Lemon Curd


  • 3-4 Tbsp lemon zest (rind)
  • 1/2 cup freshly squeezed lemon juice (2-3 large lemons)
  • 1 1/2 cups granulated sugar
  • 6 Tbsp salted butter, cut into pieces
  • 3 eggs, lightly beaten
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  • 1. Remove the zest from the lemons using a zester or peeler (be careful to avoid getting any of the white pith). Juice the lemons then place juice, zest and sugar in a medium sized saucepan and heat over medium-high heat stirring to combine.

  • 2. Bring to the boil; reduce heat to medium-low and simmer for 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature. Beat eggs into cooled lemon mixture until well blended.

  • 3. Return to heat and cook over medium low heat, stirring constantly for 10-15 minutes or until mixture thickens and coats spoon. Do not let the lemon curd boil, as it can cause the mixture to curdle.

  • 4. Remove from heat. The lemon curd will continue to thicken as it cools.

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