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Lemond Curd without Butter


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Rate this recipe 4.5/5 (10 Votes)


  • 4 lemons
  • 3/4 cup sugar
  • 3 eggs
  • 1 tablespoon cornstarch


Adapted from


Step 1

Wash lemons carefully and zest, by taking care not to get the white pith. Juice the lemons.

Put the zest into a pan, add the cornflour mixed with lemon juice. Add the sugar.

Whisk lightly over a slow heat until dissolved.

Beat eggs, and then add to the lemon mix, continuously whisking.

Turn up the temperature a little and whisk continually until the mixture thickens (about 3-4 minutes).

Remove from heat then pour directly into jam jars. After they have cooled, refrigerate.


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