Easy Homemade Lemon Curd

Homemade Lemon Curd – Smooth, Zesty & Irresistible

A vibrant and tangy lemon curd, perfect for spreading on toast, drizzling over pancakes, filling cakes, or simply eating by the spoonful.

Ingredients

• 3 large eggs + 1 extra yolk

• 150g (¾ cup) caster sugar

• 100g unsalted butter

• Zest of 2–4 lemons (adjust to taste)

• Juice of 4 lemons

Method

1. Prep Your Ingredients

• Crack the eggs into a bowl, add the extra yolk, and whisk together.

• Zest and juice the lemons, keeping them separate.

• Measure out the sugar and butter.

2. Sterilize Your Jars 

• Boil the kettle, fill your jars with hot water, and let them sit while you make the curd.

3. Melt the Butter

• Place a saucepan over low heat and add the butter, sugar, and lemon zest.

• Stir gently until the butter melts and the mixture becomes smooth.

4. Combine the Eggs & Lemon Juice

• In a separate bowl, mix the whisked eggs with the lemon juice.

• Slowly pour this mixture into the warm butter and sugar, stirring constantly.

5. Cook the Curd

• Keep the heat low and stir continuously with a spatula or wooden spoon, scraping the bottom and sides.

• Cook for about 10 minutes, until the curd thickens and coats the back of a spoon. You should be able to draw a line through it with your finger.

• Patience is key—don’t rush the heat, or you’ll end up with scrambled eggs!

6. Jar the Lemon Curd

• Pour the curd into sterilized jars while still warm.

• Let it cool before sealing.

Storage Tips

• Fridge: Keeps for up to 2 weeks in the fridge.

• Freezer: Can be frozen for up to 3 months—thaw in the fridge before using.

Bright, silky, and packed with lemony goodness—this homemade lemon curd is a game-changer.

Enjoy

Del x