An Easy Lemon Curd For Every Occasion

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Lemon curd is a pastry basic that works well as a dessert on its own or in a pie, tart or parfait. It holds well in the fridge for about a week, so you don’t have to eat it all right away. Unless, of course, you want to.


    112g / ½ cup Mirage Margarine
    5 Eggs, large
    125ml / ½ cup Lemon juice (3-5 lemons)
    300g / 1½ cups Granulated sugar
    Zest of 3 lemons
    pinch Salt


  1. In a large bowl with an electric mixer, cream together on high the Mirage Margarine, lemon zest and sugar for 5 minutes.
  2. Add the eggs one at a time, mixing each one in completely before adding the next.
  3. Add in the lemon juice and a pinch of salt. Mix for 2 minutes on medium speed.
  4. Pour the mixture into a stainless steel pot and stir over low heat until it starts to thicken and bubble, approximately 8-10 minutes.
  5. Pour through a strainer into a food safe container. Cover the curd with plastic wrap pressed right against the surface to prevent a skin from forming.

  6. Chill the curd right away for at least 3 hours before using.


  • Try making the curd with other fruit purees or juices, substituting the volume directly.

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