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4.59 from 41 votes
Lemon Curd - this recipe is the best I have ever tried. Perfect results every time.
Lemon Curd
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 2 cups
Author: Gemma Stafford
  • Finely grated zest and juice of 4 large lemons
  • ½ cup (4oz/115g) sugar
  • 2 tablespoons cornflour
  • 1 whole egg and 3 yolks , mixed (at room temperature)
  • 1/3 cup (6 tablespoons) (2 1/2oz/71g)) butter
  1. In a medium saucepan, add in the lemon juice, zest and sugar. Bring to a simmer.
  2. Mix a little hot lemon juice with the cornflour, whisk and add it back into the saucepan.Whisk well.
  3. Reduce heat to low. Add whole egg and remaining egg yolks and butter. Cook for 3 minutes or until thick.
  4. Pass through a sieve to take out zest and any cooked egg. Put into a clean bowl and cover surface with a butter paper (or rub with a little butter and cling film). Set aside to cool.
  5. Store in the fridge for 2 weeks.
Recipe Notes

Lemons vary in size, in the texture of their skin, and volume of juice and zest according to variety.
A 'large' lemon should produce 3 tablespoons of juice, (45ml) and one tablespoon of zest, but it is not an exact science.
Choose to buy lemons which have a little give when pressed, and remember to wash well before zesting.