Creamy, tart, and refreshing, a classic lemon curd is perfect to make ahead and keep in your fridge during summer months when all you want is something with a little zing. Our recipe uses equal quantities of sugar and lemon juice, so it has the perfect balance of sweet and tangy.


You can use this lemon curd in so many ways—dollop a generous amount over pancakes, swirl spoonfuls into your yoghurt, slather a thick layer over toast, or pour on top of a pavlova—they all work.


1/2 cup freshly squeezed lemon juice
1/2 cup sugar
1-2 teaspoons lemon zest
3 eggs
100 gms butter, cut into small cubes


  1. Whisk the lemon juice, zest, sugar, and eggs in heavy saucepan. Once everything is thoroughly mixed together, turn the heat on and keep it on your lowest setting.

2. Stir in the butter and continue cooking over low to medium heat, whisking almost constantly. The curd will start to thicken, so keep whisking till the whisk starts to leave marks. This should take between 6-10 minutes.


3. Transfer the lemon curd to a bowl to cool for at least 1 hour, cover the top with plastic film or parchment to prevent a skin from forming.

Note: You can store this is the fridge for up to 1 week.

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