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


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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

How to Make Lemon Curd


  • 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.

Printable Recipe Card

About Lemon Curd

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

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