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It’s real and unshopped. I’m just really that good.



3 Eggs
150g Caster Sugar or Sugar
80ml Lemon Juice (2-3 lemons)
70g (4 Tbsps) Butter (Room Temperature)
Zest of 1 Lemon

You can use any citrus fruit instead of Lemon e.g. Lime, Orange etc For Grapefruit use three times more juice and then reduce the Juice by 1/3 by boiling. Use when cooled.

Alternatively use 4 Egg Yolks and 100ml Lemon Juice, the rest is the same. Final curd will be thicker.


1. Put Eggs, Lemon Zest, Lemon Juice and Sugar in a metal bowl.

2. Place over pot of simmering water and whisk together.

3. Stir constantly, on medium heat, until mixture becomes thick, but still pourable. Takes about 15 to 20 minutes.

4. Sieve into bowl and whisk in Butter. Then leave to cool and cover.


12 thoughts on “Curd

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  10. Hello Jack! Thank you for your recipe, which comforts me in my choices… It just happens that I made a lemon curd last Monday (to gift a friend who likes lemony things) and in the recipe I followed there was 150 g sugar for only 2 eggs, and 110g butter! When I tasted it it was a tad too sweet, and definitely too buttery for me. I posted a comment on the person’s blog asking if so much butter was necessary and if I could use margarine instead – I didn’t want to offend. Next time I make a lemon curd, it will be with your proportions.
    She also suggested blending the lemon zest. That was a good idea. No bitter bits!


    • That sounds a bit off, I like curd thick, but maybe a thinner curd works well too? Margarine should be fine, we use them interchangeably here. With the sugar and lemon the taste shouldn’t be noticeable. That’s interesting, with mine I push t through a strainer into the butter leaving the zest behind, then again I use a few lemons worth of zest even when my own recipes doesn’t say to!


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