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Lemon curd is a good companion with cakes, cookies or toast. This recipe is very easy to make.

Prep:+ cooking, chilling times: 55 mins.
Make 450 ml.

200 g castor sugar or choice of sweetness
pinch of ground salt
60 ml fresh lemon juice
55 g unsalted butter, cubed
1 tsp grated lemon zest (optional)
2 (about 60-70 g) free range eggs yolks beaten
3 (25 g) G/F cornflour (cornstarch)
250 ml water



1. In a small saucepan combine the sugar, cornflour, lemon zest and salt.

2. Add lemon juice, butter and beaten eggs mix until well combined.
3. Cook on medium to low heat stirring 08 – 10 minutes or until sauce is  a syrupy texture and bubbly. The lemon curd will continue to thicken as it cools.

4. Cover and refrigerate 45 minutes.

Hint & Tips:

Lemon curd can keep in the refrigerator for up to 2 weeks.

I used organic lemon from my own garden. It’s easy to grow in ground or pot. Try to grow your own lemon tree.