Classic lemon curd

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2026-08-04
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Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
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Classic lemon curd

Classic lemon curd was one of my favourite discoveries after moving to the UK, and it has remained a firm favourite in our home ever since. I could happily eat it straight from the jar, but I also use it regularly to fill cakes, tarts and desserts. You may remember that I once shared a lighter, butter-free version. This time, we’re making it the traditional way. The butter gives the curd a wonderfully silky, smooth and luxurious texture. Make a batch today – you’ll be glad to have it ready for tomorrow’s baking!

Makes about 1½ cups.

Ingredients for the classic lemon curd:

  • 2 large eggs
  • 2 large egg yolks
  • 160 g caster sugar
  • 80 g unsalted butter
  • finely grated zest and juice of 2 lemons*

Scrub the lemons thoroughly (preferably unwaxed and organic), pour over boiling water, then finely grate the zest.

In a small saucepan, whisk together the eggs, egg yolks and sugar until just combined. Place over low heat and, stirring constantly, add the butter followed by the lemon juice. Continue cooking, stirring continuously, until the curd thickens and just reaches a gentle boil. Remove from the heat immediately to prevent the eggs from scrambling. If any small lumps appear, strain the curd through a fine sieve. Stir in the grated lemon zest. Pour the curd into a sterilised jar, seal tightly and chill in the refrigerator overnight.

The lemon curd will keep in the refrigerator for up to 2 weeks.

* One large lemon yields approximately 60 ml of juice, so you’ll need about 120 ml in total.

Enjoy!

Classic lemon curd

Recipe inspiration: taste.com.au.

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