Lovely Homemade Lemon Curd. Great to have on toast, add to cake frosting sweet pies... the uses are endless!
Homemade Lemon Curd
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 3 /4 Cup
  • in Zest of 2 lemons wide strips
  • Juice of 2 lemons strained
  • 6 Tablespoons Regular sugar
  • 2 Large Whole eggs PLUS 3 large Egg Yolks
  • ½ cup / 60 g Unsalted Butter
  1. In a large heat proof bowl, combine the lemon zest & juice, sugar, eggs and butter and place over (not touching) gently simmering water in a saucepan. Whisk steadily until the sugar dissolves and the butter melts, then continue to whisk until the curd coats the back of a spoon, takes about 3 minutes. Do not let the curd boil.
  2. Remove from the heat, and using a rubber spatula, push the curd through a medium mesh sieve into a clean, dry bowl.
  3. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Poke a few holes in the plastic with the tip of a knife to allow the steam to escape.
  4. Refrigerate until well chilled, about 3 hours or up to 5 days.