Rich and creamy lemon curd

    4 hours 20 min

    This lemon curd is lovely and creamy. It's perfect for topping scones or as a filling for sponge cake. Delicious!

    26 people made this

    Serves: 10 

    • 3 eggs
    • 200g caster sugar
    • 80ml lemon juice
    • 60g butter
    • 2 teaspoons lemon zest

    Prep:10min  ›  Cook:10min  ›  Extra time:4hr chilling  ›  Ready in:4hr20min 

    1. Whisk eggs, sugar and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
    2. Drain through a sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the fridge until it has thickened, about 4 hours.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (66)


    I made this in the microwave, it came out perfect ! I just got all my ingredients hot first in the microwave, approx 1 1/2 minutes, kept stirring in .30 minute intervals, then beat my eggs in a separate bowl and slowly added the hot mixture while stirring the eggs, , keeps the eggs from cooking into scrambled eggs !! Once i had it all added together popped it back into the microwave and kept cooking in .30 minute intervals until it was creamy and thick , : )  -  13 Nov 2012  (Review from Allrecipes US | Canada)


    I doubled this and used store-bought lemon juice as opposed to freshly squeezed lemons and it was fabulous (and so darn easy!).  -  14 Sep 2012  (Review from Allrecipes US | Canada)


    Great to use as a filling for cannoli shells. They were a hit at my house!  -  01 Oct 2012  (Review from Allrecipes US | Canada)