Easy Lemon Curd

I Love lemon curd! I was looking for recipes and came along this one from Taste.com.au. I think I have only tried a supermarket jar lemon curd once years ago and never went back. Making it is sooooooo easy and tastes so much better.I think my obsession with lemon curd was from my younger days when anytime we went to a craft market there was always someone selling homemade jar goods and my mum always brought a jar of lemon curd. Yummy.

Many times I have gone to a cafe or it might be a dessert at a wedding and I all most go for the lemon meringue or lemon tart every time (unless its chocolate fondant, always a winner) and most of the time it doesn’t have enough lemon in it and is just plain and lifeless. I like the sides of my mouth to suck in with the tartness then the sugar from the pastry or meringue mellows it a little. Mmmmm meringue I think I will have to make one, I don’t think I have made one in years and now I have my new kitchen I think its necessary I do.

In this recipe it says to use 3/4 cups of sugar and in many of the comments said they use only half a cup. Because I love really tart lemon curd I did what the comments suggested and used half cup of sugar. I found that 2 lemons was enough and didn’t feel like i needed to add more, I still got that fantastic tart lemon taste.


I had some sugar cookie dough in the freezer left over from making Christmas cookies. I rolled out the dough and used a round cutter and put the dough in a muffin tray and baked in oven until I thought they were done. Then I let cool and then put put a few dollops of the delicious lemon curd in. Best eaten straight away. I could of make these into little meringues or topped with thick dollop cream.

Lemon Curd
Yummy tangy curd.

I will definitely try this lemon curd recipe again. Maybe I will use it on top of muffins, pikelets, scones or toast. 

What would you use lemon curd on??

Lemon Curd

  • 2 eggs (plus 2 egg yolks)
  • 3/4 cup 165g caster sugar
  • 1/3 cup 80g chilled unsalted butter
  • Zest and juice of 2 lemons
  1. Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. 

    Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.

To sterilise jar I used the stovetop method.

Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel. 


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