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Lovely lemon curd recipe

Lovely lemon curd recipe

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  • Recipes
  • Dish type
  • Preserves
  • Lemon curd

Homemade lemon curd is quick and easy to make using 5 simple ingredients, creating a tangy and sweet topping for scones or croissants.

8 people made this

IngredientsServes: 48

  • 355ml freshly squeezed lemon juice
  • 6 eggs, beaten
  • 225g unsalted butter, softened
  • 200g caster sugar
  • 25g freshly grated lemon zest

MethodPrep:15min ›Cook:8min ›Extra time:30min › Ready in:53min

  1. Combine lemon juice, eggs, butter, sugar and lemon zest in a saucepan; cook over medium-low heat, stirring constantly, until lemon curd is thick and just beginning to boil, about 8 minutes.
  2. Remove lemon curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour lemon curd into sterilised jars; seal and store in the fridge.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (7)

by Annie

After my local grocery store had huge bags of lemons for only $1 per bag I had to find something creative to do with all those lemons. This was the perfect recipe. I couldn't believe it was so simple. Because I didn't have a zester I carefully peeled the zest off with a paring knife, being careful not to get the bitter white pith. After juicing the lemons I put 1/2 cup juice into a blender with the zest and liquefied it, then added it back to the pot of lemon juice. I carefully followed the directions but doubled the recipe. After the mixture thickened I poured it into canning jars and processed in a water bath canner for 20 minutes. I used 1/2 pint wide-mouth Ball canning jars. The result is incredible, tangy with a delightful rich sweetness. Better then the store bought imported curd I've been buying. I will always use this recipe and make my own from now on. I plan on giving the jars as Christmas presents with blueberry scone mix I will make myself. Thank you so much, Marti. Your recipe rocks!-09 Dec 2018

by arpcooks

I used the recipe exactly as it is. Perfection. After refrigerating it was a perfect thickness. Tart, delightful. Great use for my backyard lemons!!-26 Dec 2017

Lovely Buttery Lemon Curd recipe

I mentioned on Monday that I made a batch of lemon curd while my frustrating, sticky marmalade was boiling away.

Lemon curd is far easier and more fun to make than marmalade, and oh my wow, it’s delicious.

It doesn’t have a long shelf life though – what with the butter and the eggs – but I don’t mind having to make it regularly because it’s so quick and easy that it’s not a problem.

Compared to jams from foraged or grown fruit (where the only expenses are sugar, a tiny bit of spice & energy), this is expensive – lots of bought-in items. Using eggs from our own chickens, it worked out at about 70p a jar if we’d had to buy in good eggs, it would have been about £1 a jar – not break-the-bank expensive and it is very very nice, but not the cheapest either (the blackberry jam I made last autumn worked out at about 25p a jar since the only thing I had to buy was sugar). It’s a good way to use up egg gluts – something we’ll have to get more proactive with now the girls are laying more.

Buttery Lemon Curd recipe

5 large lemons
5 medium-to-large eggs
250g of butter (!), room temperature
400g of golden caster sugar
2tsp of cornflour

Makes just under 3lbs of lovely lemon curd


0. Prepare your jars: wash them in very hot soapy water then rinse them with clear water and put them in a low oven (160C/gas mark 3 max) for about 15 mins. As this recipe only takes about 20 mins max (depending on how fast you are at zesting and squeezing lemons!), it’s best to prepare the jars in advance.

1. Grate the zest from the lemons into a decent sized bowl then juice the lemons (through a sieve to catch pips and pulp) into the bowl as well. Add the sugar to the juice too, and stir it through so the sugar starts to dissolve.

2. Crack the eggs into a large saucepan (doesn’t have to be a stock pot or preserving pan – the heat is low and it doesn’t “spit”) and with the heat off, whisk them together using a big balloon whisk. If they’re fresh from the garden like ours, this may take a little while!

3. Dice the butter into small cubes then add to the pan. Whisking pretty much constantly, heat the butter and eggs over a medium heat until the butter starts to melt.

4. Add the lemon & sugar mix to the pan and sieve in the 2tsp of cornflour. Continue heating & whisking for about 5-6 minutes until the mixture thickens to a curd consistency (it’s pretty gloopy to start with but there is a point where it noticeably thickens).

5. Lower the heat to as low as it’ll go (or if you’re using a heavy pan, turn it off completely as it will stay warm enough) and continue whisking more slowly for another minute.

6. Pour into the jars and seal immediately.

7. Remember that the chef gets to lick the spoon.

Because of the eggs and the butter, it has a pretty short shelf life – most people advise keeping it in the fridge and using it within a few weeks. It’s so lush that it isn’t a problem to use it fast – well, it isn’t a problem except for all the butter! Mmm fattening.

Lovely Lemon Curd

Elegant, airy, creamy and smooth: the best combination of sweet and tart! You haven’t tasted lemon cake before, unless you’ve used homemade lemon curd between the layers! It’s also simply wonderful on biscuits, scones…or by the spoonful!


  • 4 whole Eggs
  • 2 cups Sugar
  • ⅛ teaspoons Salt
  • ¼ cups Butter
  • 2 Tablespoons Lemon Zest
  • ½ cups Lemon Juice (2-3 Fresh Lemons)


Zest and juice fresh lemons set aside. Crack eggs into a double boiler. Remove the chalazae with two spoons. Whisk together eggs, sugar and salt in a double boiler. Stir in butter, lemon juice and zest. Cook over medium heat until thick. This takes about 30 minutes with frequent stirring.

Cool to room temperature. Store in refrigerator. This recipe yields 1 1/2 cups of deliciousness, a dozen 2-tablespoon servings, or 24 single-tablespoon servings.

Spread over warm scones, dinner rolls or in between cake layers.

This recipe is not the least bit difficult, but it does require a double-boiler to prevent scorching and a little time baby-sitting it. But trust me, it’s well worth the wait!

Also makes fantastic BTS Teacher gifts, Christmas gifts and Hostess gifts.

Zest of 2 lemons in wide strips
Juice of 2 lemons, strained
6 Tablespoons Regular sugar
2 Large Whole eggs PLUS 3 large Egg Yolks
½ cup / 60 g Unsalted Butter

1. In a large heat proof bowl, combine the lemon zest & juice, sugar, eggs and butter and place over (not touching) gently simmering water in a saucepan.

Whisk steadily until the sugar dissolves and the butter melts, then continue to whisk until the curd coats the back of a spoon, takes about 3 minutes. Do not let the curd boil.

2. Remove from the heat, and using a rubber spatula, push the curd through a medium-mesh sieve into a clean, dry bowl.

3. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent skin from forming.

Poke a few holes in the plastic with the tip of a knife to allow the steam to escape.

8 Lovely Lemon Dessert Recipes

Lemons have a very distinctive sour taste, but that flavor sure does make a delightful dessert! Add some sweetness and you have a lusciously, sweet and sour treat. Any selection from this collection of lovely lemon dessert recipes will make your mouth tingle with excitement. Winter, summer, spring, or fall, lemon dessert recipes are sure to brighten-up any meal. Try our super moist lemon cake recipe, which uses shortcut, sugar-free ingredients, or a lightened-up lemon pie recipe. Bring one to your next potluck or make one of these lemon dessert recipes for an after dinner treat. We bet it'll bring a smile to everyone's face!

Share This Recipe

This isn't your ordinary lemon pie recipe. With the taste of tried-and-true lemon meringue pie, this Crustless Lemon Cream Pie is much simpler to make, and sure to work every time. That's why it's one of our favorite easy low-carb dessert recipes!

Bake up a batch of our Raspberry Lemon Mini Cheesecakes and find yourself immersed in tart citrusy flavor! These light cheesecakes are perfectly portioned and low-carb, so you won't feel guilty.

These Lemon Cream and Blueberry Parfaits are exactly what you crave when it's hot and sticky out. The citrus is so refreshing, and the blueberries provide plenty of good-for-you anti-oxidants. You can even enjoy this treat for breakfast!

This Lemon Cake is so tasty and beautiful, it's worthy of setting out on your prettiest cake stand or cake platter. This super moist lemon cake recipe is made with convenient sugar-free ingredients, so anyone watching their carbs and sugar intake can enjoy, too!

Many childhood memories include making homemade freezer pops in paper cups. Well, we came up with a light and healthy version so that you too can enjoy the summery taste of Lemony Freezer Pops anytime you'd like.

They just might kiss the cook when you bake up this diabetes-friendly Pucker Up Lemon Pie. Using a load of lighter ingredients, this one proves we can have our dessert and eat it too!

Lickety Split Lemon Oaties are a great change-of-pace cookie, especially when you're looking for something light but packed with flavor. They're low in sugar and calories, so go ahead and enjoy a sweet bite!

Using sugar-free pudding mix, along with sugar-free gelatin and skim milk make these Lighter Lemon Bars something you can feel good about eating. Plus, that lovely lemon flavor is hard to beat!

And if you love these lemon dessert recipes be sure to check out our collection of 12 Fruity Desserts!

Ingredients in French Lemon Tart filling

Here’s what you need to make the lemon curd filling for this tart.

Lemons – We use both lemon zest and juice for this recipe. You’ll need 2 normal size lemons, or 3 smaller lemons

Butter – Unsalted butter, cut into cubes so it melts more evenly

Eggs – Eggs are what sets the lemon curd filling into a custard. We’re using both whole eggs and egg yolks. Yolks add richness which gives the filling a nice and creamy mouthfeel and

Sugar – Caster / superfine white sugar is best, for ease of dissolving. However ordinary white sugar will work just fine here.

Lemon Curd Recipe

Great on bread or toast but don’t forget traditional curd tarts – they may not be fashionable but they are still delicious.

Try to obtain organic lemons as most pesticide residues are in the peel. Unwaxed lemons are better but if you can’t get them, wash well under hot water using a vegetable scrubbing brush to remove the coating before preparing.

When juicing citrus fruits, a few moments in the microwave will warm up the fruit making the juice easier to extract.

Important Note: Unlike store-bought curds with preservatives Fruit curds do not store for long because of the eggs. Best kept in the refrigerators and eaten within two or three weeks at most.

Because of the lightly cooked eggs in them, there are health implications and home made curds are probably best avoided by pregnant ladies, babies, younger children and the elderly or anyone who is at particular risk from salmonella. It is a very small risk, but nonetheless a risk.

Simple Lemon Curd

  • 1/2 cup fresh squeezed lemon juice
  • 1/3 cup granulated sugar
  • 2 eggs
  • 1 egg yolk
  • 2 teaspoon lemon zest
  • pinch of salt
  • 1 stick of butter, cut in half
  • You'll also need a fine mesh strainer

Whisk together lemon juice, sugar, lemon zest, eggs, egg yolk, and salt together over a double boiler over medium-high heat. Whisk continuously for 7-10 minutes until the mixture starts to thicken and begins to smell distinctively like lemon curd. Turn off heat and add butter, folding in with a spatula. Mix butter into curd until the butter is completely melted and incorporated.

Place fine mesh strainer over a bowl. Pour curd into strainer, and lightly push it through with a spatula. This will make sure your curd is smooth and strain out any small pieces of egg or seeds. Place into a air tight container and store in refrigerator for up to 4 days. Curd will thicken further after a few hours in the refrigerator.

The goal is to just keep whisking. It's a grand arm workout!

If you're wondering what the put your homemade lemon curd on, try toast, scones, biscuits, pancakes, cupcakes. Really any kind of breakfast carbs or desserts. Or, place it into a pretty jar, tie some ribbon around it and give it as a gift!

Lovely Lemon Curd for Spring Desserts

Lemon curd is a delicious thing to have around any time of year, for spreading on toast or scones or stirring into yogurt, but it’s especially welcome paired with berries for a spring dessert, perhaps in a pavlova for Easter or Passover. Hounds have favorite lemon curd recipes to recommend.

Alton Brown’s recipe is “excellent and fail-proof,” says chowser, while TerriL says, “David Lebovitz’s improved lemon curd recipe is my favorite, and coincidentally, the easiest—you basically put everything in the pot at the beginning, whisk on low until the butter is melted, raise to moderate heat until thickened, and strain.”

“I’ve made a lot of lemon curd and this is my favorite recipe for it,” JoanN says of this Meyer lemon curd. “It’s thick and very lemony. It keeps for a week in the fridge and I freeze a couple of jars of it whenever Meyer lemons are in season.” The recipe suggests adjustments to make if you don’t have Meyer lemons. And if you need a lemon curd without dairy, I (your editor) like Alice Medrich’s butterless light lemon curd, which has a bright, zippy flavor.

Frozen Lemon Souffle

Marie Rayner


OH my. so many to choose from!! Chicken prices and availability here have become awful. I guess due to the Texas storm, there is a huge shortage. sure hope they get that fixed ere long. they should, as it is only about 6-8 wks for a market chicken to be ready for sale.

Its not the cheapest meat here these days either. Not if you want good quality chicken. It pays to buy whole and cut it up yourself Elizabeth! xoxo

I love, love, love lemon, though my husband is not so fond of it. I was brought up with lashings of lemon on meat, veggies and in sweet dishes, along with things like lemon cordial, lemon barley sugar, lemon curd, lemon marmalade, lemon in our tea etc as we had a huge lemon tree in our garden and we never let anything go to waste.

I think I've tried almost all of your lemon recipes, but see that the Coconut & Lemon Cake has been missed! It's calling my name, so I will have to make it (yes, with the additional lemon curd filling). Lemon and coconut go so well together.

I'm so excited that you are moving in today. A whole new beginning - I hope everything goes really well.

What is it about men and lemon? Clearly they don't have much taste when it comes to food! LOL xoxo

You didn't include my brand new favorite! It's your lemon icebox cake (I just linked to it in a post going up later today or tomorrow). It's fabulous! Thanks for all of these. Lemon is my favorite -- on anything!

Ahh yes, that is a great cake my friend! xoxo

I love lemon, must try the honey lemon chicken. Hoping everything goes well for the move for you today. If I lived close by I would be offering to help,

Catching up on my comments that I missed during the move Linda! Thank you so much! I could eat lemon something every day. The lemon chicken is gorgeous! xoxo

I have a whole bowl full of the lemon ginger biscotti recipe from your blog and can't get it to hold together enough to make a log. Much less press it out without it collapsing. I followed directions specfically so I know that's right.

Should I add water? How much? More butter? How much? Milk? Lemon juice? It needs to hold together but I'm not sure where to go! If you see this, can you answer right away?

Hi Jea ie, I am in the mide of moving into my house and have no internet. Let me check the recipe again and get back to you! Am on my phone. BRB

Jeanie, the measurements are spot on. I don't know why this happens sometimes but I think it could be different flours, maybe different sizes in eggs(large eggs in the UK are a lot larger than here in Canada even. Try adding just enough milk to bring the dough together a TBS at a time! Let me know how you get on!

I didn't see this till after I finished. I added a tablespoon or two of water (milk would be better) and got it enough so it could hold shape in sort of a roll, which I flattened out. They weren't pretty (I probably should have used more) but they are SO delicious! Next time I'll use an XL egg (which I had but used the large). I couldn't help but think it would also make an awesome topping for a blueberry or peach crisp! Today I made the gingerbread-lemon and those are great, too. In an 8x8 pan I baked them for 22 minutes and they came out perfectly. After frosting I had leftover chopped candied ginger from the biscotti and topped it with that. They are a huge hit! Thank you!

Good luck on your move! I hope all goes well!

ThanksJeanie! Sorry I was late answering, but I didn’t have internet! So pleased you also liked the gingerbread lemon! Candied ginger would be lovely on top! Xoxo


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