Lemon curd recipe

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3 small jars


20 min


10 min

Nutrition per portion

Calories 27 kCal 1%
Fat 1g 1%
  -  Saturates 1g 5%

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


  • 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.

  • 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.

  • Pour the lemon curd into small, sterilised jars. Seal, label and store in a cool place.

Top tip for making Lemon curd

Once opened, store the jar of curd in the fridge

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