Lemon curd

Lemon curd

Classic lemon curd makes for a deliciously tasty addition to cakes, tarts and ice cream, or even on toast. The zingy flavour works fabulously well with sweeter components such as meringue. Yum!


  • Boil the squeezed lemon juice with sugar. Leave to cool slightly.
  • Stir in the egg yolks, whisking constantly on low heat until the cream thickens.
  • Cut the cold butter into cubes and whisk into the curd. Keep cool in the fridge.
  • Ready!

Lemon curd

How long does lemon curd last?
If you manage to not finish your lemon curd in one go, don't worry. Pop it in the fridge in a sealed jar to keep out any non-lemony aromas. The curd will stay fresh like this for up to two weeks, depending on the temperature inside your fridge. If you want to preserve it for longer, simply ensure that your container is freezer safe and marked with the date of production, then place it in the freezer. You can freeze lemon curd for up to a year. When it's time, defrost it overnight in the fridge.
What can you use lemon curd for?
As mentioned, lemon curd is a shortcut to so many luxurious sweet treats. Grab a ready-made pie or tart shell and spread the curd on top. Add some whipped cream or meringue and you've got a delicious dessert. You can also layer curd with granola, berries, and yoghurt for a delicious parfait. Try adding some to the fruit of a blueberry or blackberry crumble. You can even fold it into heavy whipped cream for a sweet, zingy mousse. You get the idea: lemon curd is a limitless dessert enhancer.
Can lemon curd curdle?
Yes, there is a risk of curdling your curd when making it. Luckily, there is nothing mysterious or random about it. It's all about temperature. If the temperature of the mix is higher than 86°C when you add your egg yolks, the yolks will coagulate and curdle the curd. This is why it's necessary to let the cooked sugar and lemon juice mix cool off a bit before proceeding with the rest of the ingredients. Using a cooking thermometer to check the temperature of your mix will be the safest way to ensure smooth results every time.


Lemon juice
100 ml
Caster sugar
135 g
Egg yolks
50 g

Your best friend for a dash of tartness

A bit of citrusy zing that balances the rich sweetness of a cake, pie, or pudding. It's one of those things that is almost guaranteed to make people go back for another bite. Lemon curd is an irresistible, luxurious shortcut to amazing desserts and cakes – and it goes just as well as an uplifting spread on buttered toast. Best of all: it's easy to make, with everyday ingredients like lemon, sugar, and eggs. You can even try swapping the lemon out with other tangy favourites like grapefruit or orange.

How to make the most of your lemon curd

Not wasting lemon curd should be one of the easier things in life. Simply store your freshly made curd well, in a sealed jar in the fridge. Now you and your loved ones have access to that beautiful, tart sweetness whenever you need a tangy pick-me-up. Luckily, the sweet richness of lemon curd makes it enjoyable also in smaller quantities, such as thinly spread on buttered toast. Nevertheless, the difficult part will probably be to make it last as long as you want it to.

Lemon curd in cake

Are you or someone you know crazy about lemon? Get your fill by spreading lemon curd between layers of moist lemon cake. Then frost the top and sides of your cake with lemon frosting and garnish with fresh lemon zest. You can of course pair the lemon curd with a vast array of flavours such as white chocolate, berries, and whipped cream or cream cheese in your cake, or in a classic lemon meringue pie. You can also give your cake a twist of herbal sophistication by complementing the lemon curd with chopped mint or a few pinches of finely picked thyme.