Homemade Lemon Curd
10 MIN
10 MIN
4 H
1 ⅔ tasse (400 ml)

Homemade Lemon Curd


  • 3/4 cup (160 g) sugar
  • 2 tbsp cornstarch
  • 2 lemons, zest finely grated
  • 2 eggs
  • 2 egg yolks
  • 1/3 cup (75 ml) water
  • 1/3 cup (75 ml) lemon juice
  • 1/2 cup (115 g) unsalted butter


  1. In a saucepan off the heat, whisk together the sugar, cornstarch and zest. Whisk in the eggs and egg yolks. Add the water and lemon juice and mix well. Bring to a boil over medium heat, whisking constantly and scraping the sides and bottom of the pan until the mixture thickens. Remove from the heat. Pass through a sieve to remove any lumps. Whisk in the butter until smooth.
  2. Transfer to a bowl and cover with plastic wrap directly on the surface of the curd. Let cool, then refrigerate for 4 hours or until completely chilled.
  3. Use to make cannoli with mascarpone lemon cream or serve with lemon poppy seed loaf (see recipes).