As much as I make and sell desserts, zingy, spicy and savory dishes are just my go to palate boost. My intake of sweet foods is like ten percent of the time. I try and avoid it as much as possible unless am in a crave hunt roller coaster.

I’ve been making lots of french macarons check out my Instagram for more and when prepping these french dessert you end up pilling up quite a lot of egg yolks. What better way to use up those egg yolks than in making a lemon curd?

Any where you get to use jam, you can now substitute it with lemon curd. It’s such a yellow creamy buttery texture, with a zingy tart sting from the lemon juice, zest and slight sweet vibe from the sugar. They are the perfect combination.

Making “Lemon Curd”

Prep time: 5 mins  Cook time: 5 mins   Total time: 10 mins

Yields: 500 ml mason jar

Here’s what you’ll need:

Main Ingredients:

  • 8 egg yolks
  • 2 whole eggs
  • Zest of 4 lemons
  • 1 -1/2 Tablespoons of all-purpose flour / OR/ corn starch
  • 6 Tablespoons of margarine – at room temp
  • 200 g of castor sugar
  • 1-1/2 cups of freshly squeezed lemon juice

lemon curd ingredients

Important tools used:

  • Strainer {Kichungi}
  • Large mixing bowl
  • Saucepan /Sufuria
  • Electric hand mixer
  • A whisk
  • Stove
  • Mason jar with a lid
  • Rubber spatula


Step 1: Egg mix

In a large bowl, add in the eggs + sugar + Flour. Mix them together using the electric hand mixer for 2 mins until they are airy and pale in color.

making lemon curdmaking lemon curd 2lemon curd in the making

Step 2: One pot mixture = Making the curd

Over medium heat, add in the  lemon juice + lemon zest in the saucepan + the egg mixture and continuously whisk everything together until the mixture becomes thick = 3 mins. Turn off heat and immediately add in the butter and mix it in using a rubber spatula.

Lemon juice and zestmaking lemon curdbutter to lemon curd

Step 3: Strain the mixture

While the curd is still hot, strain it into another mixing bowl to remove all the zest and any egg particles that were cooked.

straining lemon curdstrained lemon curd

Step 4: Storage + refrigeration

Place the strained lemon curd into a glass mason jar, cover and refrigerate it for at least 3 to 6 hours before use.

lemon curd recipe

The are best spread on toast, scones, parfaits, pastries like french macarons, tarts, pies, cakes  and even make ice cream with it. Trust me the list is endless. I am currently snacking on it by itself. It has the best kick on both the sweet and zingy tart flavor. AMAZING!!

Make sure to try out this recipe, tag me with the hashtag #TastieDineRecipes and I will surely check it out and give you a shout out via my InstaStories.

Let me know in the comment section below, which recipe you want me to use this lemon curd in.

Until the next blog post, Bon Appetite!!

Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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