Lemon curd lemon cream with eggs for cake and dessert

Lemon curd lemon cream with eggs for cake and dessert

Lemon Curd is easy to make yourself! The deliciously lemony spread brings new zest to the breakfast table. The fruity lemon cream also fits wonderfully for cakes and desserts.

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Lemon curd lemon cream with eggs for cake and dessert

SERVINGS

0 persons

CUISINE

Continent

PREP TIME

0 mins

COOK TIME

0 mins

Other time

0 mins

TOTAL TIME

20 mins

Ingredients

  • 3 eggs
  • 150 g sugar
  • 4 lemons
  • 85 g butter

Instructions

  1. Grate the lemon zest from the four lemons and squeeze out the lemon juice.
  2. Bring some water to a boil in a saucepan.
  3. In a glass bowl, crack eggs.
  4. Stir in sugar, lemon juice and lemon zest until well blended.
  5. Continue to stir the egg mixture well over the water bath, about 10 minutes until the mixture thickens and turns yellowish.
  6. Remove the lemon curd from the water bath.
  7. Gradually stir in the sliced butter.
  8. Allow the lemon curd to cool and pour into glasses.

Lemon Curd can be kept well sealed in the refrigerator for up to 3 weeks.
Lemon Curd can be used for cake creams, desserts or as a spread.

Equipment

  • Citrus press
  • Citrus grater
  • Glass bowl
  • Whisk
  • Pot
  • Bowl heat resistant

PREP TIME

0 mins

COOK TIME

0 mins

Other time

0 mins

TOTAL TIME

20 mins
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