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Lemon Curd


  • 1/2 cup Sugar
  • 2/3 cup Lemon Juice
  • 1/2 tsp Lemon Zest
  • 4 Egg Yolks
  • 5 tbsp Butter


  • Mix egg yolks and sugar in a small saucepan until smooth
  • Place mixture over low heat AND with a whisk gently beat in the lemon juice, zest and butter
  • Stir until thickened being careful not to cook the eggs
  • Strain through a sieve
  • Place mixture into in a sterilised airtight jar


Lemon curd will keep for around 2 weeks in the fridge if covered.
Sterilising Jars:
  • Jars can be quickly and safely sterilised in a microwave.
  • Wash jars, fill with a little water and microwave for one minute.
  • Using a pot holder, remove the jar from the microwave, pour out the water and place in warm oven until ready to fill.