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You are here: Home / Cooking Times / b) 30 - 60 mins / Lemon Curd

Lemon Curd

10th March 2010 - By Michelle Minnaar
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Curd – it must be the unsexiest word in the food dictionary. Can you come up with any others?

Before I came to the UK I must admit I never came across lemon curd before. The name surely didn’t do it any justice. The first thing I thought of was bean curd, in other words tofu, which is horrible on its own if you don’t add condiments to it like soy sauce and honey. My second thought was that the word “curd” is awfully close to “curdle”, which in most cases is bad news. So no, I wasn’t keen to try it.

Only last year in an attempt to expand Gabriel’s taste buds did Neil buy some lemon curd. With a lot of coaxing he got me to try some on a teaspoon – I have a phobia of mysterious contents in jars, containers and cans! It didn’t taste half bad.

When I saw the ingredients list I realised there was nothing controversial. It was time. While cooking the curd I was a bit stressed because I knew if the heat was too high I would end up with super-sweet, oozy-oily scrambled eggs, so I took things slow. Gradually it thickened but I worried whether it was thick enough. There is no point sitting with a gloopy undercooked eggy mess! Here is a tip. I used a whisk and only when its “trail” showed clearly when stirring the contents did I remove the glass container from the heat.

For good measure I gave the old-timers next door some to try and they loved it. Hurrah! Success!

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Lemon Curd


★★★★★

5 from 1 reviews

  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 1 1x
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Ingredients

  • 6 medium eggs
  • 300g (10 oz) sugar
  • 150g (5 oz) butter
  • juice and grated rind of 3 large, juicy lemons

Instructions

  1. Lightly beat the eggs and place in an earthenware jug.
  2. Add the sugar, butter, lemon juice and rind and stand the jug in a saucepan of simmering water over a low heat.
  3. Cook, stirring regularly, until the curd thickens to about the consistency of custard (it will thicken as it cools).
  4. Pour into jars and allow to cool thoroughly before adding lids.
  5. Keep refrigerated and use within two weeks.

Notes

  • For those of you who prefer smooth lemon curd, omit the lemon rind or sieve the curd immediately after cooking.
  • Use unwaxed lemons if you can find them.

Nutrition

  • Serving Size: 100g
  • Calories: 334
  • Sugar: 48 g
  • Fat: 14.3 g
  • Saturated Fat: 9.5 g
  • Carbohydrates: 49.9 g
  • Protein: 2.1 g
  • Cholesterol: 145 mg

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Reader Interactions

Comments

  1. the wicked noodle says

    10th March 2010 at 11:56 pm

    I LOVE lemon curd! I’ve never thought to put it in a croissant, but it sounds heavenly!

    Reply
  2. Jenn says

    11th March 2010 at 6:49 am

    I recently discovered homemade lemon curd myself, amazing how quick and easy it is to put together too! Love the croissant idea 🙂

    Reply
  3. j says

    11th March 2010 at 7:06 am

    I’ve seen other posts about keeping homemade lemon curd no longer than a week. Is your vote ditto on that suggestion?

    Reply
  4. Erin @ The Houndstooth Apron says

    11th March 2010 at 5:18 pm

    Lemon curd on a blueberry muffin or scone…heaven.

    Reply
  5. Michelle says

    11th March 2010 at 7:26 pm

    J: I have seen the same on other recipes but I can assure you that I have enjoyed this batch for 2 weeks without any ill effects. (The original recipe states the same.) Give it a try! 🙂

    Reply
  6. Elaine says

    13th March 2010 at 2:05 am

    In my part of England we call this Lemon Cheese but by either name it’s absolutely delicious.

    Reply
  7. Linda says

    16th March 2010 at 11:18 am

    I think offal is a horrible word too

    Reply
  8. jenna says

    16th March 2010 at 12:04 pm

    Yummy.
    Is Lemon Curd associated with Spring? This is the fifth mention and the THIRD recipe I’ve seen this month.

    PS. If you seal with a paraffin paper on the hot curd, it’ll keep in the fridge about a month — sealed, of course.

    Reply
  9. [email protected] says

    16th March 2010 at 9:11 pm

    This would make me feel greedy so I could keep all this beautiful curd to myself… great recipe to use it with croissant!

    Reply
  10. Patty says

    18th March 2010 at 6:32 pm

    How about “Croissants filled with Lemon Awesomeness”? That seems like a fairly accurate description of this recipe, thanks for posting!

    Reply
  11. Nicole says

    27th March 2010 at 12:26 am

    “kumquat”

    Reply
  12. Amy says

    11th June 2010 at 5:55 am

    wow..I would love to make a home made lemon curd..I’m sure its sweet and delicious to eat :). thanks

    Reply
  13. Carrie says

    24th June 2010 at 10:35 am

    That was amazing,I would love to make a home made lemon curd.I’m sure its sweet and delicious to eat.thanx for sharing.

    Reply
  14. Dawn Sayle says

    31st July 2010 at 1:31 pm

    Homemade lemon curd is far superior to shop bought.My grandson has me making it as soon as last jar is opened.It is so easy to make and tastes delicious.

    Reply
  15. Jackie says

    4th August 2010 at 12:56 pm

    How long canyou keep home made lemon curd for. It does look good. I have everything to go but just need to know how long it lasts as i put lemon curd into cupcakes and thye keep a week notmally.

    Reply
  16. Michelle says

    4th August 2010 at 6:41 pm

    Jackie: Do you bake the cupcakes with the curd in them or only add it after they baked? Lemon curd itself keeps in the fridge for 2 weeks, which means you’ll probably have to refrigerate the cupcakes too…

    Reply
  17. Becky says

    21st September 2010 at 10:01 pm

    I have everything to go but just need to know how long it lasts as i put lemon curd into cupcakes and thye keep a week notmally, thanx for sharing.

    Reply
  18. Best British Food says

    13th October 2010 at 3:08 pm

    Mmm, nothing beats fresh lemon curd on plain old toast. Thanks for the recipe – I’ve been meaning to make some. My mouth is watering as I type here… one of my favorite British foods.

    Reply
  19. Sadie says

    19th October 2010 at 7:23 am

    I was amazed at how well this worked. I will always make my own lemon curd from now on, this recipe is so simple and turns out wonderful and extremely lemony.

    Reply
  20. Michelle says

    30th October 2010 at 11:29 pm

    So glad you succesfully made your own lemon curd on your first attempt, Sadie. Rock on! 🙂

    Reply
  21. Roy Parker says

    11th November 2010 at 9:48 pm

    Am about to try to make this but as a diabetic obviously can only have the tiniest sample. So my question is – can you make it using sweetener – eg Splenda. I might add I bake quite a bit using splenda very successfully particularly date and walnut loaf.

    Reply
  22. Michelle says

    12th November 2010 at 7:20 pm

    Roy: To be honest, I don’t have a clue. If you do make it I’d be very interested to hear your findings!

    Reply
  23. maggie davidson says

    9th January 2011 at 10:47 am

    Have just made this recipe from left over lemons from christmas, never tried befor, OMG it is fab, its a must and anyone could make this easy to follow recipe.

    Reply
  24. Allison Clark says

    23rd March 2011 at 10:35 am

    I love lemon curd. I never knew it would be more fabulous to put a croissant on it. Thank you for sharing your recipe.

    Reply
  25. Allison Clark says

    23rd March 2011 at 10:35 am

    I love lemon curd. I never knew it would be more fabulous to put a croissant on it. Thank you for sharing your recipe.

    Reply
  26. Timothy Ford says

    17th February 2013 at 11:37 am

    You should all try cooking the lemon curd in a double cooker.

    Reply
  27. Michelle says

    25th March 2013 at 11:24 am

    That’s one gadget I don’t own yet and have to look into. Thanks, Timothy.

    Reply
  28. David says

    23rd March 2016 at 8:25 am

    Lemon curd looks like yummy and delicious I am so greedy for this type of food.

    Reply
  29. David Adams says

    23rd March 2016 at 8:33 am

    I will try this Lemon curd at home as soon as possible.

    Reply
  30. Renil M. George says

    21st September 2017 at 8:46 am

    home made lemon card is so deliceous , great recipe

    ★★★★★

    Reply

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