Lemon 🍋 Curd

Best for any dessert that needs citrusness

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Every time I post a picture of this lemon curd, someone asks for the recipe and often when I make it I don’t measure all the ingredients except sugar, hence I have been unable to give away the recipe. Since we are in lockdown and somewhat have all the time in the world for home DIYs, I thought I should go an extra mile to measure everything so that I can share the recipe. I hope you will love it like I do.


4 Extra-large Eggs

2 Egg Yolks

200g Castor Sugar

Zests of 2 Lemons

180ml Fresh Lemon Juice

180g Salted Butter (good quality or use unsalted), cold and cubed


  1. Place all eggs and egg yolks, sugar, lemon zests in a mixing bowl or jug and pour in the lemon juice and whisk to combine.
  2. Place a medium saucepan on the stove over medium heat, pour the mixture and cook, stirring (with a whisk) for few minutes or until the sugar dissolves and the mixture starts to slightly thicken.
  3. Gradually add the butter cubes, stirring (change to a wooden spoon or spatula) continuously until all the butter is melted. Continue to cook, stirring continuously until the mixture is thickened and coats the back of a spoon.
  4. Use a sieve to strain the curd immediately into a mixing bowl or jug, and transfer into the mason jars. Allow it to cool completely, then refrigerate.

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