Lemon Curd information

Prep. Time 5‘     Cooking Time 10‘     Yields 1 jar


  • 150 g sugar
  • 1 pinch of salt
  • 6 egg yolks
  • Zest of 1 orange, 1 lemon, and 1 tangerine
  • 100 g mixed fresh juice, orange, lemon, tangerine
  • 125 g cold butter, cut into cubes


  1. Mix the zest and sugar very well until the sugar becomes moist. You can also put the zest and sugar in a blender to extract all the aroma from the citrus peel.
  2. Separate the egg yolks from the whites.
  3. Place the egg yolks in a small saucepan with a thick base.
  4. Use a wire whisk to beat the egg yolks well until they break completely
  5. Add the sugar, mixing well to dilute the egg mixture and slightly melt the sugar.
  6. The mixture should lighten in color after beating..
  7. Add the juice to the egg yolks and mix.
  8. Place the cream over low heat and stir constantly. Wait for about 8-10 minutes until it thickens and the consistency becomes thick.
  9. Once the first bubbles appear on the surface, it is ready.
  10. Remove from the heat and add the cold butter cubes.
  11. Stir with a spatula until the butter melts and the cream is homogenized.
  12. For a smoother result and velvety cream, strain the cream through a fine sieve.
  13. The lemon curd cream is liquid while warm, but it will thicken as it cools.
  14. Store in a sterilized jar in the refrigerator for 10 days or in the freezer for up to 3 months.


Source: Argiro Barbarigou