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From a Pot: Lemon Curd

Lemon Curd

Lemon curd is like a creamy lemon jam. Easy to make and so good.

Lemon Curd - Title of the Recipe

Prep Time

Prep Time:

5 Minutes

Cook Time:

20 Minutes

Wait Time:

3 Hours

Total Time:

3 Hours and 25 Minutes


  • Grater
  • Strainer
  • Pot
  • Whisk
  • Plastic wrap
Nutritional values
Nutrition Label of the Recipe. Value: 1988 calories
Shopping List
  • Egg: 6.0
  • Sugar: 230.0 g
  • Lemon juice
  • Lemon zest
  • Butter: 100.0 g

Ingredients and Instructions


Field to change the scale in the recipe. The meaning of the number depends on the type of recipe and can mean the number of servings or the number of products obtained from the recipe.(Lemon Curd)


Lemon Curd

  • Egg: 6

  • Sugar: 230 g

  • Lemon juice: 120 ml

  • Lemon zest: 1 lemon

  • Butter: 100 g


Lemon Curd


Egg: 6

Sugar: 230 g

Lemon juice: 120 ml

Lemon zest: 1 lemon

Butter: 100 g

  1. Zest your lemon and juice your lemons.
  2. Separate the egg yolks from egg whites, then add sugar to egg yolks and mix with a whisk to get a smooth texture.
  3. Add the lemon juice and zest. Then place on a low heat (my setting is on 4) and whisk until the curd starts to thicken and start bubbling just a little. It will take about 10 to 20 minutes to get to this state, it depends on the heat and the bowl that you use. Do not turn the heat up or the eggs will scramble, and don’t stop mixing, or the eggs will also scramble.
  4. Remove the pot from heat and add in the butter, then mix it until it melts and incorporate.
  5. Strain the curd into a jar and place a plastic wrap on top of it so that it touches the curd. This will prevent a “skin” from forming while the curd is cooling. It takes about 3 hours to cool completely.


Lemon Curd - Lemon CurdLemon Curd - Lemon Curd


  • Lemon juice and zest.
  • Use fresh lemon juice and zest. Don't use store bought lemon zest.
  • My curd won’t thicken?
  • If your curd doesn’t seem thick enough after cooling, then you can add in some cornstarch. Heat it up and add 1 teaspoon of cornstarch mixed with 2 teaspoons of water. If it is still not thick, add more. But the sauce will thicken once cooled.
  • Do I have to strain it?
  • No. I prefer to strain the curd to get a more smooth texture. It removes the lemon zest.
  • How to store it?
  • Store it in the refrigerator for up to 1 week, or freeze it for up to 2 months. Once you're ready to use it again, live it to unfreeze in a refrigerator overnight.
  • Best way to serve it?
  • The possibilities are endless. Use it as a filling for lemon cake, for cupcakes, for lemon pie, over vanilla ice cream, for macarons. Serve it for breakfast mixed with Greek yogurt. You can add it into meringue, over white chocolate mousse.

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Fun Facts:

  • The origin of lemon is unknown, but it is thought that they first grew in northern India.
  • They used to be so rare that the kings present them as presents to each other.
  • They are technically berries.
  • Lemon trees produce fruit all year round. They can produce up to 250 kg of lemons a year.
  • Lemon three can survive more than 100 years, but production of fruit ceases after 50 years.
  • Lemon tree leaves can be used to make tea.
  • An average lemon holds 3 tablespoons of juice.
  • There are roughly around 15 calories in a lemon.
  • Sprinkling the lemon juice on other fruits can prevent them turning brown.
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