Go Back
+ servings

Lemon Curd

How to make delicious, smooth lemon curd, plus lots of extra tips and tricks to get it just perfect.
Cuisine British
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 350 ml (approx.)
Calories 79kcal
Author Charlotte Oates


  • 4 medium eggs
  • 200 g caster sugar
  • 4 lemons juice and zest
  • 100 g unsalted butter


  • Finely grate the zest of 4 lemons and squeeze the juice.
  • Cut the butter (100g) into cubes.
  • Lightly beat the eggs (4 eggs) and place them into a saucepan with the caster sugar (200g) and lemon juice and zest.
  • Place the pan on the hob over a low heat. Mix together all of the ingredients and then keep whisking regularly until the curd has thickened. It should leave a coating over the back of the spoon when lifted out.
  • Once thickened, remove the lemon curd from the heat. Add the butter and whisk until the butter has melted.
  • Allow the lemon curd to cool completely before using. You'll find that it will thicken as it cools.
    If you prefer your lemon curd completely smooth (with the zest removed) - store it with the zest left in and then pass it through a sieve just before you want to use it. This will allow the maximum zesty flavour to infuse into the curd.



Calories: 79kcal | Carbohydrates: 9.1g | Protein: 1.1g | Fat: 4.3g | Saturated Fat: 2.4g | Fiber: 0.1g | Sugar: 8.8g