Homemade Lemon Curd Recipe

Lemon Curd Recipe Miss Charlotte Cake

When life gives you lemons… you make zingy lemon curd.

This recipe is one I’ve been making for years, well variations of it anyway. I finally feel like I’ve perfected it to just the way I like it. Perfectly balanced between sweet and tangy.

I feel like many of the store-bought lemon curds are too sweet, and don’t have enough of the sharp lemony flavour coming through.

Lemon curd is truly delicious and can be used anywhere you would usually use jam. My favourite way is on scones but I have friends who love mixing it into Greek yoghurt, spreading it between cake layers, pavlovas, lemon meringue pie, lemon tarts and even in a lemon chicken dish. How can you not love citrus?

I really like storing my lemon curd in glass jars. I have loads of jars from over the years – when you’re an avid op shopper like me you collect all sorts of things over time. To prepare the jars for lemon curd I make sure they are firstly thoroughly clean. I then take an oven dish (or tray) and place the clean jars on this without their lids on. I turn my oven on to about 100 degrees Celcius and let it preheat. Boil the kettle and fill each glass jar half way up.

Once the over is at 100, place the jars full of hot water into the oven for about 20 minutes. This ensures the jars are sterilised before putting your lemon curd inside.

I will place the lids in boiling water until I’m ready to close the jars.

Lemon Curd

A deliciously creamy lemon curd which I’ve become obsessed with. I’ve found the perfect balance between sweetness and tangy to create the perfect lemon curd. 

Makes 12 servings or 1 small 300-gram jar of lemon curd

  • 2 eggs
  • 2 extra egg yolks
  • 165 grams caster sugar
  • 80 grams chilled unsalted butter
  • 6 medium lemons (Zested and juiced)
  1. Whisk the eggs, yolks and sugar together until combined.

  2. Add the stove to a medium heat, and add the butter, lemon juice and zest.

  3. Continue whisking until the mixture thickens.

  4. Strain the mixture to remove any rind and then bottle or pop into a sealable container. 


The curd will last in the refrigerated for two weeks.

I like to keep mine in sealable glass jars. 

These are amazing for gifts! 

I hope you enjoy this recipe as much as I do. If you’re anything like me, you’ll find it hard not to eat spoonfuls of it.

Please tag me in your photos if you choose to make this recipe, I would love to see how you get on.


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