Lemon curd

Lemon Curd

Try making your own zingy Lemon Curd. Simple to make and deliciously citrusy. Perfect for adding to many cakes and desserts. 

Lemon curd jars

I often make my own jams for using in cakes (or eating with a spoon!) but have never attempted a curd. I can’t believe how quick and simple it is to make. And unlike most shop-bought varieties actually tastes of lemons – hurrah!

Lemon curd in jars


Makes 2 small jars.

adapted from www.bbc.co.uk/food/recipes/lemon_curd_68499 


  • 2 lemons
  • 100g caster sugar
  • 50g unsalted butter
  • 2 large eggs


1. Sterilise jars by cleaning in hot, soapy water, then rinse well. Place the jars on a baking tray and put them in the oven to dry completely (120°C fan/140°C). Soak the lids in boiling water.

2. Zest and juice the lemons. Add this to a heatproof bowl along with the sugar and butter. Place this over a pan of gently simmering water, stirring occasionally until the butter has melted.

3. Whisk the eggs together then whisk into the lemon mixture. Continue to cook over the simmering water for 10-15 minutes until the curd has thickened. Whisk every so often.

4. Spoon or pour (I find a small jug useful) the hot lemon curd into the hot jars. If you put the lids on when the jars are hot, it will create a good seal.

Lainey x

P.S. Try this Lemon Cake, with my homemade Lemon Curd x

Lemon cake

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