Recipe: Lemon Curd

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  • grated zest and juice 4 large juicy lemons
  • 4 large eggs
  • 12 oz (350 g) golden caster sugar
  • 8 oz (225 g) unsalted butter, at room temperature, cut into small lumps
  • 1 level dessertspoon cornflour


  • Begin by lightly whisking the eggs in a medium-sized bowl
  • then add the rest of the ingredients
  • place the bowl over a saucepan of boiling water making sure the water does not touch the bowl
  • Now whisk continuously using a balloon whisk until the mixture thickens – about 7-8 minutes
  • Next, lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk
  • After that, remove it from the heat.
  • Now pour the lemon curd into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed disc
  • seal while it is still hot and label when it is cold.
  • It will keep for several weeks, but it must be stored in a cool place.


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