Rachel Khoo

Notebook

Posted by Rachel

January 22nd, 2015

Recipe: Lemon curd {plus video}

If you’ve never tried lemon curd, then you’re seriously missing out… it really is one of life’s great pleasures. Perfect for a quick dessert or in my Ginger and Lemon Meringue tart recipe.

Follow my recipe and you won’t look back!

Ingredients

Makes roughly 450g

125ml lemon juice – equivalent of 4 lemons
zest of 4 lemons
200g sugar
3 eggs
1 pinch of salt
1 tsp cornstarch
100g butter

Equipment 

1 jar (sterilised)

Method

1. Zest the lemons, then juice them.

2. Place all the ingredients for the lemon curd, apart from the butter, in a pot.

3. Whisk on a medium heat until the sugar has dissolved. Continue to whisk until one or two bubbles are released. DO NOT let it boil though!

4. Take off the heat and whisk in the butter.

5. Pour through a sieve if desired (I leave the lemon zest in).

6. Pour into a sterilised sealable jar and chill until needed.

7. Will keep in the fridge for several weeks.

Use this lemon curd to whip up my super easy lemon cheesecake bites. Find the recipe over on my new project Khoollect.

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18 thoughts on “Recipe: Lemon curd {plus video}

  1. I’d like to make the lemon curd for my 93 year old mum, as it’s her favourite. Does it keep for several weeks in the fridge once opened?

  2. Haven’t made the recipe above but this afternoon made the Lemon Curd from Sweet and Savoury Pates which is really tasty and very easy to make. Hopefully there will be some left to have with some nice crusty bread but I keep having a sneaky spoonful!

  3. Hey rachael im a fan! I play your video instead of baby rhymes for my baby, love your voice and the accent haha hope to meet you someday xoxo love from Philippines / Singapore

  4. Hi Rachel,

    Love watching your cooking videos! Why do we sometimes just use egg yolks instead of whole eggs and corn starch to make the lemon curd? How are they different from each other?

    1. Hi Bernice, this is just one way of making lemon curd. There are lots of different recipes out there that achieve a similar result – I just find this recipe a little less temperamental than others 🙂

  5. Rachel I grew up eating homemade lemon curd in Canada and this is hands down the best recipe I’ve ever tasted. I made it with lemons fresh from the tree. I can’t stop eating it – the kids need to hurry up and come home! Since I made the curd I needed something to put it on, of course! So I made your Raspberry Lavender Scones and yikes I am in trouble. I also made your quenelle soup and egg coquettes. Yum! I just bought your Little Paris Kitchen cookbook. I would love to have your Kitchen Notebook and ALL your cookbooks and have been telling my mom, sister and everyone about you. I love your vids. I am also part Chinese -2/3 but I am blond and so are my kids. Ha ha! Your trip to Malaysia was mouthwateringly fascinating.

    Can’t wait to try more of your recipes.

    1. Hi Page,
      Thanks so much for all your lovely comments. So glad you like the lemon curd – great idea pairing them with the raspberry lavender scones! So pleased you’re enjoying the books and YouTube videos as well! I always encourage my followers to tag me in some of the pics they take when they’ve made a recipe…so I look forward to seeing some of yours.

      You should also take a look at my new project http://www.khoollect.com. There’s lots of great recipes and food tips you’ll enjoy 🙂

  6. I followed your recipe 2 times so far, seems to be my favorite Lemon curt recipe. Thanks!!

    Note: The 1º time I made it directly to the fire, like yours.
    2º time used a Water Bath the cook mix (I don’t know if “water bath” means “baño maría” or “balneum Mariae” in english :P).

    The result is actually the same, the main difference is the time it takes. Cooking directly to the fire is faster.

    Regards,
    from Argentina 🙂

    1. Hi Mariana, Great to hear you’ve made the recipe and it’s your favourite. Thanks for your feedback. A lot of people do the ‘bain marie’ technique as it’s the less risky version but if you’re confident and keep whisking you can do it on direct heat.

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