Lemon Curd


Preparation info

  • Difficulty


  • Makes

    2 X 400 g


Appears in



By Lorraine Pascale

Published 2017

  • About

Lots of my recipes call for lemon curd. Shop-bought is never as good as the one you make yourself. This is a wonderfully easy recipe that uses cornflour to thicken – this helps to keep it more stable and therefore much less likely to overcook. I really like using it in my recipes so I find that a batch is often worth making. I love spreading it onto toast in the morning for breakfast!


  • 5 egg yolks
  • 280 g granulated sugar
  • zest and juice of 3 lemons
  • 350 ml boiling water
  • 50 g cornflour
  • 1–2 tbsp cold water


  • 2 x 400g warm sterilized jars


Place the egg yolks and sugar in a bowl and whisk them together. You don’t want lots of air in the mixture but just enough so that they are nicely combined. Whisk in the lemon zest and juice with the boiling water.

Put the cornflour into a mug and add enough of the cold water to mix it to a smooth paste – this process is called ‘slaking’ and ensures that the cornflour will mix in uniformly with the rest of the mixture.

Add the paste to the egg yolk mixture, stir everything together and then tip the mixture into a heavy-based pan. Slowly bring the mixture to the boil over a low-medium heat, whisking all the time, then simmer gently for 10 minutes, until the lemon curd is thick enough to coat the back of a wooden spoon, stirring constantly. Do not allow the mixture to boil, otherwise you may end up with lemony scrambled eggs!

Pour the curd into warm, sterilized jars and seal immediately. Store in the fridge for up to 3 weeks and use as required.