Lemon cream curd

Lemon cream (curd)


The best lemon cream or, as confectioners call it, lemon curd,prepared from lemon juice, sugar, egg yolks, potato starch and butter. It takes 10-15 minutes to prepare and the cream should thicken in the refrigerator for several hours after preparation. Anything you can cook with lemon cream turns out incredibly delicious – meringue cake, filled donuts, cookies and muffins.


  • 130 g lemon juice;
  • 80 g sugar;
  • 4 egg yolks;
  • 15 g potato starch;
  • 65 g butter.

How to make lemon cream

Step 1:


Whether or not to add lemon zest to the cream is up to you. My lemon zest went into the limoncello, and the insides of the lemons needed somewhere to go. This is where the lemon cream recipe came in handy. By the way, the zest of one lemon can be added to the cream, this will enhance the aroma and add brightness; the cream with the zest must be strained.

Step 2:


Squeeze lemon juice and strain.

Step 3:


Add sugar to the strained juice.

Step 4:


Breaking the eggs. Separate the yolks from the whites. Add the yolks to the juice, and from the egg whites you can make a delicious protein cream or meringue cake.

Step 5:


Beat the yolks with juice, add potato starch. Mix with a whisk until smooth.

Step 6:


Add butter cut into small cubes.

Step 7:


Pour the mixture into a saucepan, stirring and heating over low heat.

Step 8:


Once the lemon cream thickens, remove the saucepan from the heat. There is no need to boil, we are not preparing an omelette.

Step 9:


Transfer the finished lemon curd into a clean, dry jar. We put it in the refrigerator, after a few hours it will thicken well.