Lemon curd

Lemon curd

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(6 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 fruits…

  • 100g caster sugar
  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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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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
5th May, 2017
Keeps in the fridge for up to two weeks? Who are they kidding? It's hardly worth putting it in a jar. Gave a jar to a friend and she now says that's the only present she'll ever want. Only trouble is, she wants a bucket full..
25th Feb, 2017
It's my birthday on pancake day so I'm attempting a stacked pancake birthday cake this year. I'll use lemon buttercream and this lemon curd inbetween alternate layers with curls of white chocolate on top. I was worried the egg would cook too quickly when it hit the hot lemon mixture but it didn't. It was really simple and quick to make. My kids love it. Thank you BBCgoodfood!
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