Discover my lemon curd recipe

I make curd often. It’s usually lemon, or passionfruit and lime. I’ve been evolving the recipe over time. The recipe I developed back in 2011 for Edinburgh Foody was a good one, but this is the easiest version yet!

A jar of lemon curd and lemons
Lemon curd, ready to eat

My lemon tree gives me a small crop of lemons. I love using them for making curd – very fitting I think.

Lemon tree with fruit

Fresh lemon curd has a limited life, it’s well worth freezing it.

How to eat? We love to add it to a tart, use as a filling for cake or simply on toast.

Lemon curd and lemons

Lemon curd: Quick and easy recipe

Danielle Ellis
Lemon curd is one of those delicious things that you assume will be tricky to make. I did too, until I developed the 'all in one' recipe. Do measure out all the ingredients before you start so everything is to hand. You’ll need a heavy bottomed saucepan (eg Le Creuset),a digital thermometer (an absolute must) and a jar or box to store the curd in. You may prefer a sweeter or more tart taste. Once you’ve made it once, you’ll soon feel confident to experiment a little.
Always use untreated lemons. These are easy to find in most supermarkets. You'll need a digital thermometer to make this successfully.
Passion fruit and lime is a great alternative. You get very little juice from passion fruits. Aim to use at least 6 plus two limes
Prep Time 10 minutes
Cook Time 10 minutes
Course Afternoon Tea
Cuisine British


  • 1 Saucepan cast iron is ideal
  • 1 juicer
  • 1 zester or microplane
  • 1 sieve
  • 1 Large bowl eg mixing bowl to cool the curd
  • 1 wooden spoon
  • 1 Medium size mixing bowl
  • 1 Jam jar or covered box


  • 3 large lemons zest and juice. Make sure that these are untreated
  • 70 grams butter salted or unsalted
  • 3 large eggs
  • 200 grams of caster sugar Adjust to taste


  • Half fill your large mixing bowl with water. You'll use this to cool the curd.
  • Take the zest off the lemons with a zesting tool or microplane. Set aside. Juice the lemons
  • Measure out the butter and cube.
  • Mix the eggs, sugar and juice together in a bowl.
  • Put into the saucepan and gradually heat stirring all the time with a wooden spoon. Keep stirring until the mixture becomes thick. Do not let the mixture go over 80°C/ 175?
  • Take off the heat and strain through the sieve into the original bowl you used. . As you are using whole eggs, there will be some bits you don't want in your finished curd.
  • Beat in the butter and the zest. Return the mixture to the first bowl and place this bowl in the mixing bowl half filled with water to cool.
  • When cooled, pour it into a jar for storage. It will be fine for about a week. You can freeze it too.


Use the curd as a tart filling or even on toast. Delicious! I could just eat it straight from the spoon …
Keyword Lemon, Lemon Curd, Passion fruit curd
Tried this recipe?Mention @Breadbakerdani or tag #SevernBitesBreadmaking!

Passion fruit or lemon curd tart

Make a short crust pastry, pre-bake to avoid soggy bottoms and add curd. Delicious.

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