Lemon Curd


Use this lemon curd as a luscious filling for sponge cakes, to spoon over meringues and top with fresh strawberries, or as a spread on scones or toast

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  • Makes 500g (1lb 2oz)

  • Prep time 10 mins

  • Cooking time 20 mins

  • Total time 30 mins


  • 3 eggs
  • 1 egg yolk
  • 125g (4 ½ oz) caster sugar
  • 3 unwaxed lemons, zest finely grated and juice
  • 125g (4 ½ oz) unsalted butter, cut into small cubes

you will need
  • sterilized jars
  • lids


Unwaxed lemons are more expensive as their shelf life is not as long, but the flavour is superior.


  1. Place the eggs and egg yolk in a heatproof bowl and whisk together. Add the remaining ingredients. Place the bowl over a pan of simmering water and whisk until the mixture is thick and smooth. Remove the bowl from the heat.

  2. Pour into sterilized jars and seal. Store in the fridge.