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Homemade Lemon Curd | Bake to the roots

Homemade Lemon Curd

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  • Author: Bake to the roots
  • Prep Time: 20m
  • Cook Time: 10m
  • Total Time: 20m
  • Yield: 1
  • Category: Homemade
  • Cuisine: English


If you haven’t tried lemon curd, it’s about time! It’s a delicious sweet and sour cream you can use as a spread or filling for many other bakes.


3 large eggs (about 5.6 oz.)
3/4 cup (150g) sugar
3.4 fl.oz. (100ml) lemon juice (about 1-2 large organic lemons)
zest of the organic lemon(s)
1/3 cup (75g) butter


1. Add the eggs together with the sugar, and lemon juice to a heatproof bowl and place on a pot with simmering water. Heat up the mixture while stirring constantly until it starts to thicken and looks more or less like a pudding – takes about 8-10 minutes. The mix should reach a temperature of about 167°F (75°C). Take off the heat and press through a fine mesh sieve instantly. Add the lemon zest and the butter in small pieces and mix until the butter has melted completely and you have a nice and smooth lemon curd. Cover with a piece of plastic wrap directly on the surface of the curd (to avoid the development of a skin) and let cool down. You can also fill it into glass jars directly and close them. The curd can be stored up to a week in the fridge.


Enjoy mixing!