Quick lemon curd

This quick lemon curd recipe isn't as creamy as traditional lemon curd due to the emission of egg, but it's fast and flavoursome with a clear, glossy appearance

  • 20 mins preparation
  • Makes 2 cup
  • Print


  • 3/4 cup lemon or citrus juice (orange, lime, tangelo, grapefruit etc) or a mix i.e. lemon and lime
  • 1 tablespoon finely grated lemon zest
  • 1 cup caster sugar
  • 50 gram butter
  • 2 tablespoon custard powder (check the packet to confirm gluten-free)


  • 1
    Place all the ingredients in a medium saucepan and whisk over a medium low heat until thick and glossy.
  • 2
    Store refrigerated in a covered glass bowl or jars for up to two weeks.


  • Try swirling the curd through Greek yoghurt for a breakfast treat. - PER SERVE: Energy: 153kcal, 640kj Protein: 0.1g Fat: 4.4g Saturated fat: 1.8g Cholesterol: 8mg Carbohydrate: 28g Fibre: 0.7g Sodium: 35mg