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lemon curd in a glass with a wooden spoon on the top and three lemons to the side

Lemon curd

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3.313 stars based on 16 ratings

This velvety, smooth classic lemon curd is so easy to make and much better homemade. Spread it onto fresh baked bread or use as an alternative to jam in a Victoria sponge cake.

Key Information

  • Prep:
  • Bake:
  • Jars :2
  • Skill level:easy

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Ingredients

  • 200g 7⅛ oz Butter (unsalted)
  • 700g 24¾ oz White caster sugar (we use Silver Spoon) White caster sugar
  • 5 5 Lemon(s) zest only
  • 300ml 10⅛ fl oz Lemon juice
  • 4 4 Egg(s) (free range) medium

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 140°C (fan 120°C, gas mark 1). Wash 2 500g jam jars in hot soapy water and then rinse and put in the oven for 10 minutes to sterilise.

  2. Classic mode Step 2

    Place the butter, sugar, lemon zest and 300ml lemon juice into a large bowl and microwave on full power for 2 minutes or until the butter has melted. Or you can place in a large bowl over a pan of gently simmering water.

    Ingredients for this step

    • 200g 7⅛ oz Butter (unsalted)
    • 700g 24¾ oz White caster sugar (we use Silver Spoon) White caster sugar
    • 5 5 Lemon zest
    • 300ml 10⅛ fl oz Lemon juice
  3. Classic mode Step 3

    Break the eggs into a jug and beat. Measure 300ml of the beaten egg and pour this into the lemon mixture and continue to cook in the microwave, stirring in between until it has thickened. Or you can continue to cook on the hob over simmering water, stirring until thickened.

    Ingredients for this step

    • 4 4 Egg(s) (free range) medium
  4. Classic mode Step 4

    Pour the curd through a sieve then pour into the sterilised jars. Cover loosely with a lid or wax disc and cellophane pot cover. Leave to cool for 30 minutes then tighten the lids. Label and store in the fridge for up to 1 month.