Tangy Homemade Lemon Curd

lemon curdUse this tangy lemon curd in Deconstructed Lemon Cheesecake, on pancakes or fresh bread, as gifts or just as a treat.


makes around 1L

  • 250mL freshly squeezed lemon juice (around 6 lemons worth)
  • 160g butter
  • 4 whole eggs
  • 4 egg yolks
  • 330g sugar


  • Saucepan
  • Scales
  • Whisk
  • Juicer
  • Strainer / sieve


  1. Juice lemons and sieve to ensure all pulp has been removed.
  2. In a saucepan, whisk eggs (yolks and whole eggs) and sugar until well mixed and smooth.
  3. Over low to medium heat, add butter and lemon juice and whisk well.
  4. Whisk continuously until mix is thickens, remove from heat and continue to whisk. Once removed from heat, it will take 3 to 5 minutes for it to cool, so to ensure you don’t overcook it, continue to whisk so it cools faster.
  5. Store in sterilised jar. Will keep in refrigerator for 2 weeks (if it lasts that long it’s pretty tasty!).

Variations and science stuff

  • Egg based dishes like this can be tricky and you do need to ensure they don’t get too hot. Around 72 degrees is perfect.