Lemon curd

    16 min

    Wonderfully tart, classic lemon curd.

    452 people made this

    Serves: 12 

    • 180ml fresh lemon juice
    • 1 tablespoon grated lemon zest
    • 175g sugar
    • 3 eggs
    • 125g unsalted butter, cubed

    Prep:10min  ›  Cook:6min  ›  Ready in:16min 

    1. In a 2 litre saucepan, combine lemon juice, lemon zest, sugar, eggs and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
    2. Pour into sterilised glass jars, seal and leave to cool completely. Store in the fridge.


    This should keep for 1 month in the fridge.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews in English (316)


    Question, can you pot this like jam? if so does anyone know how long it can be stored for?  -  29 Mar 2010


    how long does this keep for? Does it need to be refrigerated? thanks x  -  06 Dec 2010


    This recipe I just made 20 minutes ago and it is so easy and almost ready but still warm. Not sure if I can wait until the curd is cold to put on my toast. Superb! Being a lemon freak though, I put in 2 tablespoons of zest. Wow. Right up my alley........ Perfect!  -  22 Mar 2012