Lemon Curd (GF)


Luscious Lemon Curd.  Perfect on fresh bread, pikelets or topping granola and greek yoghurt.

Homemade lemon curd is so good you just want to eat it from the jar with a spoon 🙂

This recipe make about 550g of lemon curd which is about 3 small jars worth.

Macros per 10g:

Calories 35, Fat 2.1g, Carbs 4g, Fiber 0.1g and Protein 0.4g


  • Zest and Juice of 4 Medium Lemons
  • 115g Unsalted Butter
  • 200g Golden Caster Sugar
  • 2 Whole Large Eggs plus 2 Egg Yolks

You will need:

  • Zester
  • Lemon Juicer
  • Large Saucepan
  • Medium Heat Proof Mixing Bowl
  • Scales
  • Whisk
  • Wooden Spoon
  • Clean Jam Jars and Lids
  • Zest your lemons

  • Put Zest into mixing bowl

  • Fill your saucepan halfway with water and heat to a simmer

  • Whilst water heating, juice lemons

  • and add to zest in bowl

  • Add your sugar to the bowl

  • Add your butter to the bowl

  • Crack your 2 large eggs into container and then add 2 egg yolks to the  container so ready

  • Pop you mixing bowl into your saucepan with water to make a bain marie

    Whisk the lemon juice, zest, sugar and butter together

  • Until all combined

  • Pass your eggs through a sieve

  • Into the mixture and stir until the mixture

  • Lightly coats the back of a wooden spoon

  • Transfer lemon curd to jars and seal with lids

    Store in a cool dark place or in the fridge.  Use within 3 months

    Once you have opened a jar of the curd you must keep it in the fridge and use quickly.

    Scatter Kindness and give someone a jar – it makes people happy.



Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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