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Lemon Curd

A recipe from

Lemon curd is one of my absolute favourites. I can literally devour it any time, with almost anything. My favourite cake to make at the moment combines courgette, lemon curd and Mascarpone.  More about that later…

But first I will share my lemon curd recipe with you. The thought of someone buying it breaks my heart. So simple and so sublime.

Lemon Curd


  • Juice and zest of 4 medium-sized lemons
  • 3 eggs
  • 100g butter
  • 250g castor sugar

Cook the lemon zest, juice, butter and sugar in a heavy-duty pot, until the sugar has dissolved.

Add the whisked eggs slowly and lower the heat. Keep whisking until the curd has thickened. Do not boil.

Strain the curd and refrigerate when cool. The curd should sit overnight before use.

  • This recipe makes approximately 500ml of lemon curd. If the curd has been placed in a sterilized jar and refrigerated, it can keep for 3 months.