Lemon Curd Recipe


Lemon Curd

My absolute favorite. I love lemon curd and the lemon curd you make from fresh lemons is just delicious. I make the following recipe X4 and it makes 3.5 lbs of curd. Curd will last about 1 week in the refrigerator. Since I make in bulk I freeze the jars.


  • 1/2 cup of freshly squeezed lemon juice
  • 2 teaspoons of freshly grated lemon zest
  • 1/2 cup of sugar
  • 3 large organic eggs
  • 6 tablespoons of unsalted butter cut into small pieces. (3/4 stick)
Lemon Curd ingredients


Add juice, sugar, zest and eggs in a heavy saucepan. Whisk together. Add the butter and and cook over a low to moderate heat ( be really careful here as too much heat could ruin the whole thing its best to keep the heat low and it may take longer but it won’t curdle) Whisk frequently until the curd is thick enough to coat the back of a wooden spoon or you and make the shake of the whisk in the mixture. It take 6-10 minutes longer if you double up on the recipe.

Pour the curd into sterilized jars or if you are not going to preserve into a bowl. Let the curd go completely cold then refrigerate or freeze depending on how much you have made.

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One comment on “Lemon Curd


Hi Fionn,
Can I substitute the sugar with a natural non sugar sweetener? Xo

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My blog is based on two of my greatest passions next to my family, cooking and travelling.  I have always wanted to share all the recipes I have developed over the years and tales of my worldwide travels.  I have never had the time until the lockdown2020.  I am making the most of the imposed quarantine and loving it. Not the quarantine the blogging.    I am a home cook not a professional so all my recipes were made in my own kitchen for my family.  I hope you enjoy!

Sunset in Mayo

Fionn Downhill

About this blog

Welcome to my blog where I want to share my love of cooking and travelling.  I am not a professional cook and I am certainly not a photographer, so please go easy on me I am doing it for love.!!