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Classic Lemon Curd


Homemade luscious lemon curd is simply done in one bowl with 5-ingredients. Perfect to fill tarts, spread on scones, bread and fill cupcakes! 


  • 3 large eggs, (each weighing approx. 55g in shell)
  • 1/2 cup (100g) raw or white caster sugar 
  • 1 heaped Tbsp freshly grated lemon zest, approx. 1 medium-large lemon 
  • 1/2 cup (125ml) freshly squeezed lemon juice, approx. 2 large lemons 
  • 100g (1/2 cup) unsalted butter, cubed 


  1. Fill a small/medium pot 1/4 of the way up with water. Place on stove top over medium-high heat and bring it a boil. Once boiling, reduce to low-medium heat to keep it at a simmer. Continue onto next step whilst water is coming to a boil.
  2. In a medium/large heat-proof mixing bowl, add eggs and sugar. Whisk until well combined. 
  3. To the bowl, add lemon zest and juice then the cubed butter. 
  4. Once water in pot is simmering, place bowl over the pot creating a double boiler, ensuring the base of the bowl isn’t touching the water. 
  5. Whisk mixture until well combined. Once it heats up, the ingredients will continue to blend together. 
  6. Continue whisking over simmering water until mixture becomes thick, about 10 minutes - 14 minutes. Whisking regularly to avoid eggs curdling too much. 
  7. Once you reach the 10 minute mark, continue to whisk until it thickens into a thick pudding/hollandaise like consistency. One minute it will look thin and runny, the next it will thicken up, so keep a watchful eye on your curd and continue to whisk over simmering water. 
  8. If curd still hasn’t thickened up after 10-14 minutes, increase heat a little and constantly whisk until it thickens. Once it’s ready, it should coat the back of a wooden spoon, draw a line through it with your finger and the curd on either side shouldn’t move over that bare line. 
  9. Turn off heat and strain curd through a fine mesh sieve into a clean bowl or jug. Discard any solids. 
  10. Place a piece of plastic wrap directly onto the top of the curd so it’s touching, this will prevent a skin forming on top whilst it cools. 
  11. Transfer to refrigerator and chill for 1-3 hours until thickened further and chilled through. 
  12. Pour into a glass jar or Tupperware container, with an airtight lid. Store in refrigerator for 1 week - 10 days. 
  • Prep Time: 5min
  • Cook Time: 15min