Lemoncurde - This lemon cream sends the taste buds to a party!

Lemoncurde is a wonderful combination of sour and sweet!


medium jam jar
  • 3 pcs egg yolks
  • 1 pcs egg
  • 120 gram lemon juice (about 4 lemons)
  • 120 gram sugar
  • 2 pcs lemon zest (only the yellow on the peel)
  • 100 gram real butter

Lemoncurde or lemon cream which may be the correct Norwegian name, tastes incredibly good! It is almost dangerous to have a glass with this standing in the fridge. It can be used in desserts, with biscuits or perhaps best for breakfast with freshly baked scones. I have tried a lot back and forth to find the best recipe for Lemoncurde and here I share it with you. It is best to use good quality organic lemons.

Step 1

Start by measuring all the ingredients except butter and add to a steel- or glass bowl. To make this sauce, heat it in a water bath. A water bath means that you put a bowl over a pot of boiling water. It is important that the bowl is not in contact with the water.

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Step 2

Stir regularly while the liquid in the bowl is heating up. When it gets hot, it thickens and becomes a smooth and fine cream. Then take the bowl off the heat and continue whipping for a few minutes.

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Step 3

Whisk butter into cold cubes and pour onto a jam jar. Leave the lid open until the lemon cream has cooled down before closing the lid and putting it in the fridge.

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Step 4

Lemoncurde stays well in the fridge for up to 2 weeks if you can wait that long. Good luck.

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