Sweets and Truffles

Homemade Lemon Curd

Enjoy making this scrumptious Lemon Curd, use as a cake filling, or in your everyday use at breakfast time. It is has a lovely tang to it but is not overpowering. The children will adore this on their toast or pancakes and it makes an excellent topping for cupcakes.


What is Lemon Curd?

Lemon curd is so easy to make and has a lovely smooth texture with a tangy taste. It is a very versatile jam as can be used in baking as well as for your everyday needs, toast crumpets sandwiches, etc.

 If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders and Whipping it up Flavours click here.

Check more recipes out here.


100g Butter cubed into small pieces
200g Castor Sugar
Juice and zest of 4 unwaxed Lemons
3  Free Range Eggs 
1 Free range egg yolk ( NO WHITE )
1 x glass bowl
1 x saucepan
1 x whisk
1 x spatula or wooden spoon


1.  Put the lemon zest and juice, castor sugar, and butter into a heatproof bowl and set it on a saucepan of gently simmering water.please make sure the bowl does not touch the bottom of the bowl.

2. Stir the mixture until all the butter has melted.

3. Lightly whisk the eggs and the egg yolk together and stir them into the lemon mixture. Continue to whisk until all the ingredients are well combined.

4. Leave to cook for 15-20 minutes, stirring every now and then until the mixture is creamy and thick enough to coat the back of a dessert spoon.

6. Remove from the heat and set aside to cool in the bowl stirring occasionally.

7. Once the lemon curd has cooled you can now decant it into your sterilized jars and seal.

8. Store the lemon curd in the fridge until you are ready to use it.

9. Lemon curd stored in an airtight container will last up to 4 weeks, you can also freeze lemon curd in suitable freezer containers.

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