Lemon curd

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 3

By Dreyfus

(2 Votes) 2


  • 230g unsalted butter cut into lumps

  • 340g golden caster sugar

  • 4 large eggs

  • 4 large lemons juiced and zested


  1. Whisk eggs in a heavy-bottomed saucepan, then add the rest of the ingredients and whisk continuously using a balloon whisk over a low heat until the mixture thickens – about 7-8 minutes. Lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk.
  2. Now pour the lemon curd into the hot jars (small ones are best) filling them as full as possible, cover straight away with waxed discs, seal while it is still hot.

Handy Hint

Keep opened jar in the fridge and maybe reduce quantities to 3 eggs, etc so to make fresh curd often rather than having it hanging about. It won't though - it's delicious!

Additional Information

  • sauce

  • Make Ahead

  • Jam and chutney

  • lemon

  • Low fat

Avg. user rating:


Rate this recipe

Your comments

  • thelma2008 01/04/09 07:15

    Made loads of this for the local church fete and it was very popular, a couple of people have asked for the recipe.

  • Dreyfus 16/10/08 14:33

    Delicious swirled into plain or Greek yoghurt for a quick and easy pud. Or put a teaspoonful into little pastry cases - if you add an egg yolk to the pastry instead of water (makes it light and crisp) then you have an egg white left to whisk with some sugar - top the tarts with this - bake a few minutes - little lemon meringue tarts, incredibly moreish!