Lemon curd

(4 ratings)

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lemon curd
lemon curd
  • Makes: 3 small jars

  • Prep time:

  • Cooking time:

  • Total time:

  • Costs: Mid-price

Woman's Weekly recipe Ideal for spreading over toast or filling cakes, tangy lemon curd isn't as hard to make at home as you might think - give it a go!


  • 125g (4oz) butter
  • 175g (6oz) caster sugar
  • Finely grated rind and juice (150ml/1/4 pint) of 2 large lemons
  • 2 medium eggs, roughly beaten

Once opened, store the jar of curd in the fridge


  1. Put the butter, sugar, lemon rind and strained juice in the top of a double saucepan over simmering water, or in a glass bowl over a pan of simmering water. Stir until the sugar dissolves and the mixture is hot, but not boiling, then stir about half a cupful of this on to the beaten eggs.
  2. Pour the egg mixture into the buttery mixture and stir continually over the heat for 6-8 minutes, or until it thickens. It should coat the back of a wooden spoon.
  3. Pour the lemon curd into small, sterilised jars. Seal, label and store in a cool place.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 27(kcal)
  • Fat 1.0g
  • Saturates 1.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(4 ratings)

Your comments


Great recipe, very easy to make and tastes amazing. Also spread it on lemon drizzle cake. Yum!

Lindsey French

Easy to make and tastes good too x


Excellent recipe, works well and it's explained clearly, easy to follow. Will be using it to fill a lemon poppy seed cake.

Charlotte Gunn

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