Homemade Lemon Curd


Makes approximately 300ml. 


  • 180ml of freshly squeezed lemon juice (approximately 4 lemons)
  • 1 tbsp lemon zest
  • 150g caster sugar
  • 80g unsalted butter (room temp)
  • 3 whole eggs & 2 egg yolks (lightly whisked using a fork)


  1. Add the lemon juice, lemon zest, caster sugar and unsalted butter into a heatproof bowl. Put the bowl over a pan filled with gently simmering water (bain-marie), making sure the bottom of the bowl is not touching the water.
  2. Stir the mixture every so often until the butter has completely melted and incorporated.
  3. Take the bowl off the heat and leave the mixture to cool for a few minutes prior to adding the eggs (this will prevent them from becoming scrambled).
  4. Once your mixture has slightly cooled place the bowl back on to the pan over a low heat and add the eggs gradually.
  5. Constantly whisk until the mixture has thickened and coats the back of a spoon or spatula (approximately 5 – 10 minutes).
  6. Remove from the heat and immediately pour the curd through a fine-mesh sieve to achieve a smooth texture.
  7. Cover with cling film and refrigerate for 3 hours until the curd has fully cooled.
  8. Pour into a sterilised jar and keep in the fridge for up to 1 week.


  • If you prefer a sweeter lemon curd feel free to add up to an additional 50g of caster sugar to this recipe.
  • When making the lemon curd be sure to use a low-heat, this will help stop the curd from boiling and splitting.
  • Once you have added the eggs do not be alarmed if your curd has one or two bits of egg white, this is totally normal as egg whites cook at a much quicker rate. Taking the bowl off the heat prior to adding the eggs in will help to prevent this from happening. However, be sure to sieve your curd at the end to guarantee a silky smooth result.
  • When covering prior to refrigeration, ensure the cling-film is directly touching the surface of the curd to stop a skin from forming.
  • To sterilise your jar, wash with hot soapy water and then place the jar onto a baking tray into a pre-heated oven at 160°C for 10 minutes.
  • This curd can also be frozen and kept for up to 1 month in the freezer.

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