Mum’s Lemon Curd

Great Britain


Preparation info

  • Difficulty


  • Makes

    2 x 250 g


Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

This is Mum’s recipe for a wonderfully classic British preserve. Spread it thickly on fresh baked bread, crumpets, scones, muffins or hot buttered toast. It’s also delicious on pancakes and if used as a filling for cakes or tarts. NB: I also add the zest for a slightly lemonier tang.


  • 115 g unsalted butter
  • 225 g white granulated sugar
  • 4 lemons, finely grated zest and juice
  • 4 eggs, beaten
  • 1 egg yolk


  1. Place a heatproof bowl over gently simmering water in a large saucepan. Add the butter and melt it slowly, then add the sugar and make sure it has dissolved before adding the lemon zest, juice and the eggs.
  2. Stirring all the time, making sure the water does NOT boil, cook the mixture for about 10 to 20 minutes. The curd is ready when it is as thick as double cream and it coats the back of the wooden spoon.
  3. Pour into hot sterilised jars immediately and seal. It thickens on cooling. Store in the fridge or in a cold pantry for up to 4 weeks. Once opened, the lemon curd must be kept in the fridge.