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 😅
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!
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.
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!
@@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!
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 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! 🌻😊
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.
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 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’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.
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!
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.
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!
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.
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'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.
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.
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!
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 !
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 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.
Well, WOW. Just WOW. I try a lot of TH-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 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 😁
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! 👍👍👍👍
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 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 did your recipe and its luscious and delicious!!! super super easy! ●1st time making ANY TYPE of curd ●1st time using a baine marie ●1st time making lemon curd.❤❤❤❤
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!
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 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 ☺️
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'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 :-)
I made this today, following the recipe exactly, and it is amazingly easy to do and tastes wonderful. I will never ever buy lemon curd from a shop again.
Lemon curd frenzie, on porridge, with cream in a cake, on toast and a sneaky spoonful while no one is looking. Thank you so much for a sunshine weekend.... Oops none left. Oh well have to make some more.
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?
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...
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.
It's Wonderfull! Did som yesterday and making som more to day. A was silly to let My mom and sister to taste some and the wanted some to take home so now I dont have any 😉Love frome Sweden. ( Love your videos jemma, next time I'm in London, I Will come to your shop and by some cupcakes)
Just made it for my mum as a christmas present and it looks and tastes fantastic. So easy and gorgeous. I'm really excited about what she is going to say :) Thank you, Jemma!
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
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....
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
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'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 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.
i swear everything i make from jemma comes out perfectly now i use ur recipes in my business ur awesome thanks
Indeed everything we bake with cupcake jemma works 100%!!! Love your zesty spirit Jemma! God bless.
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!
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
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 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! 🌻😊
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.
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 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.
Hey, Jemma, another successful batch of sunshine. Ten years after. I am totally grateful to you!
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.
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!
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.
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 subscribed the second you said, "It's a fine mesh you've gotten me into."
I love your personality.
"Well this is boring. Go watch my sleeping dog instead"
Two boring scene
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
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!
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 :)
Thank you, Jemma, this is the 10th time that I made your lemon custard. Never failed!
Love your grandma’s recipe, your bubbly personality &your beautiful♥️
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.
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.
So much more vibrant in color than store-bought. Wow.
I absolutely love that kitchen. And Gemma is lovely.
I've done this recipe a few times, it's foolproof. Made some really nice meringue lemon tarts with this.
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.
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.
What an incredible yellow color! Never tried lemon curd. Looks lovely.
I totally love Lemon Curd between layers of cake. It's the best.
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 taste SO good! I love lemon 🍋 and it’s the first time I have done this and I will never stop 😁😁😁😁😁😁
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 !
I’ve made a three citrus curd with oranges, limes, lemons. Delicious!
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!
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
Totally going to make this! THX I love lemon curd!
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.
Well, WOW. Just WOW. I try a lot of TH-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!
A natural comedienne...and the curd is de-mystified and looks lovely.
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! It was so perfect!!! I added a teaspoon of flour to make it a little thicker but this is an amazing recipe! Thank you!!
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!
👍👍👍👍
Absolutely loved this recipe an explaining the do's an don'ts can't wait to try this.
You deserve a Nobel prize for this recipe!
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.
Just made my first recipe from cupcake jemma. Have watched at least 10 videos and desperately need occasions to make all that jummy sruff. ☺️😋
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.
As I said, divine! Thank you, Jemma!
I just made it and it tastes awesome!!!! Thank you Gemma for the recipe!!! 😍😍
Just finished having a fresh slice of bread with this delicious home made lemon curd…it was fantastic! Everyone, go try this at home!
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!
The best lemon curd I've ever made ❤️❤️❤️ thnx soo much it's amazing ive make this recipe few times now and its just the best
❤i did your recipe and its luscious and delicious!!! super super easy! ●1st time making ANY TYPE of curd ●1st time using a baine marie ●1st time making lemon curd.❤❤❤❤
I finally did it for the filing of the cake : DELICiOUS!
I love the lemon Curd ..spl the one from Trader Joe in NYC...where I use to live for long time/my second Home. ...
the colour is beautiful so much better than the ones in the shops
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?
Jemma, this is now my go to for lemon curd! Thank you for the recipe.
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!
Made this today, best lemon curd ever! Many thanks to you and your Grandmother x
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
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 👌👌👌
Hi! I'm from 🇪🇸 and I've made lemon curd following your grandma's recipe. It tastes wonderful. I didn't sieve it bit I hope it doesn't mind...💃💃💃💃
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 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!
I made this yesterday for a lemon blueberry cake i made and it was so good. I now want to get more lemons and make some lemon merengue tart cups
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'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 :-)
I make this 6 times a year it is the best thank you Gemma x
Just made this for the first time - excellent results. Really simple and was easy to do!
I made this today, following the recipe exactly, and it is amazingly easy to do and tastes wonderful. I will never ever buy lemon curd from a shop again.
Made it!! 🍋 it’s so simple and yummy!!
Thank u for this phenomenal recipe
Lemon curd frenzie, on porridge, with cream in a cake, on toast and a sneaky spoonful while no one is looking. Thank you so much for a sunshine weekend.... Oops none left. Oh well have to make some more.
Super easy and super delicious. Step 1 of Sally's lemon and blueberry cupcakes complete
You are such a good artist/bakery I love your videos and I love your food because FOOD IS LIFE
Love lemon curd on scones and toast - never made it myself before, now I have no excuse!
I’ve just made this for my hubby... it tastes gorgeous. Unfortunately I don’t eat curd, but I did try it 😁
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?
Awesome, it's so yummy, never ever had lemon curd before and now I love it so much. Looking forward to try combined with cupcakes and cakes.. 👍👍👍
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.
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.
How long will this keep and does it have to stay in the fridge. Thanks.
Best lemon curd recipe ever, thank you ❤🌹
It's Wonderfull! Did som yesterday and making som more to day. A was silly to let My mom and sister to taste some and the wanted some to take home so now I dont have any 😉Love frome Sweden. ( Love your videos jemma, next time I'm in London, I Will come to your shop and by some cupcakes)
Made this today and it was absolutely delicious!! i had 4 slices of bread with it so far, super yummy! Thanks jemma!! X
Just made it for my mum as a christmas present and it looks and tastes fantastic. So easy and gorgeous. I'm really excited about what she is going to say :) Thank you, Jemma!
I haven't seen you in a whiiiiile. So glad to have found you again. 😊
thank you! really good.. I'm so grateful for grandmas recipes!!!
I LOOOVVVEEEEEE YOUR KITCHEN!