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lemoncurde recipe

For Christmas this year, or should I say last, I made homemade hampers for the parents and in-laws in a bid to save a little money, and to tick something of my ever expanding bucket list...

I'm not really sure why but I opted for lemon curd alongside traditional jam to mix it up a little bit.

It's the perfect flavour to jazz up your morning toast and bake many a cake, biscuit or tart with. Or like me you can give as a gift.

This recipe will make roughly 500g worth (2 jars)

You will need-
4 unwaxed lemons, zest and juice
200g caster sugar
100g unsalted butter, cut into cubes
3 free-range eggs, plus 1 free range yolk

  1. To start you need to sterilise your jam jars. It doesn't matter if they are brand new or being re-used. Wash the jars thoroughly with warm soapy water and allow to drip dry in an oven set at 140 degrees for at least an hour whilst you make the jam.
  2. Put the lemon zest and juice, the sugar and the butter in a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not ouching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
  3. Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring ever now and again, until the mixture is creamy and thick enough to coat the back of the spoon.
  4. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. 
  5. Once cooled spoon the mixture into sterilised jars and seal. Keep in the fridge until ready to use
{This recipe was originally found on BBC food}

recipe for lemon curd lemoncurd


  1. Looks delicious, I really want to have a go at lemon curd!

  2. Suzi this has made me SO hungry! The photos are good enough to eat. And congrats on job offer! :) Bella x

  3. As silly as it sounds, I had no idea lemon curd was so simple to make :)
    {The Lobster & Me}