes, lemon curd. It’s the perfect combination between sweet and tart. And somehow, if you have a jar of it ready within reach, solves every problem throughout the day.

Hungry for breakfast? Spread it on toast or add a spoonful to your parfait.
Feeding a few for brunch? Bake it in a French toast or in your pancake batter.
Having a wine night? Pair it with cheese and fruit.
Entering the dining and wine-ing hours of the night? Be bold and figure out how to use it in a cocktail and as a sweet accent to a meat or fish.

I’ve done this curd before, as a special request from my sister. I used it to top a Tardis blue Pavlova. (you can find the recipe here). But that time I wasn’t completely satisfied with its tartness. I wanted more!

I looked around for different recipes, trying to figure out a perfect balance between the ingredients, and I got the idea of it. Less sugar, more Lemon juice. Too obvious of an answer, why hadn’t I thought about it earlier? The small things that slip your mind.

And you know me, I never say no to 10 minute recipes.

So here it is, the purest, tartest, most satisfying lemon curd you’ll ever, and I do mean ever, have the pleasure of eating by the spoonful. Warning: if you’re as impatient as I am, you will end up with a burnt tongue.

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Lemon Curd
Makes around 1 jar


  • Juice of 5-6 large lemons (1 cup fresh lemon juice) and zest
  • ½ cup sugar (do not reduce this quantity, it’s the perfect amount to balance the tartness)
  • 3 large eggs (yolks only)
  • 50 grams unsalted butter, chilled and cut into small parts
  • 1 Tablespoon cornstarch (can be substituted by 2 Tablespoons cornflour)


  1. In a saucepan, on medium heat, combine lemon juice, sugar, egg yolks, zest, and cornstarch.
  2. Stir, stir, stir. That’s all you have to do.
  3. Whisk until the curd has doubled in volume and is very thick and yellow.
  4. Bring it just up to boiling point.
  5. Remove from heat, add the butter, and whisk.
  6. Whisk like your life depended on it! (not really, the heat from the mixture will dissolve the butter, making it easy to incorporate it)
  7. Empty the curd in a prepared jar, leave it to cool before closing the lid on it. Or you can just go ahead and burn your tongue like yours truly.
  8. You can store in the fridge for up to 1 month.

Bon Appetit 🙂


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