how to make fresh lemon curd

Lemon curd is a totally underrated, deliciously lemony treat. It is fantastic when spread between cake layers, for filling cupcakes or just smothered on a slice of hot buttered toast – Yum! Just thinking about it, is making me drool.

To make your own lemon curd, is so quick and easy…there is no need to go and buy some. Remember fresh is always better, especially when it comes to lemon curd! If you have a fantastic recipe…which I do…then it will make it even easier!

This recipe for lemon curd is from Sarah Dall’s (now Power – congratulations on her recent marriage) recipe book – For the Love of Baking. This lemon curd is slightly different from other curds, as it retains the acidity, yet has a sweet fruity aftertaste. Sarah says it is her number one home essential and I couldn’t agree more with her! I love lemon curd, as it is so diverse and can be used with or on just about anything.

I made this curd to be used in some hidden centre lemon meringue cupcakes…which were delicious by the way! But that is for another post…so keep a look out for the recipe!

Sarah Dall's delicious lemon curd

Sarah Dall’s delicious lemon curd

lemon curd


  • juice & zest of 4 medium lemons
  • 100 g butter
  • 250 g castor sugar
  • 3 xl eggs, whisked


  1. steriliza a 250 ml jam jarby boiling the lid and jar in water for 5 minutes.
  2. heat the lemon juice, lemon zest, butter and sugar in a small heavy based saucepan over a low heat, stir until the sugar has dissolved.
  3. Temper a bit of the sugar mixture into the whisked eggs, then add that to the remaining sugar mixture and lower the heat.
  4. Continue whisking until the curd has thickened. Do not boil.
  5. Stain the curd through a fine sieve into the prepared jar and refrigerate when cooled.

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