Go Back
homemade lemon curd | mylittlelarder.com

Homemade Lemon Curd

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 jar
Author My Little Larder


  • 2/3 cup lemon juice about 4-5 medium lemons
  • zest of 4-5 medium unwaxed lemons
  • 3/4 cup golden unrefined caster sugar
  • 3 free-range eggs
  • 1 free-range egg yolk
  • 100 g/3.5oz unsalted butter cubed


  1. Whisk together lemon juice, zest, sugar, eggs and egg yolk in a heatproof bowl sitting over a pot of simmering water (bain marie). Ensure that the bottom of the bowl doesn’t touch the water.
  2. Stir in the butter and continue to stir occasionally until butter has melted.
  3. Once the butter has melted take a whisk and whisk frequently until the curd is thick enough to hold marks of the whisk, about 6-10 min.
  4. You may strain the curd through a sieve if you wish but I prefer to leave it with specks of lemon zest.
  5. Transfer to a sterilised jar and seal. Curd will keep for up to two weeks in the fridge.