Lemon Curd

Make an instant syllabub by stirring into whipped cream and serving with crisp almond biscuits. Or serve at Sunday breakfast – spoon the curd over tiny blinis straight from the pan and top with a curl of crème fraîche. Most lemon curd recipes instruct you to stir the mixture with a wooden spoon. I find that stirring lightly with a whisk introduces just a little more lightness into the curd, making it slightly less solid and more wobbly.


  • Makes 2 small jam jars
    zest and juice of 4 unwaxed lemons
    200g sugar
    100g butter
    3 eggs and 1 egg yolk


  1. Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn't touch the water. Stir with a whisk from time to time until the butter has melted.
  2. Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
  3. Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean jars and seal. It will keep for a couple of weeks in the refrigerator.
  • Total time: 30 mins

Serves: 4

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