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Lemon Curd

How to Make Perfect Lemon curd

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: About 2 x 250g jam jars (about 2 cups) 1x


  • 180g white caster sugar
  • 100g salted butter
  • 3 large eggs
  • 1 large egg yolk
  • juice of 4 very ripe unwaxed lemons
  • zest of 1 lemon (optional)
  • 2 sterilized small jam jars


  1. Beat the sugar and butter with an electric mixer in a large bowl until slightly lighter in colour, a couple of minutes will do.
  2. Add the eggs and yolks, one at a time, beating for 30 seconds in between.
  3. Transfer this into a medium sized saucepan.
  4. Get a wooden spoon and add the lemon juice in stirring continuously. Don’t worry about the change in texture. Add the lemon zest now, if using.
  5. Place on a very low heat and keep stirring with the spoon until the mixture becomes smooth and thickens, about 10-15 minutes. You should feel some resistance against the spoon. The mixture will still be a bit runny, it’ll thicken up as it cools.
  6. Transfer to sterilized jars and keep in the fridge up to 2 weeks. Freezes well.