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Jams and Preserves

Lemon Curd, the Original English Recipe

A smooth, velvety cream with an intense yellow color and an unmistakable lemon scent: Lemon Curd, an English classic for teatime and the holidays.
Recipe Lemon Curd, the Original English Recipe
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 15 minutes
  • Servings for 1 jar

In England, lemon curd is an institution on a par with five o’clock tea, which it often accompanies: as you may have guessed, this typically Anglo-Saxon lemon preparation sits halfway between a jam and a soft cream with an intense flavor.
Also known as fruit curd or lemon cheese, lemon curd (in Italian, “cagliata di limone“) can be made with lemons, oranges or raspberries and is usually served at teatime with muffins or the more traditional scones.

To make lemon curd following the original English recipe, you need organic lemons (it’s essential that the peel is completely untreated), sugar, butter and eggs. If you like, you can add a tablespoon of starch to thicken it, or some butter to make your curd even creamier and silkier.

This English lemon cream is perfect for any occasion, including holiday menus (especially in winter) and desserts for big events: you’ll find it goes well with almost everything and is ideal as a filling for cakes or for decorating and glazing. It’s also very easy to make: it only takes a little time for the initial preparation, and then you just let it cook slowly.

If you love this lemon cream, we also recommend trying the orange version: Orange Curd.

Ingredients for 1 jar

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Method

  1. To make Lemon Curd with the original English recipe, start by washing the lemons well and grating the zest with a fine grater, then squeeze them and put the juice and zest in a bowl.
  2. Separately, melt the butter in a small saucepan without letting it burn.
  3. In a bowl, beat the eggs with the sugar, then add the melted butter and finally the lemon zest and juice.
  4. Cook the mixture in a double boiler for about ten minutes, stirring constantly and adding the potato starch. This gives you a thicker cream, perfect for spreading.
  5. Once ready, transfer it while still boiling hot to a sterilized glass jar, close it with a new lid and turn it upside down so the heat seals it, creating a vacuum. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

Adding the starch is optional and, as mentioned, gives you a thicker sauce, ideal for spreading.

Tips

You can also use lemon curd to fill tarts and cookies instead of the traditional jam. Try, for example, the Lemon Curd Tartlets.

Storage

Lemon curd keeps in the fridge for about ten days.

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