20/08/2026
🍋 LEMON CURD RECIPE BY TCH 👩🍳✨
⏱️ Prep Time: 10 mins
🔥 Cook Time: 10 mins
🎂 Yield: Fills up to two 1 kg cakes
🛒 Ingredients
🥚 Egg yolks: 4 large
🍚 Granulated sugar: 134 g
🍋 Lemon zest: 2 lemons
🍋 Fresh lemon juice: 80 ml (approx. 3 lemons)
🧈 Unsalted butter: 85 g, softened and cubed
🧂 Salt: 1 pinch
👩🍳 Instructions
1️⃣ Infuse the Sugar 🍋
Weigh the sugar into a saucepan and zest the lemons directly into it. Rub the zest and sugar together with a spatula to release those delicious citrus oils and aroma. ✨🍋
2️⃣ Combine the Base 🥚🍋
Strain the lemon juice into the sugar to catch any seeds and pulp. Add the egg yolks and salt, then stir until fully combined. 🥄
3️⃣ Cook 🔥
Heat over medium heat, whisking continuously to prevent the eggs from curdling. Cook for approximately 10 minutes, until thickened, or until a digital thermometer reads 83°C. 🌡️
4️⃣ Strain & Emulsify 🧈✨
Strain the hot mixture into a bowl over the softened butter to remove the zest and any cooked egg bits. Emulsify with an immersion blender (or whisk) just until smooth and glossy. ✨
⚠️ Do not over-blend.
5️⃣ Chill ❄️
Press cling film directly against the surface of the curd to prevent a skin from forming. Refrigerate until completely set and chilled. 🧊🍋
💡 Storage & Tips
❄️ Freezing: Pipe extra curd into a sealed piping bag and freeze for up to 3 months. Thaw overnight in the refrigerator before use.
👩🍳 Pro Tip: Continuous whisking is key! Overcooked yolks can leave an unwanted eggy flavour in your lemon curd. 🍋✨
Comment below if you tried and liked it 💛✨
🍋🎂
