Sunday, January 20, 2013

Lemon curd

I needed lemon curd for another recipe that I will post soon, so this is how I made it. It turned out to be delicious and I hope to find many other uses for it, especially during Meyer lemon season. This morning I've added some to my blueberries for breakfast. 


  • 1 bigger-sized lemon (Meyer variety is my favorite)
  • 50g of butter
  • 50g of sugar
  • pinch of salt
  • 2 egg yolks


Take one bigger-sized lemon. I prefer Meyer lemons because they are a bit sweeter and not as tangy as Eureka lemons. Zest it and squeeze the juice. Add 50g of butter, cut in cubes so that it melts faster, 50g of sugar and a pinch of salt. Put the pot on the medium heat until all the butter is melted and sugar dissolved. Prepare to start whisking vigorously as you add 2 egg yolks. Keep whisking until the mixture starts to thicken. It took me about 10 minutes to get to the consistency that I liked (which is more thicker). At that point, take it off the stove and transfer to a dish which you will cover with plastic wrap such that wrap touches the curd. Refrigerate overnight, or at least 2 hours before using it. 

Bon appetit,


  1. M,
    I want to make this. How long can this keep in a refrigerator ?

  2. :) Rachel Khoo ( says it can keep in the fridge for several weeks!