Lemon curd



  • 40 g corn flour
  • 150 g powdered dextrose
  • Lemon zest from one lemon
  • 120 ml lemon juice (ca. 2 lemons)
  • 240 ml water
  • 3 egg yolks
  • 15 g butter



  1. Put the corn flour, dextrose, lemon zest and lemon juice in a pan and stir thoroughly
  2. Add the water and boil the mixture on middle heat until it goes thick
  3. Take the pan from the heat
  4. Quickly beat in one egg yolk at a time until they are well mixed in
  5. Add the butter and beat further
  6. Pour the lemon curd into a sterile vessel and store in the fridge
  7. Enjoy! ;)