LEVEL 3: Module 9: Custards, Fillings & Dessert Foundations
Lemon Curd
Bright, smooth, and rich — lemon curd balances acidity, sweetness, butter, and eggs into a silky citrus cream.
It can be used in tarts, cakes, pastries, and layered desserts.
Ingredients
2 large eggs
80ml lemon juice
120g caster sugar
150g unsalted butter, cubed
zest of 1 lemon
3g gelatin (optional for extra stability)
Before You Start
Cook over gentle heat
Stir constantly to prevent curdling
Add butter after removing from heat for a smoother texture
Method
1. Prepare the Base
In a saucepan, combine:
eggs
sugar
lemon juice
Mix well before heating.
2. Cook the Curd
Cook over medium-low heat while stirring constantly.
Continue stirring until the mixture becomes:
cloudy
slightly thickened
gently bubbling
👉 Do not boil aggressively.
3. Finish with Butter
Remove from heat.
Add:
cubed butter
lemon zest
Stir continuously until fully smooth and emulsified.
👉 An immersion blender can help create an extra silky texture.
4. Chill
Transfer to a container.
Cover the surface directly and refrigerate until ready to use.
What to Look For
smooth glossy texture
balanced sweet-tart flavor
thick but creamy consistency
Common Mistakes
cooking too hot → scrambled eggs
insufficient stirring → uneven texture
adding butter too early → broken emulsion
Optional Gelatin
A small amount of gelatin can help stabilize the curd for:
tart fillings
layered cakes
molded desserts
Important Insight
Lemon curd thickens through:
👉 egg coagulation
👉 butter emulsification
The key is gentle heat and continuous stirring.
Storage
Keep refrigerated until ready to use.
💬 REAL TALK
Lemon curd is one of those recipes that feels magical because:
👉 liquid suddenly becomes silky cream 😄