Classic lemon curd

Whether spread on your morning toast or used as a filling or topping for desserts, this light and luscious lemon curd recipe will brighten up your day!

  • 15 mins cooking
  • Makes 2 cup
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  • 3/4 cup lemon juice (approx 6 lemons)
  • 1 cup caster sugar
  • 4 egg yolks
  • 80 gram butter, diced
  • 1 tablespoon finely grated lemon zest (zest the lemons first then use them for the juice)


  • 1
    Combine the lemon juice, sugar and egg yolks in a medium glass or stainless steel bowl and whisk until combined. Add the butter and zest then set the bowl over a saucepan of simmering water (to make a double boiler).
  • 2
    Heat the mixture for 5-10 minutes, stirring occasionally until starting to thicken, then stir constantly until the mixture coats the back of a spoon. Cover with a lid to prevent a skin forming and remove from the heat to cool and thicken.
  • 3
    Pour into sterile jars or a covered glass container and store in the fridge for up to one week.


  • Try swirling the curd through Greek yoghurt for a breakfast treat. - PER SERVE: Energy: 194kcal, 814kj Protein: 1.4g Fat: 9.3g Saturated fat: 3.6g Cholesterol: 96mg Carbohydrate: 26.7g Fibre: 0.6g Sodium: 49mg