• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

This delicious lemon curd is  a great addition to any dessert that needs an extra punch of flavour. It is simple to make, with only a few ingredients and will please any age in a crowd. It can be used for layering between cake, filling in cupcakes and muffins, or even as a spread on toast! This tangy spread can be made a few days prior and stored in the fridge before using it.

Tip: Adding fresh whipped cream to lemon curd adds a light, creamy flavour to it; it’s great as a topping on pound cake or angel food cake.

Approx. 1 cup

Lemon Curd
Save RecipeSave Recipe
Recipe Image


  • 4 large eggs
  • 2 lemons, zested and juiced
  • 1/2 cup white sugar
  • 1/2 cup + 1/8 cup butter, cut into 1 inch cubes


  1. Separate the eggs. You will need only the yolks for this recipe. Treat yourself to an egg white omelette or meringue with the whites.
  2. Zest the lemons and juice them. Don't worry about removing the seeds as they will be strained out later.
  3. Add the egg yolks, sugar, lemon zest and juice to a medium sized saucepan and combine with a wooden spoon. Cook over medium heat, stirring very regularly for about 10 minutes. The mixture will thicken slightly and will coat the back of the spoon.
  4. Remove from heat and stir in the cubes of butter, mixing until they are melted in and combined.
  5. Strain mixture using a fine sieve into a bowl or mason jar.
  6. Let cool on the counter, then cover and keep in the fridge for up to 2 days.

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology