Lemon Curd

Silky smooth homemade lemon curd ready in just 15 minutes! Just 4 ingredients for this sweet, tangy, buttery classic.

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: cups

Calories: 1127kcal

For best results, weigh ingredients with a kitchen scale.

In a medium heavy-based saucepan, whisk together the eggs, egg yolks, sugar, lemon zest and juice.
Stir over low-medium heat until the sugar has dissolved.
Add the cold butter a couple of pieces at a time, stirring until each addition is melted and incorporated. Don't allow the curd come to a bubble at any time.
Continue cooking the lemon curd another few minutes until it has thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it.
Pour the lemon curd through a fine-mesh strainer into a clean bowl to remove any bits of egg that may not have mixed through.
Pour into warm sterilised jars and cool at room temperature for 30 minutes. Seal the jars and store in the refrigerator. See notes for how long to keep.
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Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Yield: This recipe makes approximately 1 ½ cups of curd.
Storage: Store in the fridge for 3 weeks, unopened. Once opened, use within 1 week. This lemon curd can also be frozen for up to 3 months.
To sterilise the jars, boil them in a saucepan of boiling water for 10 minutes then set aside to drain, dry and cool. The second way is to wash the jars well with soapy water, rinse and then place them in an oven at 120C / 250F for 10 minutes. Let them cool slightly before filling.
You can swap the butter for a vegetable based spread if you would like to make this curd dairy free.
Nutrition calculations are based on 1 cup.

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