Lemon Curd, Crème au Citron

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A sweet and tangy lemon curd for today. This lemon curd is simple to make and perfect for filling tart, Swiss roll, cookies and much more. I always like to prepare in advance some jars and stored them into the refrigerator.

I cooked this lemon curd for the first time when I was living in Paris (I was a young child). The recipe has since not changed a bit, and I still savor it as much as the first time!


  • 3 lemons
  • 200g of caster sugar
  • 4 small eggs
  • 3 generous teaspoons of cornstarch
  • 100g of  butter


  1. Remove the zest of the lemons and put them into a large bowl.
  2. Squeeze the juice of the lemons and set the lemon juice aside.
  3. In the large bowl with the lemons zest, add the sugar and the eggs.
  4. Start to whisk energetically until the cream becomes yellow pale and creamy.
  5. Pour the cornstarch, the lemon juice and finally the butter.
  6. Cook over low heat and stir with a wooden spoon until the texture becomes thick and smooth.
  7. Pour the creamy lemon curd into individual small jars like me or a big one.
  8. Allow to cool outside before refrigerated.

Bonne dégustation!


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