Lemon Curd Lemon cream with eggs for cake and dessert

Lemon Curd Lemon cream with eggs for cake and dessert

Easy to make lemon curd yourself! The wonderfully lemony spread brings new energy to the breakfast table. The fruity lemon cream is also wonderful for cakes and desserts.

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


  1. Zest the four lemons and squeeze out the lemon juice.
  2. Bring some water to the boil in a saucepan.
  3. Beat the eggs in a glass bowl.
  4. Stir in the sugar, lemon juice and lemon zest.
  5. Mix the egg mixture well over a water bath continue stirring for about 10 minutes until the mixture has thickened and turned yellow.
  6. Remove the lemon curd from the water bath.
  7. Gradually stir in the sliced butter.
  8. Let the lemon curd cool down and fill into glasses.


  • Citrus press
  • Citrus grater
  • Glass bowl
  • Whisk
  • Pot
  • Heatproof bowl


Lemon curd can be stored tightly sealed in the refrigerator for up to 3 weeks. Lemon curd can be used for cake creams, desserts or as a spread.

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