I realize this is an older video, but I wanted to say to anyone looking for the perfect lemon curd recipe that you can stop right here. Just made this - following Jemma's recipe and instructions to the letter, weighing my ingredients on a kitchen scale. It is absolutely fantastic. Not too sweet, not too tart, just buttery, lemony goodness. I'm from the USA, so I used superfine sugar I found at the grocery (we don't have caster sugar here) in the exact proportions, and it worked great. The recipe makes slightly less than two cups total. I plan on serving the lemon curd with crepes, whipped cream, and powdered sugar to my luncheon guests tomorrow. (That is if it makes it to the table.) It is that good! Thanks, Jemma, for a wonderful recipe. I will be making this again for sure. Delicious!
5 yolks, 2 whole eggs Zest of 1 lemon 110ml lemon juice (ca. 3 lemons) 110g caster sugar Put together, whisk over bain marie Wheb thickening take off stove and stir in 60g cold chopped butter I keep coming back to this and have to rewatch the ingredients part bc it's not in the description 😅
Girl you have made me a perfect baker,never thought in a million years i will enjoy or smile when i bake and that is all thanks to you,you make things so easy for me..thank you
I just made this, my god it is amazing. So light and fluffy, a gorgeous pale yellow colour. I didn't need to strain mine but i was whipping a lot so thats probable why. Thank you so much!!! I can't wait until it has set.
5 years later and this is still my go to recipe. I dislike the shiny type of lemon curd because this creamy one beats all the other recipes I have tried. I just made a double batch :D My husband was kind enough to help me clean the whisk once I was done making the curd and even offered to help clean the bowl :P
I used this recipe today. Mixed it with cream for a filling for my pavlova roll with fresh berries. Also drizzled some neat on top. So delicious! Thanks Jemma. An oldie but a goodie.
@@angel127_ awww you shouldn't be !! It's so cool having an accent and people judge you anyways no matter if you have an accent or not, or if you black or white, or if you have red hair or not. Embrace yourself!
I can't believe I have been watching your videos for over 6 years! Still love them and they are a go to all of the time because I have short term memory loss. And sadly I don't live in your country and can't eat your cupcakes personally. Closest I get is following your recipes l. THANK YOU! 🌻😊
Wow Jemma, I tried this just a few hours ago, and it is exactly what you said it was. Zingy, buttery, sweet, sour and an all round delicious. Absolutely in love with this, and I might just finish gobbling down a load of toast with this piled on. Thanks so much!
This stuff is amazing! I have made it three times and it has become one of my favorite desserts. I mix mine with some vanilla yogurt and blackberries and feel like a tiny cooking goddess. Thank you for sharing!
I first watched this recipe a couple years ago, and finally got around to making it. It is absolutely delicious! My measurements were off because I was using imperial measurements, so it ended up too tart, but I added some powdered sugar and whisked it in, and it was great.
Jemma, Your recipe is perfect. i followed it exactly step by step as you show on the film and mine turned out without any clumps and bits, smooth and velvety! Anyway, as per your suggestion I poured it through the sif and vola! By the way, I didn't use the zest simply because my lemons were not organic. Even though, I loved my lemon curd. So light, fluffy, velvety and yammi! Thank you, Jemma!
Aw sweet god! I just made this. It's divine! Lemon hit followed by a beautiful sweetness and a lovely butteriness amongst it all. Never tasted anything like it. Thanks a million Gemma.
I am the only person on the planet that has never heard of Lemon Curd ... but watching your video and how easy it is to make, I'm going to try it. I have all the ingredients, including the lemons so there is no stopping me. I have an easy recipe for making scones or muffins as we call them in the USA and I bet they would go deliciously on them. AM I suddenly, slowly turning British? I hope so, I love so many of their foods. Thanks!
I’ve never made a curd before. Just tried this recipe (going to put it in some lemon cupcakes with raspberry frosting) and it is soooo delicious!! Super easy and tasty. I didn’t have enough eggs so I did 5 egg yolk and 1 whole egg but still turned out perfect! And was easy to convert into cups, ounces, etc.
Hey Jemma, I love how you explain and make things people can get inspired by watching you! I have to admit, this recipe is the easiest what i have ever saw. Lenon curd is a good thing to have in a fridge....from a spread or a base for a cream....I respect you!
I love this recipe I’ve made it like 12 times. If you’re in the US though, be careful with your egg sizes! I’m pretty sure she’s using med-large eggs and if you use extra large eggs like me you can actually reduce the egg yolks by 1.
I'm going to call you Cupcake. When I was a child my mom had a dear friend, Mildred, who was called "Cupcake." Anyway this has nothing to do with the fact that I found you here this morning and just made your g'ma's lemon curd. It worked perfectly and is not only delish, but beautiful. Thank you.
Made this twice now, once to sandwich a layer cake for my mum's birthday and once for my boyfriend. It really is as easy as it looks and tastes amazing. Thank you for a fantastic recipe :)
Just made this, super super yummy! Creamy, and luxurious, and silky, and just plain delicious! Was going to use it to make the three layer cake recipe, but it might be gone before then! Awesome recipe.
For American measuring it is 1/2 cup of sugar plus a little more (I did about a tablespoon) 4 and almost 1/2 tablespoon of butter (I used unsalted) 3.72 ounces of lemon juice or 22-23 tablespoons) Zest of one lemon 5 egg yolks and 2 whole eggs
Jemma, I have use my old recipe for LEMON SUNSHINE as know as lemon curd 😉. But I did it your way with the binary and add the butter at the end after cooking the eggs lemon and zest. It is lemon mana. Amazing, my English friends will be so happy when they try it tonight. Thank you for helping me to upping my cooking.
Hi Jemma It is cold here too at the moment and this is lemon season...thanks for your recipe. The best one on youtube. Least sugar that lets the lemon tang come through. Thanks from Susi in Adelaide South Australia.
This is what I am getting for American measurements. I hope they are correct. 2 large whole eggs 5 large egg yolks zest of one lemon 7.5 TBL fresh lemon juice 4 (3.9) ounces of superfine sugar 1/2 stick real butter I keep hearing people way it will taste metallic in a metal bowl, but mine did not taste that way.
Hi there. Thank you for the amazing recipe. I tried it today and it turned out absokutely amazing! Perfect consistency and super smooth. Only thing is , I'd like it to be sweeter. Is there any way I can add sugar without disrupting its consistency? Awaiting your reply! Thanks ☺️
Well, WOW. Just WOW. I try a lot of UA-cam recipes and often they don't work,, or the result is not that great BUT THIS ONE.... It worked, and it was SO good! Thanks a lot Jemma, and thanks to your Grandmother as well!
I always rub the zest and sugar together to give it extra flavor. And I use equal parts juice, sugar and yolks, and 3 parts butter and it turns out perfectly every time.. 200 g sugar, 200 g, yolks, 200 g, lemon juice.. 600 g butter.. and use the zest from the lemons it takes you to get 200 g grams of juice.. I also add a pinch of Citric acid at the end because the butter takes some of the tartness out.. I use this recipe professionally.. being a chef.. and it can be used to make curd with any fruit purée.
I made a pavlova and had some egg yolks left. So I thought I might try this lemon curd recipe. It's a great way to use up the yolkes and IT IS DLICIOUS 😍 Thank you sooooo much 😁
I just made this and it is 👌🏻 Chef's kiss! So tasty!!! And so easy! I've never made any curd before and now I want to make them all!!! Thanks for a great video and recipe, Jemma!
Oh my... :( I don't know what I did wrong but I tried to make this recipe and the metallic smell you talked about appeared just as soon as I removed the mixture from the heat :( and it didn't went better after a while...could it be because I overheated it? I wanted to fill some cupcakes with it and I will have to try it again...any suggestions?
Just made this (made half the recipe) and I can't believe I have never made lemon curd before... it was so nice! So lemon-y and added some lime juice for extra tang :) thank you for this recipe! Definitely going to make this more often!
Hi Jemma, I just made this and it is amazing...thank you! It sure has a bang. Loved how it smells good and when you taste it it's smooth and silky and then BANG you get a blast of lemon...LOVE IT!!!! Thank you I think you should post more often...lol...I too love your humor, accent and jokes. Thanks for all the great recipes.
I looked through a dozen videos for lemon curd before I found one where I didn't want to punch my own face listening to the person. She was personable, funny and obviously loves doing this. Oh and it`s delicious. 5 stars would recommend.
Hi Jemma! This is a cute video and am looking forward to making this! I do have a question though. I would like to add this curd as a layer to a semifreddo. If I want this curd to set and not ooze out, should i add cornstarch to it to thicken it more or do you think it will be fine as is as a layer? I would greatly appreciate your input. Thank you!!
Jemma, hi :) I would like to know how long do you cook the yolks. I was watching your video, and I was under the impression that after the bain maire they got 'lighter' in color. You say that it takes aprox. 5 minutes ; Since mine wouldn't get 'lighter', I cooked then almost 10 min. before giving up and continuing with the recipe. However, though the final taste was good, it was not 'spreadable'. Can you 'overcook' the yolks ? And as a result the curd gets too thick ? And thanks for all the delicious recipes !
I recently spread some fridge-cold Swiss meringue buttercream (your recipe) and homemade lemon curd on an English muffin and it's my fav thing EVER!!! YUMMM!
Hi Jemma, I'm from Germany and did not know what lemon curd is and so I gave it a go! It is so yummy and I already know that this wasn't the only time that I made lemon curd :-)
This recipe is super easy and super effective! I didn't do the bain marie part and immediately put in on the stove whisking quickly and in 7 mins it was ready to go.
CupcakeJemma I just tried making them but mine did not turn to a pale yellow. Rather it look like still orange although the mixture had turned to similar consistency that you have mentioned.
Hi guys! Do I have to wait for the mixture to cool down first before I add in the cold chopped butter? Or its ok to take it off the bain-marie and immediately add in the butter? :) Thank you in advance
Hi Jemma, I just tried ur grandma's lemon curd ( as odd as this may sound, I've never tasted that before ! ) .....IT TASTE HEAVENLY. A big kiss & even greater to hug 🤗 I just love it. Ur grand ma has fairy fingers . I'm licking my mixing bowl & spatula !
Amazingly, I've not seen this video before, even though I love your videos and I love lemon curd! But I'm a huge fan of this style. I like your vids now, but I'm really digging this super relaxed and casual style. The kitchen looks so cozy, I love the puns and the fun editing, and of course, your dog! 👍👍👍👍
I used your recipe, but to slim it down a bit, I only added 2 eggs instead of extra 5 egg yolks. It turned out a bit more transparent but the flavour was on point. Thanks!
Omg... Just tried this easy to follow recipe but the curd got a metallic taste 😓 I used a glass bowl and a metal whisk to make them. Do u guys think if I used a wooden spoon to stir would be a better idea? Can bear to throw this metallic tasting lemon curd away. Hope adding bits of milk helps?
I loved it! I almost died because I was actually whisking it to thicken so it creates a thick cream to spread as a filling on a cake. I have to say though, I would definately do it again. Turned out absolutely fantastic!
This tastes AMAZING! However, I was wondering if there was a way to make a smaller batch. The quantity of eggs in this recipe makes it difficult to reduce...
5 egg yolks + 2 whole eggs
zest 1 lemon
110 ml lemon juice (3 lemons)
110 g caster sugar
60g cold chopped butter
Thanks!
I was looking for this 💕
thank you! 😘
So in total 7 White ps and 2 orange yolks
carli oh noo! It's too late for me!
NO!It is 7 yolks and 5 whites
I realize this is an older video, but I wanted to say to anyone looking for the perfect lemon curd recipe that you can stop right here. Just made this - following Jemma's recipe and instructions to the letter, weighing my ingredients on a kitchen scale. It is absolutely fantastic. Not too sweet, not too tart, just buttery, lemony goodness. I'm from the USA, so I used superfine sugar I found at the grocery (we don't have caster sugar here) in the exact proportions, and it worked great. The recipe makes slightly less than two cups total. I plan on serving the lemon curd with crepes, whipped cream, and powdered sugar to my luncheon guests tomorrow. (That is if it makes it to the table.) It is that good! Thanks, Jemma, for a wonderful recipe. I will be making this again for sure. Delicious!
That sounds yummy!
This is the best! So simple, yet so divine❤️🔥❤️🔥❤️🔥 we love this one
5 yolks, 2 whole eggs
Zest of 1 lemon
110ml lemon juice (ca. 3 lemons)
110g caster sugar
Put together, whisk over bain marie
Wheb thickening take off stove and stir in
60g cold chopped butter
I keep coming back to this and have to rewatch the ingredients part bc it's not in the description 😅
Someone already did it 8 years ago....
Girl you have made me a perfect baker,never thought in a million years i will enjoy or smile when i bake and that is all thanks to you,you make things so easy for me..thank you
I just made this, my god it is amazing. So light and fluffy, a gorgeous pale yellow colour. I didn't need to strain mine but i was whipping a lot so thats probable why. Thank you so much!!! I can't wait until it has set.
5 years later and this is still my go to recipe. I dislike the shiny type of lemon curd because this creamy one beats all the other recipes I have tried. I just made a double batch :D My husband was kind enough to help me clean the whisk once I was done making the curd and even offered to help clean the bowl :P
Indeed everything we bake with cupcake jemma works 100%!!! Love your zesty spirit Jemma! God bless.
I used this recipe today. Mixed it with cream for a filling for my pavlova roll with fresh berries. Also drizzled some neat on top. So delicious!
Thanks Jemma. An oldie but a goodie.
Three reasons why I watch your videos:
- I love food
- I love your accent
- I love your accent
lol saaaammmeee
i've always been insecure about my accent (english) but now i feel a bit better thanks loolol
@@angel127_ awww you shouldn't be !! It's so cool having an accent and people judge you anyways no matter if you have an accent or not, or if you black or white, or if you have red hair or not. Embrace yourself!
Caio de Sá Moreira #ImABrit
she is kind of funny too haha
I've done this recipe 4 times already during quarantine. It's amazing!
As for the butter, is it the milk based or the crude palm oil based one? In my country they're easily mistaken one another. Thanks in advance! 💕
@@barunariotama210 definitely milk. If it's made with plant oil it's margarine.
SAME I mix it with probiotic vanilla yogurt! Delightful.
Did anyone found it too sweet or too sour? Or the sugar contained is just perfect? :)
@Alan Hardcastle thanks 😊
i swear everything i make from jemma comes out perfectly now i use ur recipes in my business ur awesome thanks
I can't believe I have been watching your videos for over 6 years! Still love them and they are a go to all of the time because I have short term memory loss. And sadly I don't live in your country and can't eat your cupcakes personally. Closest I get is following your recipes l. THANK YOU! 🌻😊
Wow Jemma, I tried this just a few hours ago, and it is exactly what you said it was. Zingy, buttery, sweet, sour and an all round delicious. Absolutely in love with this, and I might just finish gobbling down a load of toast with this piled on. Thanks so much!
This stuff is amazing! I have made it three times and it has become one of my favorite desserts. I mix mine with some vanilla yogurt and blackberries and feel like a tiny cooking goddess. Thank you for sharing!
I first watched this recipe a couple years ago, and finally got around to making it. It is absolutely delicious! My measurements were off because I was using imperial measurements, so it ended up too tart, but I added some powdered sugar and whisked it in, and it was great.
Jemma, Your recipe is perfect. i followed it exactly step by step as you show on the film and mine turned out without any clumps and bits, smooth and velvety! Anyway, as per your suggestion I poured it through the sif and vola! By the way, I didn't use the zest simply because my lemons were not organic. Even though, I loved my lemon curd. So light, fluffy, velvety and yammi! Thank you, Jemma!
Aw sweet god! I just made this. It's divine! Lemon hit followed by a beautiful sweetness and a lovely butteriness amongst it all. Never tasted anything like it. Thanks a million Gemma.
I am the only person on the planet that has never heard of Lemon Curd ... but watching your video and how easy it is to make, I'm going to try it. I have all the ingredients, including the lemons so there is no stopping me. I have an easy recipe for making scones or muffins as we call them in the USA and I bet they would go deliciously on them. AM I suddenly, slowly turning British? I hope so, I love so many of their foods. Thanks!
I’ve never made a curd before. Just tried this recipe (going to put it in some lemon cupcakes with raspberry frosting) and it is soooo delicious!! Super easy and tasty. I didn’t have enough eggs so I did 5 egg yolk and 1 whole egg but still turned out perfect! And was easy to convert into cups, ounces, etc.
So much more vibrant in color than store-bought. Wow.
Made this today and it turned out great! Super easy to make too. This is going to be part of a Christmas gift and I'm really proud of myself
Absolutely loved this recipe an explaining the do's an don'ts can't wait to try this.
Hey Jemma, I love how you explain and make things people can get inspired by watching you! I have to admit, this recipe is the easiest what i have ever saw. Lenon curd is a good thing to have in a fridge....from a spread or a base for a cream....I respect you!
I love this recipe I’ve made it like 12 times. If you’re in the US though, be careful with your egg sizes! I’m pretty sure she’s using med-large eggs and if you use extra large eggs like me you can actually reduce the egg yolks by 1.
I love this recipe! Anytime I need to make lemon curd for a recipe, I always come back to this one. It’s delicious and foolproof
I'm going to call you Cupcake. When I was a child my mom had a dear friend, Mildred, who was called "Cupcake." Anyway this has nothing to do with the fact that I found you here this morning and just made your g'ma's lemon curd. It worked perfectly and is not only delish, but beautiful. Thank you.
Made this twice now, once to sandwich a layer cake for my mum's birthday and once for my boyfriend. It really is as easy as it looks and tastes amazing. Thank you for a fantastic recipe :)
Hey, Jemma, another successful batch of sunshine. Ten years after. I am totally grateful to you!
I made this recipe this afternoon, and it was both easy and delicious! I will make scones on Sunday morning to enjoy with the curd and coffee!
Thank you, Jemma, this is the 10th time that I made your lemon custard. Never failed!
Just made this, super super yummy! Creamy, and luxurious, and silky, and just plain delicious! Was going to use it to make the three layer cake recipe, but it might be gone before then! Awesome recipe.
Love your grandma’s recipe, your bubbly personality &your beautiful♥️
I subscribed the second you said, "It's a fine mesh you've gotten me into."
For American measuring it is
1/2 cup of sugar plus a little more (I did about a tablespoon)
4 and almost 1/2 tablespoon of butter (I used unsalted)
3.72 ounces of lemon juice or 22-23 tablespoons)
Zest of one lemon
5 egg yolks and 2 whole eggs
I absolutely love that kitchen. And Gemma is lovely.
Jemma, I have use my old recipe for LEMON SUNSHINE as know as lemon curd 😉.
But I did it your way with the binary and add the butter at the end after cooking the eggs lemon and zest. It is lemon mana. Amazing, my English friends will be so happy when they try it tonight. Thank you for helping me to upping my cooking.
OMG. Your Grandmas Lemon curd is the best I've ever tasted. Thank you Jemma for sharing and teaching us to make it. CLASSIC 💖xxx
Hi Jemma It is cold here too at the moment and this is lemon season...thanks for your recipe. The best one on youtube. Least sugar that lets the lemon tang come through. Thanks from Susi in Adelaide South Australia.
What an incredible yellow color! Never tried lemon curd. Looks lovely.
I love your personality.
"Well this is boring. Go watch my sleeping dog instead"
Two boring scene
I've done this recipe a few times, it's foolproof. Made some really nice meringue lemon tarts with this.
This is what I am getting for American measurements. I hope they are correct.
2 large whole eggs
5 large egg yolks
zest of one lemon
7.5 TBL fresh lemon juice
4 (3.9) ounces of superfine sugar
1/2 stick real butter
I keep hearing people way it will taste metallic in a metal bowl, but mine did not taste that way.
Hi there.
Thank you for the amazing recipe. I tried it today and it turned out absokutely amazing! Perfect consistency and super smooth.
Only thing is , I'd like it to be sweeter. Is there any way I can add sugar without disrupting its consistency?
Awaiting your reply!
Thanks ☺️
I like to add it and whip it into the 2 egg yolks! ❤️ I also add my lemon curd into vanilla yogurt. It’s delightful!
Made this last night, so delish. Can I add the curd to flavor buttercream frosting? Thank you
Well, WOW. Just WOW. I try a lot of UA-cam recipes and often they don't work,, or the result is not that great BUT THIS ONE.... It worked, and it was SO good! Thanks a lot Jemma, and thanks to your Grandmother as well!
Totally going to make this! THX I love lemon curd!
i just recently discovered curd and i only made raspberry so far and it is yummmy on a cake, can't wait to try lemon, sounds and looks great
I always rub the zest and sugar together to give it extra flavor. And I use equal parts juice, sugar and yolks, and 3 parts butter and it turns out perfectly every time.. 200 g sugar, 200 g, yolks, 200 g, lemon juice.. 600 g butter.. and use the zest from the lemons it takes you to get 200 g grams of juice..
I also add a pinch of Citric acid at the end because the butter takes some of the tartness out..
I use this recipe professionally.. being a chef.. and it can be used to make curd with any fruit purée.
How long will this keep and does it have to stay in the fridge. Thanks.
CupcakeJemma How long would this last in the jar in the fridge?
I've read shelf life (fridge life? w/e but do store it in the fridge) for lemon curd is about 2 weeks
That Looks 👌👌👌
I made a pavlova and had some egg yolks left. So I thought I might try this lemon curd recipe. It's a great way to use up the yolkes and IT IS DLICIOUS 😍 Thank you sooooo much 😁
I just made this and it is 👌🏻 Chef's kiss! So tasty!!! And so easy! I've never made any curd before and now I want to make them all!!! Thanks for a great video and recipe, Jemma!
Did you use salted or unsalted butter?
@@voguerock unsalted. I added a pinch of salt to taste.
Oh my... :( I don't know what I did wrong but I tried to make this recipe and the metallic smell you talked about appeared just as soon as I removed the mixture from the heat :( and it didn't went better after a while...could it be because I overheated it? I wanted to fill some cupcakes with it and I will have to try it again...any suggestions?
Just made this (made half the recipe) and I can't believe I have never made lemon curd before... it was so nice! So lemon-y and added some lime juice for extra tang :) thank you for this recipe! Definitely going to make this more often!
How didu halve it?
Hi Jemma,
I just made this and it is amazing...thank you! It sure has a bang. Loved how it smells good and when you taste it it's smooth and silky and then BANG you get a blast of lemon...LOVE IT!!!! Thank you I think you should post more often...lol...I too love your humor, accent and jokes. Thanks for all the great recipes.
I just made a batch-I think I pulled it a tad too soon, but the flavor is to die for. Best of all, it was super simple!
Hi Jemma! I need to make this recepie dairy free - what can I use instead of butter? Thanks! You'r the best!!
I tried this with oranges and it amazing! Does anyone know how long it will keep in the fridge? Or whether you can freeze it?
I’ve made a three citrus curd with oranges, limes, lemons. Delicious!
I just made this! It was so perfect!!! I added a teaspoon of flour to make it a little thicker but this is an amazing recipe! Thank you!!
This taste SO good! I love lemon 🍋 and it’s the first time I have done this and I will never stop 😁😁😁😁😁😁
Love the recipe. How long can you keep it in the fridge for? Thank you :)x
Just tried this, absolutely lush! 🍋☺️Thank you. Just wondering how long can you keep it in the fridge for?
I just made this. Amazing. How long can I keep it for before it goes off?
how long does this stay good in the fridge?
Just made this for the first time - excellent results. Really simple and was easy to do!
I make this 6 times a year it is the best thank you Gemma x
I looked through a dozen videos for lemon curd before I found one where I didn't want to punch my own face listening to the person. She was personable, funny and obviously loves doing this. Oh and it`s delicious. 5 stars would recommend.
For how long can it be stored in the fridge? I love lemon curd....
4 weeks or so.
Алексей Сокур thank you! I made it yesterday with honey, it tastes really nice 🙂
Jemma, this is now my go to for lemon curd! Thank you for the recipe.
Hi Jemma! This is a cute video and am looking forward to making this! I do have a question though. I would like to add this curd as a layer to a semifreddo. If I want this curd to set and not ooze out, should i add cornstarch to it to thicken it more or do you think it will be fine as is as a layer? I would greatly appreciate your input. Thank you!!
Jemma! Hi just a question. Can i put it in the freezer? how long do u think will it keep? ty
Jemma, hi :)
I would like to know how long do you cook the yolks.
I was watching your video, and I was under the impression that after the bain maire they got 'lighter' in color. You say that it takes aprox. 5 minutes ; Since mine wouldn't get 'lighter', I cooked then almost 10 min. before giving up and continuing with the recipe. However, though the final taste was good, it was not 'spreadable'.
Can you 'overcook' the yolks ? And as a result the curd gets too thick ?
And thanks for all the delicious recipes !
I recently spread some fridge-cold Swiss meringue buttercream (your recipe) and homemade lemon curd on an English muffin and it's my fav thing EVER!!! YUMMM!
Hi Jemma, I'm from Germany and did not know what lemon curd is and so I gave it a go! It is so yummy and I already know that this wasn't the only time that I made lemon curd :-)
Thanks! If I finish it in the evening, can I store it in room temperature overnight to cool down?
Hello Jemma. Thanks for the recipe. I find the curd too tart/sour. Is there a way to salvage / reduce the sourness? Please help
This recipe is super easy and super effective! I didn't do the bain marie part and immediately put in on the stove whisking quickly and in 7 mins it was ready to go.
I love the lemon Curd ..spl the one from Trader Joe in NYC...where I use to live for long time/my second Home. ...
I totally love Lemon Curd between layers of cake. It's the best.
CupcakeJemma I just tried making them but mine did not turn to a pale yellow. Rather it look like still orange although the mixture had turned to similar consistency that you have mentioned.
Made this today and it was absolutely delicious!! i had 4 slices of bread with it so far, super yummy! Thanks jemma!! X
Hi guys! Do I have to wait for the mixture to cool down first before I add in the cold chopped butter? Or its ok to take it off the bain-marie and immediately add in the butter? :) Thank you in advance
Hey Jemma! Can I add vegetable shortening or any other fat instead of butter to make the curd dairy-free? :)
Hi Jemma, I just tried ur grandma's lemon curd ( as odd as this may sound, I've never tasted that before ! ) .....IT TASTE HEAVENLY. A big kiss & even greater to hug 🤗 I just love it. Ur grand ma has fairy fingers . I'm licking my mixing bowl & spatula !
Hi Jemma, if we would want to make half of the batch, how many yolks go in there then?
thank you! really good.. I'm so grateful for grandmas recipes!!!
I just made it and it tastes awesome!!!! Thank you Gemma for the recipe!!! 😍😍
A natural comedienne...and the curd is de-mystified and looks lovely.
Amazingly, I've not seen this video before, even though I love your videos and I love lemon curd! But I'm a huge fan of this style. I like your vids now, but I'm really digging this super relaxed and casual style. The kitchen looks so cozy, I love the puns and the fun editing, and of course, your dog!
👍👍👍👍
JEMMA U ROCK!!!! Can I keep the measurements the same and swap out lemon for other fruits like tangerine, lime or even raspberries?
Crystal Downs that sounds fabulous! Raspberry, oh my! Another commented he used grapefruit. Sounds delish!
I'd like to make orange curd. Did you try different fruits? If so, how did it turn out?
Made this today, best lemon curd ever! Many thanks to you and your Grandmother x
I used your recipe, but to slim it down a bit, I only added 2 eggs instead of extra 5 egg yolks. It turned out a bit more transparent but the flavour was on point. Thanks!
Omg... Just tried this easy to follow recipe but the curd got a metallic taste 😓 I used a glass bowl and a metal whisk to make them. Do u guys think if I used a wooden spoon to stir would be a better idea? Can bear to throw this metallic tasting lemon curd away. Hope adding bits of milk helps?
I loved it! I almost died because I was actually whisking it to thicken so it creates a thick cream to spread as a filling on a cake. I have to say though, I would definately do it again. Turned out absolutely fantastic!
This tastes AMAZING! However, I was wondering if there was a way to make a smaller batch. The quantity of eggs in this recipe makes it difficult to reduce...
Maybe weigh the 5 eggs yolks than half, not sure.
Hey Jemma, I've made the Lemon Curd a couple of hours ago. I have to say it tasts so gorgeos, my mouth gets watery every time I take a bite ;-)))
Can I use this in a meringue and do I have to make it with the blind baked pastry or can I just put it into the crust and topp with the meringue
Just made my first recipe from cupcake jemma. Have watched at least 10 videos and desperately need occasions to make all that jummy sruff. ☺️😋
Hi Jemma, could you share approximately how heavy is each egg that you've used?