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Lemon Curd

Lemon Curd

Lemon curd is a custard-like spread or topping made with lemon juice and zest, sugar, egg yolks, and butter. There’s nothing quite like a simple, zesty, homemade lemon curd. It's pretty simple to make too, which is a bonus! Combine all the ingredients in a saucepan, cook over medium heat until the mixture thickens and bubbles. Voila! Perfect on toast, scones, hot pancakes or rippled through ice cream.

  • 2 lemons, zest and juice
  • 100g caster sugar
  • 50g butter
  • 2 eggs, beaten


  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. Make sure the mix isnt too hot when you poured the eggs in, otherwise you'll make some scrambled eggs...
  2. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.
  3. Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into sterilised jars. This homemade curd can keep in the fridge for up to 2 weeks.

1 comment

  • The best! So delish! Nice and quick with the quick yum microwave lemon cake. Thanks

    Susie on

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