Lemon curd

Lemon curd

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(32 ratings)

Prep: 10 mins Cook: 15 mins


makes 1 200g jar

There’s nothing quite like a simple, zesty, homemade lemon curd. Perfect on toast, scones, hot buttered crumpets or rippled through ice cream

Nutrition and extra info

  • Easily doubled
  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal50
  • fat3g
  • saturates2g
  • carbs6g
  • sugars6g
  • fibre0g
  • protein1g
  • salt0.07g
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  • 2 lemons, zest and juice



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 100g caster sugar
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.

  2. Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into sterilised jars. Keeps in the fridge for up to 2 weeks.

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Comments, questions and tips

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Darcy Reynolds's picture
Darcy Reynolds
28th Feb, 2019
Tastes even better than the store bought lemon curd!
Katie henderson's picture
Katie henderson
26th Nov, 2018
So quick and easy and lovely and tart! Used mine for a lemon drizzle birthday cake. Sandwiched it in the middle then covered the cake in white chocolate ganache and strawberries. Looked beautiful and the tartness balances the sweet white chocolate perfectly.
2nd Apr, 2018
Excellent recipe. Tastes great not to sweet and just the right consistency.
1st Apr, 2018
Tastes delicious but it isn’t the right consistency. Way too runny. Didn’t set or thicken up really. Other recipes use more egg yolk than this one maybe that’s why. Will use another recipe next time.
3rd Feb, 2018
Really brilliant, quick and easy recipe to make delicious lemon curd. I too took off the heat to cool for about 5 minutes so the eggs did not scramble, good tip. Increased recipe by 1/3 made one full jar. Last for 2 weeks in the fridge, not a hope far too moreish.
31st Jan, 2018
Very good! It thickened very fast after adding the eggs, only 2-3 minutes in my case.
22nd Dec, 2017
This is delicious and a really simple recipe. My only issue was that on my first attempt when I added the eggs the whites cooked almost instantly so I had to chuck it, luckily I had the ingredients for a second batch, this time I took the bowl off the heat for a couple of minutes after the butter had melted to cool then added the eggs gradually whisking them in as I added them and it worked perfectly.
19th Nov, 2017
I made this as a topping for lemon cheesecake. It worked out perfectly first time and was delicious. Will definitely make again.
13th Aug, 2017
Just made this and it's a bit too sharp. A guide to how much juice two lemons should yield would be helpful. I think my lemons yielded too much juice.
19th Jun, 2017
Best thing ever


23rd Dec, 2018
Has anyone tried keeping the zest in? I feel like that would be nice and wondering whether it would make it go off quicker or if it would just be a weird texture.
goodfoodteam's picture
23rd Dec, 2018
Thanks for your question. Straining the curd also smooths the texture but you can leave it unsieved with zest in if you prefer.
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