Homemade Lemon Curd

Homemade Lemon Curd

This homemade lemon curd recipe really takes some beating. Use it to fill a pavlova, as a cake filling or simple spread it on warm toast. It’s far tarter than any shop bought variety and far superior too!


  • Zest and juice of 3 large lemons (unwaxed)
  • 220g golden caster sugar
  • 6 large eggs
  • 150g unsalted butter - cut into cubes


Serves: 10

Diet: Gluten and Wheat Free

Cuisine: British

Type: Treats


Prep time: 10 mins Cook time: 20 mins

Place the grated lemon zest and sugar in a bowl. Whisk the lemon juice together with the eggs in a separate bowl and pour this over the sugar. 

Next add the butter and place the bowl over a pan of barely simmering water. Make sure the bowl doesn’t touch the water.

Whisk every now and then until the curd is thick and creamy; this should take around 20 minutes.

Allow the curd to cool and store it in the fridge for up to 5 days.

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