Lemon curd

Lemon curd


2 cups


  • 100g unsalted butter
  • 2 tsp grated lemon zest
  • 100ml lemon juice
  • 175g castor sugar
  • 3 eggs


Combine butter, lemon zest, lemon juice and sugar in a heavy-bottomed saucepan. Stir well until sugar is dissolved.

Take the saucepan off the heat and add the eggs, stirring constantly to mix well.

Return to a low heat and continue to stir until the mixture has thickened slightly.


  • Don’t allow this mixture to boil as you thicken it, as it will curdle.
  • If you plan on storing this curd, prepare sterilised jars before you begin cooking.
  • This is my fathers favourite spread on toast, this recipe may make two cups of lemon curd but we are lucky if there is much leftover after a day or two of dedicated toast-making!
  • This recipe also makes a terrific gift. During lemon season, I often make a double batch and then give the surplus away to friends, complete with a homemade tag.
  • Thanks to Stephanie Alexander for this classic recipe. You cant beat the best!

Serving Suggestions


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