Lemon curd

Lemon curd

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(48 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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Helen Weeds's picture
Helen Weeds
2nd Jul, 2020
p.s. I also did not strain the curd - no need?
Helen Weeds's picture
Helen Weeds
2nd Jul, 2020
This was, quick, easy, enjoyable to assemble and absolutely delicious. I used a tablespoon more sugar. The best lemon curd I have ever tasted and the family loved it too! Thank you!
20th Jun, 2020
Didn't sieve this because I like having the zest included and you waste a lot as it goes through the sieve!
8th Jun, 2020
Excellent recipe, Much nicer than ANY shop bought ones. Even better than the farm shop versions. Try it !
17th May, 2020
Really easy and tasted really good. I did add a little more sugar about a table spoon. Think I may try with oranges, hope it works....
Bhavesh Madaan's picture
Bhavesh Madaan
15th May, 2020
Best ever lemon curd recipe i have ever read. This recipe is really great. Also here i have another lemon curd recipe. Check out the recipe here: https://www.foodybud.com/perfect-lemon-curd-recipe-the-recipe-critic/
11th May, 2020
So tangy. Much better than shop bought. I made this to use up a gift of fresh lemons. I kept to the recipe, but after reading other reviews I was careful when adding the eggs. I didn’t let the lemon juice mixture get to hot and added eggs as soon as butter had melted. I had no problems with this. I did sieve the zest out, but it was hardly worth the effort. It’s so yummy. Certainly won’t last two weeks in my house either.
skerries's picture
29th Apr, 2020
This is lovely and so easy to make. I will make this again
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.


16th May, 2020
Hi anyone tried this using oranges, cannot find a really good orange curd recipe.
lulu_grimes's picture
19th May, 2020
HI, You have to use some lemon juice or you don't have enough acidity, we haven't tested the recipe with orange as well but you could try it with 1 lemon and 1 small orange, or a large orange and half a lemon. Please let us know if you do try it. Thank you, Lulu
Варя Зароченцева's picture
Варя Зароченцева
6th May, 2020
Can I put only one lemon? I know that in that case I have to get a half of other ingredients too)
lulu_grimes's picture
11th May, 2020
Hi, We haven't tested this with one lemon but you should be able to. It is often harder to use fewer ingredients so be careful the mixture doesn't overcook. Lulu
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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