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Zesty Lemon Curd

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Throughout my grandmother's life, she kept a small, red A-Z book that she filled with her favourite family recipes, and those that she begged and borrowed from friends. While she died more than twenty years ago, her book has survived inheritance, house moves and even an unfortunate incident with a Springer Spaniel. Its pages contain the recipes for wedding cakes (both my great grandmothers and my own parent's) and even household tips on how to make your own furniture polish (so far untested). This recipe for Zesty Lemon Curd is a favourite. I've used it in cakes, dolloped into natural yoghurt and, of course, slathered onto toast and crumpets. I've zinged it up with the addition of a third lemon and it still sets perfectly - but you can revert to the original two if you prefer.


Makes: Approx two medium jam jars

  • 4 ounces unsalted butter (cubed)
  • 8 ounces superfine sugar
  • 3 large unwaxed lemons (zest and juice)
  • 2 large eggs


Zesty Lemon Curd is a community recipe submitted by sirfrizzers and has not been tested by so we are not able to answer questions regarding this recipe.

  • Put the butter and sugar into a double boiler saucepan with boiling water (I use a glass Pyrex bowl that fits snugly into a saucepan of boiling water). Stir until the butter is melted.
  • Finely grate the lemon zest and whisk into eggs in a bowl.
  • Squeeze the juice from the lemons and remove the pips (the original recipe said to strain the lemons but I like a bit of texture). Add the juice to the eggs and mix.
  • Add the lemony-egg mix to the melted butter and sugar and mix. Cook over a hot (hardly boiling) water, stirring well until the mixture thickens enough to coat the back of a wooden spoon.
  • Store in sterilised jam jars and keep in the fridge.
  • Tell us what you think

    What 1 Other has said

    • great!!

      Posted by ronleg on 25th May 2014
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