Lemon Curd Recipe


Lemon Curd
  • Prep time: 10 Minutes
  • Cook time: 40 Minutes
  • Total time: 50 Minutes
  • Makes: 800g (1.7 lb)

Ingredients

  • 150ml (5.1 fl oz) lemon juice (roughly 4 lemons)
  • 175g (6.2 oz) unsalted butter
  • 225g (7.9 oz) white sugar
  • 4 Eggs

Instructions

  1. Zest and juice all the lemons. Discard the seeds and pulp.
  2. In a bowl set over simmering water (a double boiler), melt the butter and sugar. Stir until smooth, don’t allow to boil.
  3. Slowly mix in the lemon zest and juice.
  4. In a separate bowl, beat the eggs thoroughly.
  5. Gently stir the eggs into the lemon mixture while continually stirring.
  6. Continue to stir for 30-40 minutes, or until the mixture has a thick, creamy consistency. (Don’t allow the mixture to boil)
  7. Allow to cool entirely. The curd will thicken as it cools.
  8. Serve & Enjoy.

Recipe Tips

  • If you need this lemon curd as a filling to a lemon meringue pie or something similar, then I suggest you thicken it with cornstarch. Simply mix in roughly two teaspoons of cornstarch with the lemon.
  • You can double the amount of sugar in this recipe if you want a really sweet lemon curd. I prefer it to be on the tangy side, so the current quantity is perfect for me.
  • If you feel that your curd is starting to lump, then switch to a whisk. A whisk should break up any lumps that may be forming.
  • It's important that you beat the eggs thoroughly; failing to do so may lead to small bits of egg white in your curd. It will still taste fine.

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