Lemon Curd

A deliciously tart lemon curd, that is equally welcome in a cake or on a scone!


  • 1/2 cup lemon juice
  • 2 tsp lemon zest, grated on a microplane
  • 1/3 cup sugar (1/2 cup if you like a sweeter curd)
  • 2 egg yolks + 2 whole large eggs
  • 6 tbsp salted butter, fridge cold cut into cubes.


  1. Combine the lemon juice, zest, sugar and eggs together in a bowl. Place over a pot of simmering water, being sure the water isn't touching the bottom of the bowl. Whisk constantly, until mixture thickens, about ten minutes. Remove from heat and stir in cold butter, this will help cool the curd and will help get rid of any bubbles that formed during the cooking process. Stir until mixture is smooth, then place saran wrap directly onto the curd and refrigerate until cold and firm.