Lemon Curd

What do you make when you have left over egg yolks? Lemon Curd of course!

Lemon Curd is a delicious, sweet lemony spread. You can use it as a filling for cakes, spread on pancakes, as a tart filling, on toast, anything you fancy.

It is very easy and quick to make and makes a great homemade gift in a cute jar. Keeps in the fridge for about two weeks. You can even use left over egg yolks that have been in the fridge for a couple of days.

You can modify the proportions in this recipe to suit however many egg yolks you have to use up. Alternatively if you are making this and have egg whites left over, there are some great egg white recipes on this site such as friands and madeleines.

This recipe makes approx 2 cups.

Lemon Curd


  • 1 cup white or Caster sugar
  • 1 tablespoon finely grated lemon zest
  • 2/3 cup fresh lemon juice
  • 8 large egg yolks
  • 1/4 teaspoon coarse salt
  • 145 grams unsalted butter (10 tablespoons), cut into 1/2-inch pieces


  1. In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
  2. Add butter and place pan over medium-high.
  3. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
  4. Remove pan from heat while continuing to whisk.
  5. Pour curd through a fine-mesh sieve into a glass bowl. Discard the strained rind.
  6. Press plastic wrap against the surface of curd and refrigerate until cool. Plastic wrap prevents too much of a skin from forming.
  7. Spoon in to decorative sealed jar and keep for up to two weeks. As if it will last that long!

Credit: Martha Stewart

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