Bright, silky, and irresistibly tangy, lemon curd is the ultimate companion for desserts that crave a burst of citrus. Its smooth, custard-like texture spreads beautifully over cakes, tarts, and scones, while its vibrant flavor balances sweetness with a refreshing zing. Unlike simple jams or preserves, lemon curd delivers richness from butter and eggs, making it both indulgent and lively.
It’s truly the best for any dessert that needs a touch of citrus magic; whether layered in a sponge cake, dolloped onto pavlova, swirled through yogurt, or simply enjoyed by the spoonful. The balance of tart lemon and creamy sweetness makes it versatile, elevating everyday treats into something extraordinary.
Every time I post a picture of this lemon curd, someone asks for the recipe and often when I make it I don’t measure all the ingredients except sugar, hence I have been unable to give away the recipe. Since we are in lockdown and somewhat have all the time in the world for home DIYs, I thought I should go an extra mile to measure everything so that I can share the recipe. I hope you will love it like I do.
Lemon 🍋 Curd
Ingredients
- 4 Extra-large Eggs
- 2 Egg Yolks
- 200 g Castor Sugar
- Zests of 2 Lemons
- 180 ml Fresh Lemon Juice
- 180 g Salted Butter good quality or use unsalted, cold and cubed
Instructions
- Place all eggs and egg yolks, sugar, lemon zests in a mixing bowl or jug and pour in the lemon juice and whisk to combine.
- Place a medium saucepan on the stove over medium heat, pour the mixture and cook, stirring (with a whisk) for few minutes or until the sugar dissolves and the mixture starts to slightly thicken.
- Gradually add the butter cubes, stirring (change to a wooden spoon or spatula) continuously until all the butter is melted. Continue to cook, stirring continuously until the mixture is thickened and coats the back of a spoon.
- Use a sieve to strain the curd immediately into a mixing bowl or jug, and transfer into the mason jars. Allow it to cool completely, then refrigerate.
