Homemade Lemon Curd!

Zesty, fruity, and easy to make Homemade Lemon Curd! Perfect for use in Cupcakes, Pies, or just on its own!


So, I am FINALLY sharing the recipe I use for Homemade Lemon Curd – and it is deliciously yummy. I have mashed up a few different recipes from the BBC, the Hairy Bikers and more as I have practiced over time on what works best for me every time!

Lemon Curd is one of those treats that I used to think was icky and horrible when I was younger as why would you want anything different from Strawberry Jam?! Needless to say I was obviously neglecting the DELICIOUSNESS of it from the beginning. I use this recipe in my Lemon Meringue Cupcakes as its perfect with the super lemony flavour, but I also use it at any opportunity, such as a Lemon Victoria Sponge for the Summer nights!


I think that Lemon Curd is one of those things that you should keep at and not be impatient for, it might take a little time and you really can’t be hasty with it otherwise it might Curdle, or not thicken enough to set! Lucky enough the mixture is still cooked, so don’t worry about the eggs being inside it, as these are hard to avoid using as its what makes Lemon Curd.. Lemon Curd (other then the Lemon of course!)

I have also tried Orange Curd, and even Lime Curd (and these are yummy too!!) but lemon is the classic – and the best in my opinion!


This makes 750ml worth!


– Zest of 5 Lemons
– Juice of 5 Lemons
– 125g Butter, Unsalted, Cut into Cubes
– 250g Caster Sugar
– 3 Eggs + 3 Egg Yolk



1) Sterilise your Jam Jars so that the Curd will be able to last for its full life (tip on how to do this below)

2) Put the Zest & Juice of the Lemons, the Butter, and the Sugar into a heatproof bowl – I use a large glass bowl. Set the bowl over a pan of simmering water (not boiling water!!) and stir the mixture occasionally till the butter has melted!

3) Beat the Eggs & Egg Yolk together in a separate bowl so they’re combined well, and then pour into the lemon mix – whisk all of the ingredients together so that they are combined well and whisk continually in the heatproof bowl for 10-14 minutes. You will know when its done when the mixture will coat the back of a spoon without dripping off too much – it will have thickened considerably and be nice and creamy like custard – it will thicken more when cooling in the jar so don’t be worried if its still pourable!

4) Set the Lemon Curd on the side to cool down completely – stir it occasionally as its cooling so that the consistency stays throughout, but it must be completely cool when poured into the jars. Once cooled, store in the sterilised jars and keep in the fridge! The Lemon Curd will last in the fridge, in sterilised jars, for two weeks!


Tips and Ideas

To sterilise jars, wash the jars in very hot, soapy water or put through the hot cycle of a dishwasher. Place the jars onto a baking tray and slide into an oven set to 160C/325F/Gas 3 for 10-15 minutes – tip from the BBC Food website.



You can find my other Recipes on my Recipes Page!

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J x


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