Easy Lemon Curd Recipe
Prep time
Cook time
Total time
When making Lemon curd (or any lemon dessert) always try and use home grown lemons. Yes, the ones in the shops look amazing, but they have nowhere near enough flavour!
Recipe type: Spread
Cuisine: British
Serves: 4
  • 2 eggs, plus 2 egg yolks
  • ¾ cup (165g) caster sugar
  • ⅓ cup (80g) chilled unsalted butter
  • Zest and juice of 2 lemons
  1. Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat.
  2. Add the butter, juice and zest and whisk continuously until thickened.
  3. Strain through a sieve into a bowl or jar. The curd will continue to thicken as it cools. Lemon curd will keep for two weeks in the fridge when covered.
If you get little white bits in your butter, it is just the egg whites. Your lemon butter will still be fine, once you have strained it.
Recipe by Grab Your Spork | grabyourspork.com at https://grabyourspork.com/recipes/preserves-and-condiments/easy-lemon-curd-recipe/