Lemon Curd

A curd is one of those terms I’ve heard a lot on The Food Network or The Great British Bake Off. I have never quite understood what went in to making it and assumed it was too difficult to make on my own. But man, was I wrong!

Lemon curd is actually very simple and super quick to make. Simple ingredients and roughly 10 minutes is all you need to make this delicious and versatile sauce. I can’t even count the number of things I have eaten this with or mixed it into.

If you’ve never made this and are too scared to try it, I hope you just take the leap and try it. I promise you won’t be disappointed. Please comment below with any questions you might have!


3 eggs

2 egg yolks

230g (1 1/8 cups) sugar

2-3 lemons juiced (depending on size and how tart you want your curd)

Zest of 2 lemons

200g (15 tbsp) cold unsalted butter, cubed


› Combine the eggs, sugar, lemon juice and lemon zest and whisk until completely incorporated.


› Add the mixture to a large saucepan on medium heat. You will want to stir the mixture until it thickens. This can take anywhere from 5-10 minutes. To test if it is ready, take the mixture on the back of your utensil. If you can run your finger down the utensil without it coming back together, then you know it is ready.


› Add the butter and stir until everything is well combined.


› Run your mixture through a strainer to get out any stray chunks. Store in a jar or tupperware container. It can be stored in the fridge for up to 2 weeks, or kept in the freezer until needed.



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