Lemon Curd Pots
Brighten up your dessert table with these silky-smooth Lemon Curd Pots—a delightful combination of tangy lemon, velvety whipped cream, and optional crunchy biscuit crumble. In just 25 minutes of prep and cook time, this easy lemon dessert delivers a luxurious, no-bake treat perfect for any occasion. Featuring fresh lemons for a zesty flavor punch, and a sophisticated double boiler technique to create a creamy, custard-like curd, this recipe is as elegant as it is simple. Serve these individually in petite pots or glasses, garnished with fresh berries and crumbly digestive biscuits for added texture and flair. Perfect as a make-ahead dessert, these chilled Lemon Curd Pots are a citrus lover’s dream—refreshing, indulgent, and irresistibly good!
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Recipe Information
Ingredients
- 4 large Egg yolks
- 150 grams Granulated sugar
- 100 grams Unsalted butter
- 2 medium Lemons (zested and juiced)
- 200 ml Heavy cream
- 4 whole Digestive biscuits (for garnish, optional)
- 100 grams Fresh berries (optional, for topping)
Instructions
In a medium heatproof bowl, whisk together the egg yolks and granulated sugar until smooth and well combined.
Add the lemon zest and juice to the egg mixture and whisk until fully incorporated.
Place the bowl over a saucepan of simmering water (double boiler setup). Make sure the bottom of the bowl does not touch the water.
Add the unsalted butter to the bowl and whisk continuously. Cook gently for about 8-10 minutes, or until the mixture thickens enough to coat the back of a spoon.
Remove the bowl from the heat and allow the lemon curd to cool slightly. Once cooled, transfer the curd to a clean jar or container and refrigerate for at least 1 hour, or until fully chilled.
In a separate bowl, whip the heavy cream until it forms soft peaks.
Gently fold the whipped cream into the chilled lemon curd until smooth and fully combined. Be careful not to deflate the cream too much.
Divide the mixture evenly into four small dessert pots or glasses and smooth out the tops.
If desired, crumble the digestive biscuits on top for a crunchy garnish, and add fresh berries as a topping.
Chill the Lemon Curd Pots in the refrigerator for at least 30 minutes before serving for the best texture.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 77 mg | 3% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 43.8 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 122 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
