My Ultimate Lemon Curd

January 10, 2018


I am an absolute sucker for all things citrus. I don’t know which I love more, the bright, lively colours or the fact that the smell can instantly transport you to summer. I add lemons and limes to my drinking water, my cologne has an orange base, and all my favourite deserts feature citrus in one form or another. This curd is a constant feature in my fridge. Most people are put off by the word ‘curd’ and end up never trying this wondrous mix, but don’t let that be the case for you!


I have written this recipe to make just a single 300ml jar (like these), as, owing to the ingredients, curd doesn’t last long in the fridge. If you are planning on making more, just multiply the ingredients, for example, I made 10 jars to put in gift hampers for Christmas. This curd is also perfect for my easy-peasy-citrusy meringue pie. Check it out!



  • 4 unwaxed lemons*

    ​*If you can’t buy unwaxed lemons, just buy the regular ones in your local shop, arrange them in a single layer in a heatproof bowl, cover with boiling water, and being careful not to scald yourself, fish them out and scrub with a vegetable brush. The boiling water will melt the wax and scrubbing them removes it.

  • 170g granulated sugar

  • 5 eggs (3 whole eggs and 2 yolks)

  • Small pinch of salt

  • 75g butter at room temperature, diced



Zest the lemons and add the zest to a bowl with the sugar. Rub them together with your fingertips as you would pastry crumb, this releases the fragrant oils of the zest.


Juice your lemons, you should get about 200ml of juice in total.


Add the eggs to the sugar and begin to whisk. Gradually add the lemon juice until it is all well mixed.


Add the egg, lemon and sugar mix to a heatproof bowl over a pan of simmering water and stir continuously with a wooden spoon until it starts to come together and thicken. Piece by piece, add your pieces of diced butter, stirring until it is all incorporated.


Once you have the desired thickness (think of custard), transfer to a sterilised jar (see the first step of this recipe for how to sterilise). This curd will last in the fridge, unopened, for 1 month. Once opened, use it up within two weeks. Enjoy!





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London, UK



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