{Lemon Curd} – Curd de lamaie

lemon curd

Introduction to Pastry – Lemon Curd

I’ve tried making lemon curd at least 2-3 times before and I have to confess that I wasn’t impressed at all. Moreover, I was ready to give up on it, thinking that it simply is not as good as I expected it to be. My first tries were too tangy or too sweet and not as thick as I wanted them to be. So when I first made this recipe I had the revelation of a well made curd that is rich, creamy, tangy and fragrant, but well balanced, not too sweet, not too tart, but incredibly fragrant and smooth! The first batch didn’t even make it until the evening, I kept finding excuses just to have one more teaspoon.. and one more.. and just one more until it was all gone! Furthermore, I used this curd as a base for a delicate, airy lemon mousse and it was beyond delicious! I also used it as an insert in one my entremets recently and as a filling for some sandwich cookies. And it was delicious every single time! Mind you, I’m just enjoying the last teaspoons of my latest batch – my sweet fix for a relaxing Saturday evening!

I prefer making this recipe over a hot water bath, although it can be made in the microwave too. I find the steams and slow cooking time to be a better choice in terms of flavor. It allows the zest to infuse the curd properly whilst in the microwave the aroma barely has time to develop and you end up with a mass of tangy, almost sour curd. In the worst case scenario, I recommend you to begin cooking it over a hot water bath and transfer it to the microwave after 10 minutes. But don’t use the microwave method, it’s a shame to spoil the amazing flavor of lemons by rushing the recipe!


{Lemon Curd} – Curd de lamaie
  • 5 large egg yolks (6 small)
  • Zest from 2 lemons
  • 90ml fresh lemon juice
  • 210g white sugar
  • 100g butter
  • ⅛ teaspoon salt
  1. Pour one cup of water in a small saucepan and bring it to a boil over medium flame.
  2. To make the curd, prepare a heatproof bowl that fits the saucepan but its bottom doesn't touch the boiling water.
  3. Combine all the ingredients into the bowl and mix roughly.
  4. Place the bowl over the boiling water and cook for 20-25 minutes, mixing often.
  5. It is a slow process, but the final curd is well worth the result.
  6. Cook until the mixture begins to thicken then remove from heat and strain through a fine sieve.
  7. Store the curd in a glass jar in the fridge for up to 4 days or a week if you seal it well.
If you find the stove method to be too time consuming, after 10 minutes on the stove, place the bowl in the microwave and cook 15 seconds at a time, mixing well. After 4-5 shifts in the microwave, the curd is thick and dense.
Strain and store as above.

Replace part of the lemon zest with lime or orange zest and you'll get a whole new flavor!

lemon curdROMANIAN!

Cred ca e a doua sau a treia oara cand incerc lemon curd si abia acum pot spune ca am gasit reteta perfecta – un curd cremos, gros, bine inchegat, aromat, nu prea dulce, nu prea acru, absolut perfect pentru papilele mele. Pe langa mancatul simplu, am mai folosit acest curd ca baza pentru mousse de lamaie, insa si pentru a umple niste fursecuri. Si sincer il vad si in alte combinatii precum inghetata sau topping pentru clatite, waffle, ce vreti voi.

Ce va recomand e sa faceti curdul pe baie de aburi si nu la microunde. Mie una mi se pare ca la microunde coaja de lamaie nu are timp sa infuzeze amestecul si veti obtine un curd mai mult acru decat aromat. In schimb, be baie de aburi, caldura si timpul de gatit indelungat permite aromelor sa se dezvolte cum trebuie. In cel mai rau caz, va sugerez sa gatiti pe baie de aburi primele 10 minute, apoi sa terminati gatitul la microunde caci doar pe baie de aburi tinde sa consume destul de mult timp – 20 pana la 25 minute, in functie de cantitate.

Daca inlocuiti o parte din coaja de lamaie cu lime sau portocala, obtineti un curd mult mai aromat. Eu una abia astept sa incerc si variantele acestea.

Eu am folosit oua de tara si de aceea curdul are un glaben atat de intens, insa daca folositi alt fel de oua probabil nu va fi la fel de intens.


  • 5 galbenusuri mari (6 mici)
  • Coaja de la 2 lamai
  • 90ml suc proaspat de lamaie
  • 210g zahar
  • 100g unt
  • 1 praf de sare

Mod de preparare:

  1. Combinati toate ingredientele intr-un bol rezistent la caldura.
  2. Turnati o cana de apa intr-un vas si aduceti la punctul de fierbere. Asezati bolul peste vas in timp ce apa fierbe, avand grija ca fundul bolului sa nu atinga apa fierbinte.
  3. Gatiti curdul pe baie de aburi timp de 20-25 minute pana incepe sa se lege si sa se ingroase.
  4. Cand e gata, strecurati printr-o sita fina si refrigerati intr-un vas ce poate fi sigilat. Poate fi pastrat pana la 4 zile, poate mai mult daca il sigilati ca pe conserve.

lemon curd

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  1. Pingback: Lemon Velvet Cake - Tort cu lamaie

  2. Retetele tale sunt super si iti multumesc pentru ele. Te rog sa-mi spui ce cantitate de curd obtii din ingredientele de mai sus. Multumesc.

  3. A iesit foarte bun! Am folosit lime in locul uneia din lamai .Este cremos ,destul de ferm sa poti umple prajiturele cu el iar de aroma nu mai spun !Ispititor! Mie mi-au iesit 369 g.Recunosc ca am si degustat o infima cantitate pana sa ma gandesc sa cantaresc.