Lemon Curd

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This is so quick to make and tastes so much better than shop bought, do remember however to keep it in the fridge.

Lemon Curd

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2 small jars
  • Difficulty: easy


  • zest and juice of 4 unwaxed lemons
  • 200g sugar
  • 100g butter
  • 3 eggs and 1 egg yolk


  1. Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn’t touch the water. Stir with a whisk or wooden spoon occasionally until the butter has melted.

  2. Beat the eggs and egg yolk with a fork, then stir them into the lemon mixture. Let the lemon curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.

  3. Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean jars and seal. It will keep for a couple of weeks in the refrigerator.

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