How to Make Lemon Curd

5 from 5 votes

How to make lemon curd? With my tried and tested lemon curd recipe it’s quicker & easier than you think. All it takes is 4 ingredients and under half an hour of your time! After that you’ll never go back to shop bought version ever again!

Course Breakfast, Dessert

Cuisine British, International

Keyword lemon curd

Prep Time 10

Cook Time 15

Total Time 25

Servings 1 tablespoon servings

Calories 67kcal

Author Jo Allison

Equipment

Ingredients

Juice and zest of 2 lemons buy unwaxed lemons if possible
2 large eggs lightly beaten
1 egg yolk
150 g caster or golden caster sugar
100 g unsalted butter cubed

Metric - US Customary

Instructions

Place all ingredients in a pan over a low heat or alternatively in a heatproof bowl placed over a pan with simmering water (bain-marie method). Make sure the bowl doesn’t touch the water.
Stir all ingredients together continuously until all combined and butter melted using balloon whisk.
From this point keep whisking the mixture gently for 7-10 minutes (slightly longer if using bain-marie method) until it starts to thicken. It should have consistency of slightly thicker custard and it will thicken even more once cooled.
Remove from the heat and pour into hot, sterilised jars and put on the lid whilst still hot.
It will keep in a fridge for good few weeks.

Notes

Nutritional information is per 1 tablespoon serving, is approximate and should be treated as a guideline only.
To sterilise jars simply wash them in hot soapy water and dry stood up in a clean baking tray in the oven preheated to 150°C for 10-15 min. The jars should be straight from the oven when you pour in your hot lemon curd.
Lemon curd should be kept in the fridge where it will last sealed in sterilised jars for up to 3 months. Once opened, use within 1-2 weeks.

Nutrition