Lemon Curd

Clare Chambers


Lemon Curd or lemon cheese has been around in Britain since the mid 1800's. As a child I ate it spread on bread or toast at tea time. You can use it in all sorts of sweet treats; tarts, puddings, tray bakes, ice cream cakes etc...

This recipe is simple to make - all ingredients into one bowl and tastes 100 times better than any you could buy in a supermarket. Whilst it is sweet it still manages to pack a big lemony punch and is a particular favourite of friends and colleagues.

☆☆☆☆☆ 0 votes
4 x 8oz jars
30 Min
30 Min
Stove Top


11 1/2 oz
golden caster sugar (superfine in the usa)
lemons - juiced and finely grated zest
4 oz
butter, unsalted - cut into small pieces
eggs, lightly beaten


1You will need to use a bain marie or a large bowl over a pan of simmering water. The bottom of the bowl should not touch the water.
2Put all the ingredients (sugar, lemon juice, lemon zest, butter and eggs) into the bowl and using a wooden spoon stir continually until the mixture is thick and coats the back of the spoon.
3Pour into sterilised jars and seal. Leave to cool fully before labelling.

This lasts 6 weeks if stored in a cool place. I will add that a friend mentioned the other day she has only just finished a jar I gave her in June. She opened it in June and has stored it in her fridge, between uses since then.

About Lemon Curd

Course/Dish: Spreads, Jams & Jellies
Main Ingredient: Fruit
Regional Style: English