Lemony Lemon curd


A swirl of lemon curd livens up the dullest ingredients. Take a bowl of boring Bulgarian yoghurt, or a dollop of cream, add some lemon curd and immediately there’s a ray of sunshine beaming in from the foodie heavens. I’ve tried and tested many different types of curds over my lifetime and I’m mostly disappointed with the results. Here’s my take on it, hope you like it as much as I do. Always start with the freshest eggs and butter and lemons. Follow the technique and you will have the best lemon curd in your fridge in no time at all. If you like that lemon yoghurt from Woolies, you can now make your own just by stirring a spoonful of my lemony lemon curd into the Double Cream plain yogurt.

Why not make tiny fruits tarts using my pâte sucrée recipe. Whisk up some fresh cream, swirl some lemon curd through the cream and pipe into pastry cases, pop a strawberry on top and voila you have a quick and easy dessert ready in minutes.

Lemon curd waiting to go into my pâte sucrée cases

Lemony Lemon curd


  • 1 Ex L egg
  • 2 Ex L yolks
  • 100 ml freshly queezed lemon just and zest
  • 100 g caster sugar
  • 70 g unsalted butter, cubed and COLD


  • Whisk the egg and yolks together in a separate bowl to ensure they are fluffy and well incorporated together .
  • Place a double boiler or bowl over a pot of simmering water on the stove.
  • Add the lemon juice and the sugar and stir with a spatula until sugar has dissolved
  • Pour the lemon sugar mix over the whisked eggs and whisk vigorously to ensure the eggs don't scramble. The best technique is to drizzle and whisk simultaneously.
  • Pour mixture back into double boiler and continue to stir for 5 -10 minutes. This all depends on how much heat your mixture is exposed to, which also depends of the size of the surface area of your double boiler.
    The mixture will thicken. I never leave the pot! Once the mixture is thick, taste. There must be no eggy taste. This is the biggest mistake made when making sauces, curds and homemade ice-cream. There is nothing worse than eggy tasting ice-creams, curds and sauces.
  • Remove the pot from the double boiler and whisk in the butter until melted and smooth. Taste!
    Taste again! to make sure it's good and then again just in case you are not yet convinced this is the best lemon curd you have ever tasted.
  • This recipe suits my taste. So many of the ones I've tried and tested had too much sugar, or too much butter or the egg ratio's weren't balanced. The time to add the butter was also important in getting the flavour balanced perfectly for me.

Join the Conversation

  1. Mary-Anne says:

    Hi, You forgot the sugar in the printed list. If it hadn’t been for the picture of the handwritten list, the quantity of sugar would not be available.


    1. Hi Mary-Anne

      Thank you so much, I can’t believe I missed that. I appreciate your eagle eye and the time you took to send me this message. I’m hoping you made it and it tasted as delicious for you as it does for me.

      Warmest regards


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