It can be used as a filling for cakes, in desserts and fits well as a filling for macaroons
Lemon curd tastes fresh and is very versatile. It can be used as a filling for cakes, in desserts and fits well as a filling for macaroons. It is creamy and velvety. It tastes lovely on its own, and can be used on bread in the same way as jam. Lemon is a natural preservative, and it will therefore keep for many weeks in the fridge. In this recipe, it is made relatively traditionally with few ingredients, and without cream. The recipe gives approx. 5 dl ready lemon curd.
100 g unsalted butter (for filling cakes, use 125 g butter)
1 ½ dl sugar
Juice of 2 lemons (approx. 1.3-1.5 dl)
- Beat the eggs and sugar together for 3-4 minutes. You should not whip it fluffy.
- Pour the egg mixture into a thick-bottomed saucepan. Pour in the lemon juice. Make sure you strain it, so you don’t end up with pulp in the lemon curd.
- Heat over medium heat until you reach approx. 84 °C. Feel free to use a kitchen thermometer, so you avoid getting scrambled eggs. Stir constantly with a whisk. The lemon curd is ready when it has thickened.
- Then pull the saucepan to the side. Let it rest for 3-4 minutes, then whisk in the butter.
- Leave the lemon curd until it has reached room temperature. Then pour into a mason jar etc. Can be stored for a long time in the refrigerator.
Use: On slices of bread, in desserts, cake fillings and more.
Allergy: Gluten and lactose free. If someone is extremely lactose intolerant, you should use lactose-free butter. It is mainly not necessary, as there is little lactose in 100 g of butter. Low FODMAP
Lemon is healthy and a natural preservative. Read more about lemon’s many properties: Lemon
Read more about the lemon’s health-promoting effects: Lemon benefits