When I think about lemon curd, I think about Britain. The Great British Bake Off, high tea’s with people with beautiful British accents and scones with clotted cream. The name alone already sounds British to my ears.

Lemon curd is a thick creamy spread that is made by heating eggs, sugar and lemon juice. At the end, usually, butter is added to make it even more creamy. Lemon curd is naturally gluten-free and low FODMAP so that is perfect 🙂

Lemon curd is often eaten with scones or English muffins, but it is a very versatile product and you can use it in many ways. For example as a frosting for a cake, a filling for a cake, to make your yoghurt extra tasty or to make a delicious mousse dessert. Next week I will share a recipe for a lemon mousse with lemon curd with you and I can already tell you that it is to die for!!

You can vary as much as you want with the basic recipe for lemon curd, for example by adding orange or mandarin juice or mashed strawberries or raspberries. I am sharing the basic recipe with you today.

What do you need (for a large jar)

• Juice and zest of 4 lemons, preferably biological ones because you use the zest
• 3 eggs
• 1 egg-white
• 200 gr white granulated sugar
• 100 gr butter

How to prepare the lemon curd

1. Put all ingredients, except for the eggs and the egg white, together in a glass bowl. Heat this a bain marie, by putting the glass bowl on top of a pan with water on the stove (make sure the bottom of the glass bowl doesn’t touch the water in the pan).
2. Heat the mixture slowly and stir now and then until all the butter has melted.
3. Whisk the three eggs and the egg white together shortly with a whisk and stir them into the butter mixture. Mix until everything is combined.
4. Leave the mixture to boil for about 10 minutes and continue to stir now and then. The lemon curd is done when you get a thick and creamy mixture.
5. Take the pan off the heat and leave to cool. Continue to stir now and then while the lemon curd is cooling down. Put the lemon curd into a jar and store in the fridge. You can keep it in the fridge for about 2 weeks.

Will you let me know if you made my recipe or if you are going to make it? I would really like to hear your reaction in the comments or if you share your creations with me on Instagram (@karlijn2). Don’t forget to use the hashtag #karlijnskitchen!

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