Go Back
+ servings
a jar of lemon curd
Print Recipe
No ratings yet

Lemon Curd

Homemade lemon curd, smooth, sweet and creamy with a lovely lemony bite.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Jams / Sauces
Cuisine: British
Servings: 1 Liter (approx 60 tablespoons)
Calories: 31kcal
Author: Emma


  • 3 unwaxed lemons
  • 200 grams caster sugar (1 cup)
  • 115 grams Unsalted butter - diced (1 stick)
  • 2 large eggs
  • 2 large egg yolks


  • Grate the rind of the three lemons into a medium sized heatproof bowl.
  • Then juice the lemons and add the juice into the bowl.
  • Set the bowl over a pan of warm water and add the sugar and butter. Gently stir until the sugar has dissolved and the butter has melted.
  • Mix the eggs and the egg yolks together.
  • Add the eggs to the mix through a sieve. This is important to do, as it will take out any of the unwanted egg membrane and give you a smoother mixture.
  • Whisk the mixture over a medium heat until it starts to thicken.
  • Keep stirring until the mixture sticks to your spoon. You will get the feel for when it is done.
  • Pour the warm lemon curd into a warm sterilised jar and seal while still warm, and allow to fully cool down.
  • This can be stored in a dark cupboard unopened for up to 1 month. Once opened it must be refrigerated and eaten within 10 days.


Serving: 1tablespoon | Calories: 31kcal | Carbohydrates: 3.6g | Protein: 0.4g | Fat: 1.9g | Saturated Fat: 1.1g | Cholesterol: 17mg | Sodium: 14mg | Fiber: 0.1g | Sugar: 3.4g