Silky Classic Lemon Curd
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A bright, velvety lemon curd with the perfect balance of tart and sweet. Gorgeous spread on toast, dolloped onto scones, swirled through yoghurt, or used to fill tarts and cakes. This classic recipe uses just four ingredients and comes together in under 20 minutes.
Cooking Ability Level
Prep
10 mins
Cook
15 mins
Serves
4
Difficulty
Easy
Budget
Cheap
Calories
320
Ingredients
- 3 large lemons, zested and juiced (about 100ml juice)
- 150g caster sugar (or white sugar)
- 3 large eggs
- 100g unsalted butter, cut into small cubes
1. Set a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. This is your double boiler — it keeps the heat gentle so the eggs don't scramble.
2. Add the lemon zest, lemon juice, sugar, and eggs to the bowl. Whisk everything together until combined.
3. Add the cubed butter to the bowl. Stir continuously with a wooden spoon or silicone spatula as the mixture heats up and the butter melts.
4. Keep stirring over the gentle heat for 10–15 minutes. The curd is ready when it thickens enough to coat the back of a spoon and holds a line when you run your finger through it. Don't rush this — low and slow is key.
5. Remove the bowl from the heat. If you want an extra-smooth curd with no zest, strain it through a fine sieve into a clean bowl or jar. If you love the zest texture, skip the straining.
6. Pour into a sterilised jar or bowl. Press a piece of clingfilm directly onto the surface to prevent a skin forming, then leave to cool. It will thicken further as it cools.
7. Once cool, refrigerate. The curd will keep in the fridge for up to 2 weeks in a sealed jar.
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Nutrition per Serving
320
Calories
5g
Protein
38g
Carbs
17g
Fat