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Homemade Lemon Curd

Homemade Lemon Curd

Creamy, silky and zingy homemade lemon curd
Course Dessert
Cuisine British
Keyword Curd
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 425 grams (approx)
Calories 174kcal
Author thebakingexplorer


  • 150 ml Fresh lemon juice (approx 4 lemons)
  • The zest of 1 lemon
  • 150 g Caster sugar or granulated
  • 2 Eggs large
  • 2 Egg yolks
  • 100 g Butter unsalted, cold


  • Add the lemon juice, lemon zest, caster sugar, eggs and egg yolks to a pan or pot. Whisk everything together
  • Make sure you have your butter weighed out and ready (if your kitchen is warm, put it in the fridge to keep cold)
  • Place the pan on the hob/stove on a low heat
  • As the mixture heats, stir it gently but continuously. It will take around 5-8 minutes to thicken
  • To test that it's thick enough dip a wooden spoon into the mixture. Then run a line with your finger through the liquid on the spoon. If the line stays then you can take the pan off the heat. If the other liquid on the spoon drips into the line, you need to heat the mixture for longer
  • When it's ready, remove it from the heat and add the butter straight away, stir the mixture until the butter melts and combines
  • Pour the lemon curd into a bowl (you can sieve it at this stage if preferred or necessary) and cover with cling film so that the cling film directly touches the top of the curd, put it in the fridge to cool down fully
  • Store in an airtight container in the fridge for 1-2 weeks, or in the freezer for up to 3 months



Serving: 25g | Calories: 174kcal | Carbohydrates: 18g | Fat: 29g