Classic lemon curd

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A classic English lemon curd is a perfectly pastel shade of yellow, subtly tart and makes a lovely citrus spread for scones, cakes and tarts. Lemon meringue pies, key lime tarts, St. Clements Cakes…nothing says summer like citrus! Lemons and oranges are definitely two of the best citrus flavours that could make any dessert feel like summer on a plate. 



  • 110ml freshly squeezed lemon juice (about 3 lemons)
  • 110g caster sugar
  • Zest of 1 lemon
  • 5 large egg yolks
  • 2 large whole eggs
  • 60g cold unsalted butter (cut into cubes)


Combine the lemon juice, zest, egg yolks, whole eggs and the caster sugar into a heat resistant mixing bowl. Leave the butter in the fridge until needed later.

Fill a large pot with water, making sure that when the mixing bowl is placed on top the water does not come in contact with the bottom of the bowl. This method for slow cooking, known as a bain marie, is essential when cooking custards and curds.

On a low heat, continue to gently whisk the mixture for about 5-7 minutes or until the mixture visibly starts to thicken.

Remove the bowl off the heat and add the cold cubes of butter to the mixture and whisk. This makes the curd silky and ensures a luscious creamy texture of a fruit curd. Pass the mixture through a fine sieve to get rid of any lumps.

Once cooled, cover with cling wrap to avoid a skin forming and set it in the refrigerator for at least 1 hour to cool completely. Transfer into an airtight jar, store it in the refrigerator and this curd should last you about a week!


Be sure to combine the ingredients in a bain marie,  so as to avoid scrambling the eggs as a result of direct contact of the pan with heat.

Nikita xx



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